Updated: Jun 7, 2022
From afar I admired my friends beautiful cinnamon rolls. Too intimidated to try making them myself, I would just drool and dream of them. I never considered myself a pastry or deserts baker. Honestly, I never stray far from bread and the occasional birthday cake. Feeling more drawn to grains and the many benefits of having grains- more specifically, wheat as a cornerstone in my family's pantry, I knew I needed to branch out and offer my family more diverse recipes.
Recently while exploring new content for my channel on Youtube I decided that this delectable recipe would be one I mastered once and for all. I baked this recipe in this vlog.
You can mix your dough any way you choose. However for me I have chosen to make dough in my bread machine. This frees up my time to tackle another task on my to do list. My bread machine beeps when the dough cycle is done and then I immediately tend to it for my cinnamon rolls.
These cinnamon rolls can be made ahead of time and the dough can be frozen immediately before the last rise. Remove the rolls and allow them to thaw in the refrigerator or thaw on the counter until they rise and double in size.
Make a single, double, or triple batch, and freeze up the spiraled dough in individual portions. Once individually frozen, these can be baked one at a time in a toaster oven or cook them all up for a crowd. I love having pre prepped homemade foods in the freezer when I need them. I grab these anytime I want fresh baked cinnamon rolls for a weekend brunch or a mid week treat. No more cardboard tubed cinnamon rolls for us!
Mixer, Fishing line, 9 x 13 casserole dish, spatula
1 cup water
3 tablespoons butter
3 tablespoons sugar
1 teaspoon Real Salt
2 tablespoons dry milk
3 1/4 cups white bread flour
2 teaspoons active dry yeast
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons softened butter
Mix sugar, cinnamon, butter; set aside. Add all ingredients to your bread machine in the order listed and run a dough cycle only. Or combine dough ingredients and mix and knead to form dough. Roll dough into a 12 x 8 inch rectangle. Spread cinnamon sugar paste evenly on dough. Starting from 12-inch side, roll up tightly; pinch seam to seal.
2. Slice or use fishing line to cut the roll into one-inch pieces. Place rolls in greased 9 x 13 inch pan. Cover, let rise in a warm place 30 - 40 minutes or until doubled in rise.
3. Bake at 350'F for 30 -35 minutes or until golden brown.
Glaze: Combine powdered sugar, milk and vanilla and mix in a small bowl until smooth. Spread glaze over rolls while warm. Makes 12 rolls.