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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Let's get busy getting ready for Easter Sunday! Some like to call it Ressurection Sunday like I do, but many know it the traditional way. No matter what you call it, this is a great way to celebrate the most important day on the Christian calendar. It is also a great way to celebrate the coming of spring with delicious and festive treats. These easy, yeast dough cinnamon rolls are no exception. They will be a perfect addition for your breakfast, brunch or buffet for your holiday table! These are so easy to make! They are great if you are a yeast dough beginner and I promise if you follow the directions you will be a success. Let's make some classic cinnamon rolls!
These are the quintessential cinnamon roll with a light and fluffy dough that rises to perfection filled with delicious cinnamon filling and topped off with a delicious, sweet icing. Everyone is going to love these. Seven ingredients get your dough started and the hardest part is in the waiting. All good things take time and these rolls are no exception.
These won't last long! I made a quadruple batch for church this week and cut the rolls so I got 2 dozen from each batch or quarter of dough. My mixer gives me the ability to mix all that dough at one time. So I just cut it into four pieces, rolled it out and cut each sheet in two and rolled them up like that after I filled them. They were a hit!
These will be perfect for your Easter breakfast, brunch or afternoon buffet. Everyone is going to love them and you can watch them disappear, so be sure to make plenty of them because you won't want to miss out!
I hope you give these easy yeast dough cinnamon rolls a try and I hope you love them!
¼ cup butter, softened
1 cup brown sugar
1 tablespoon cinnamon
Bake at 350 degrees for 25 minutes and remove from the oven and allow to cool for one hour before you ice them with the glaze, which is nothing more than powdered sugar, milk and vanilla extract blended to pour able consistency and spread or drizzled over the cooled rolls.
1 ¼ cups whole milk
¼ cup butter
1 tablespoon instant yeast (I use SAF)
¼ cup granulated sugar
1 large egg at room temperature
1 teaspoon salt
4 to 4 ½ cups all purpose flour
Preheat oven to 350 degrees.
Place milk and butter in a microwave safe bowl or jug heat just until butter begins to melt. Stir and allow to rest until the butter is melted.
Add milk and butter mixture to the bowl of your mixer, fitted with a dough hook.
Add yeast, sugar, egg, three cups of flour and salt on top of the flour.
Begin to mix on low speed to bring the dough together. If you see that the dough is still very wet, add more flour, a half cup at a time just until the dough pulls away from the side of the bowl.
Knead dough on the recommended speed for your mixer for 5 minutes.
The dough should travel around the outside of the bowl and not on the hook itself.
Once the dough has kneaded place in an oiled bowl and cover. Set in a warm place for one to two hours until doubled in size.
Once dough has risen, deflate gently and place on a work board. Roll out the dough to approximately a 12 x 15 inch rectangle.
Spread with softened butter and sprinkle with brown sugar and cinnamon. Be careful to leave a ½ inch border on the long end furthest away from you so you will be able to close the roll.
Roll dough from the long end closest to you tightly all the way up to the other end. Gently pinch together.
Cut roll into 12 equal pieces and place them in a 9 x 13 inch baking pan that has been prepared with cooking spray.
Bake cinnamon rolls for 25 to 30 minutes or until golden brown and bubbly.
Remove from oven and allow to cool for one hour before topping with an icing glaze.
To make the glaze:
Mix 2 cups of powdered sugar, 1 teaspoon of vanilla extract and up to ¼ cup of milk together until smooth and thick. You will want to add the milk gradually until you reach the desired consistency.
Drizzle or slather the icing over the rolls and allow to set for about 20 minutes before serving.
These cinnamon rolls will stay fresh if covered with plastic wrap for three days. If they last that long!
I am mixing my dough up in my mixer but you could easily do this by hand, by mixing everything together and kneading for at least ten minutes. The trick is to be sure you are using instant yeast. I only use SAF yeast because it is a success every time. The best part about using instant yeast is that there is no need for proofing. Just toss it in the bowl and go. One caveat, make sure not to let the salt come into direct contact with the yeast before it is mixed into the dough. So I always put my salt on top of the flour. I have never had a failure.
Easy Yeast Dough Cinnamon Rolls
Mix up the dough and if you see that it is still a bit sticky you may have to add up to an extra cup of flour to the recipe. This can be the result of humidity in your area. I had to add an extra half cup of flour due to three days of rain. As you can see, the dough was perfect and beautiful!
Let the dough rise for up to two hours and roll out to approximately 15 x 12. I use my cutting board as a guide. Then brush soft butter over the entire thing except for 1/2 inch on the long end that is farthest from you. This will help when rolling and pinching the dough together at the end. I sprinkled 1 cup of brown sugar along with about 1 tablespoon of cinnamon over the buttered dough before tightly rolling into a log. Then cut into 12 even pieces. I do this by cutting the log in half, then each half in half and each quarter into three pieces.
Prepare a 9 x 13 baking pan with cooking spray and lay the rolls in evenly spaces 3 x 4. Be sure to leave some space in between so they have room to grow or they will grow up and out of your pan. Better to use two pans if you don't have one the right size.
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