Here I was, at it again and thinking what could I make my kids for dessert. I thought of some usual suspects like cookies, brownies, and then a flash of fudge came into sight, but that was quickly invaded by thoughts of cinnamon rolls. I have been thinking about cinnamon rolls for some time, and as I do the grocery shopping for the house, I pass these rolls up all the time. My daughter loves cream cheese and I get a glimpse of the store bought tubes of dough near the cream cheese, as well as down the frozen aisle where I buy fries for the boys. I never buy the store bought rolls though. I pass them up every single time with the idea that I am going to make them, and make them the right way. Then I find myself out of time, and no delicious cinnamon rolls are presented to my kids.
This past week was a bit different however, and I did find the time to make these easy , very easy cinnamon rolls. The wonderful smell of homemade dough is one thing, but then you add a large quantity of brown sugar and cinnamon into the mix, I mean, who could go wrong with that!
The rising time of these takes about 2 hours, but only about 15-20 minutes to cook. You could probably prepare your dough the night before, punch it down in the morning, and let it rise before rolling and cutting your dough. These were not only a surprise to my kids when they came home from a long day at the beach, but the house was filled with the aroma of warm cinnamon and sugar.
- 1 and 1/2 packages of active dry yeast
- 1/4 cup of luke warm water
- 1/2 cup of vegetable shortening
- 1/3 cup of sugar
- 1 1/2 tsp of salt
- 1 egg, beaten
- 1 cup of milk
- 4 cups of flour, sifted
- 3 tbsp of butter, melted
- 2 cups or more of brown sugar
- cinnamon, to your liking
- 2 cups of powdered sugar
- 3 tbsp of milk
- 1 tbsp butter, melted
Begin by bringing a sauce pan to medium heat, adding the milk. You want to bring this to a very hot point, but being careful not to boil the milk. Stir, and stir often so you do not burn the milk on the bottom. To another bowl, add the shortening. Pour the hot milk over the shortening and stir to melt this down. Add the sugar and salt and let this sit until it comes to room temperature.
Now as this cools, let get our yeast ready. To your mixing bowl, add the yeast and warm water, and let this do its thing for about ten minutes. Your mixture should be close to room temperature, so let get the party started. Add the mixture to the yeast bowl, and toss in the egg. Turn your mixer on medium-low, and begin adding the sifted flour, one cup at a time. The dough will begin to form, and you want this to be a softer dough, not firm. Once you obtain this state, remove it from the mixture and begin kneading the dough on a floured surface until you have a nice elasticity. Place this into an oiled bowl, cover, and let it rise for about 1 1/2 hours.
Once the dough has risen, punch it down and on your working surface, which should be lightly floured, roll it out into a rectangular shape. Brush on your melted butter, and layer on the brown sugar (use as much as you want) and the cinnamon. Roll the dough up into a log shape, and begin to slice it into about 2 inch rolls. Place on a lightly buttered baking sheet, cover with a towel, and let them rise for about another hour.
Now the waiting game is over. You cannot resist the smell anymore. Preheat your oven to 350 degrees, and pop them in the oven for about 18-20 minutes, keeping an eye on them so they do not burn around the edges.
As they are cooking, make your frosting. Remove them from the oven, and drizzle the frosting all over the warm rolls. This will build a really great glaze for you. Continue adding the frosting until it is completely gone.
Dig in! You waited this long, and you deserve a really killer, home cooked cinnamon roll.