Bread, Breakfast

Easy Peasy Cinnamon Rolls

cinnamonrolls-16Shelly, from the website cookiesandcups.com, has become by go-to for easy, delicious recipes. This cinnamon roll recipe is so so good, and because it uses rapid rise yeast, it takes the intimidation factor out of making yeasted breads/rolls. Just mix all the ingredients in the bowl and let rise for an hour (it really is that easy even though the instructions look long)! I will definitely be making this recipe Christmas morning. Recipe and photo courtesy of cookiesandcups.com.

For the Dough:

  • 5-6 cups all-purpose flour
  • 1/3 cups granulated sugar
  • 2 (1/4 oz) packets Rapid Rise yeast
  • 1 teaspoon kosher sale
  • 1 cups water
  • 1/2 cup milk
  • 6 tablespoons, cubed
  • 1 large egg

For the Filling:

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, very soft

For the Frosting:

  • 3/4 cup butter, room temperature
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

In the bowl, of your stand mixer fitted with the paddle attachment mix together 2 cups of flour, sugar, yeast, and salt on low speed until combined. Place the water, milk, and butter in a microwave safe bowl and heat in 25 second increments until the temperature reaches between 120°-130°F. Butter might not be melted, completely, which is fine. Add this to the flour mixture along with the egg and mix on medium speed for 2 minutes. Add 2 more cups of flour to the mixture, and mix on high speed for 2 minutes, scraping the sides of the bowl if necessary. Turn mixer to low and add in just enough remaining flour until the dough will form a ball. Lightly flour a clean surface knead the dough for 6-8 minutes, adding a little more flour as necessary while you are kneading until the dough is smooth, elastic and springs back when lightly pressed with 2 fingers. Alternately, you can do this step in your stand mixer fitted with the dough hook attachment. Cover the dough with a towel and let it rest for 10 minutes. In a medium bowl mix together the sugar and cinnamon for the filling. Set aside. Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. This doesn’t have to be exact. Spread the soft butter onto the rolled out dough evenly. Sprinkle with the cinnamon sugar mixture. Starting the with long sides, tightly roll up the dough, pinching the seams to seal. Using a knife, slice into 12 equal pieces. Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size. Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown. Cool on a wire rack for at least 20 minutes. Prepare frosting in the bowl of your stand mixer fitted with the paddle attachment. Mix the butter and powdered sugar together for 1 minute on medium speed. Add in the milk and vanilla and mix for another minute until creamy and smooth, scraping the sides of the bowl as necessary. Spread frosting onto rolls.

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