Cinnamon Rolls

I discovered how easy it is to make your own cinnamon rolls! (I also discovered why they are so fattening)

Who can say “no” to cinnamon rolls? Ooey, Gooey and super sticky brown sugar fillings with cream cheese icing on top! ahhh! These used to be my staple when I was in university! I would order a chocolate chip cinnamon bun from the famous Blue Chips after my meals. I was pretty much a cinnamon bun addict. And we wonder why so many students put on the notorious Freshman 15….

This recipe is amazing! I didn’t have to wait too long for the yeast to ferment and it rose beautifully! The bun turned out so soft and fragrant. I had 2 large ones when it came fresh out the oven! I’ve never had cinnamon bunsΒ this fresh before! What a treat! πŸ˜€

I brought some to work and one of my co-workers enjoyed it so much that he asked if I would take orders for this. I also experimented with another recipe from Alton Brown based on the raving reviews but it didn’t work out too well for me, so I’m definitely sticking to this one! (despite all that butter and margarine)

Cinnamon Rolls

makes approximately 12 Cinnamon Rolls
  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 1/4 cup butter, softened (I added this)
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
Filling
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup pecan nuts (optional)

Cream Cheese Frosting (you can double this if you like having more cream cheese frosting)

  • 1/2 cup icing sugar
  • 1/4 cup cream cheese
  • 2 tablespoons butter, softened
SAM! Did you not see how much margarine is being used in this recipe? Why would you add another 1/4 cup butter?! Well, if you really must know…. I actually accidentallyΒ added the butter. Initially, having only glanced over the recipe, I saw “1/2 cup margarine” at the bottom of the ingredient list. Allrecipe doesn’t have a separate section for its filling and thus the additional 1/4 cup butter… (since I didn’t have enough margarine with me at that time) I’m glad I added the extra butter though! The bun might not have been as soft otherwise. πŸ˜‰

Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine and butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, sift together 2 1/4 cup flour, yeast, sugar and salt, mixing well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes.
  4. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  5. Roll out dough into a 12×9 inch rectangle. Spread dough with filling. Sprinkle with pecans if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.

    Pre-oven...

  6. Bake in the preheated oven for 20 minutes, or until browned. Add cream cheese frosting on top. Serve warm.

Post-oven

BAM! Slather it on top!

If you are a Cinnamon Roll virgin, I urge you to try this recipe out! Slightly crispy on the outside and extra soft on the inside! The sweetness is just perfect. I can imagine how well some pecan nuts would go with this too!!

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