Is there any better way to wake up than to the smell of warm cinnamon rolls coming out of the oven?! These frosted delights were a special breakfast treat growing up, and the sweet smell of freshly baked dough and cinnamon bring back a flood of happy memories. During our marriage I have only attempted to make these once, so on a rainy Saturday morning I thought I would try and perfect my recipe.
Being patient was my first lesson in making homemade cinnamon rolls. It’s easy to try and rush when you are thinking of the delicious end result, but taking your time with the dough makes all the difference. After three hours of kneading, rolling and baking your house will be filled with a sweet aroma that will entice any late sleepers to throw back the covers and come to the kitchen.
Once I pulled the cinnamon rolls out of the oven, I realized why I had waited so long to make them. We had 14 warm, gooey tempting us to devour all of them. Something our willpower couldn’t handle – so we packed up the leftovers and sent them off to be enjoyed by coworkers. Next time I pull out this recipe I will have to plan ahead and invite friends over for brunch!
- 4 tsp. yeast
- 2 tsp. sugar
- 1/4 warm water
- 3 1/2 C. flour
- 1/8 C. sugar
- 1 tsp. salt
- 3/4 C. warm water
- 1/8 C. oil
- 4 Tbs. butter, room temperature
- 1/2 C. sugar
- 1/2 C. brown sugar
- 4 Tbs. cinnamon
- 2 C. powdered sugar
- 2 Tbs. water
- 1/2 tsp. vanilla extract
- Mix the first three ingredients together and set aside for 15 minutes to double in size
- Add the rest of the roll ingredients together in a large bowl and stir with a wooden spoon until well combined. Cover with a cloth and set aside in a warm area to rise for 30 minutes.
- Knead the dough for 5 minutes, them cover and set aside for 1-2 hours until the dough doubles in size.
- Knead again and preheat your oven to 375˙F and grease a round baking pan
- Use a rolling pin to shape the dough into a long rectangle
- Evenly cover the top of the dough with butter and sprinkle with cinnamon and sugar
- Tightly roll the dough lengthwise and cut 14 1-inch pieces
- Lay the rolls into the baking pan and place in the oven for 20-35 minutes
- Once the cinnamon rolls have cooled, mix together the icing ingredients and drizzle the icing over the rolls