Cinnamon Rolls

These will be the fluffiest and most delicious cinnamon roll recipe you will ever try! This recipe has a base of the yeasted rolls I made previously, but luckily for this one you can sub the honey for sugar if you desire. I made these for Christmas this year and got GREAT reviews. The ultimate critic can be your family when it comes to your recipes, but I count on them for honest reviews before I share it with you all!

So, this recipe includes a few simple ingredients that you can buy and use for a variety of different bread recipes. That is what I tend to do, and once I perfected this cinnamon roll recipe it made its way into my weekly rotation. Primarily on Sunday’s.

Now, as for the ingredients and filling of these cinnamon rolls. I personally have only tested this dough with regular cow milk. This includes, skim, 2%, whole milk etc. For the sweetness of the dough, other than the filling, I always use honey for my yeasted bread recipes (this works best), but you can use brown sugar. For this recipe you can use 1/2 brown sugar (in substitute) for 1/3 cup honey. One last thing, you can make these the night before and store them in a fridge over night, for baking the next day.

Now, let’s get into how to assemble these!

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(The night before putting them in the fridge)

Ingredients:

Dough:

• 1 cup warm milk

• 1/3 cup honey

• 1/3 cup melted butter

• 2.5 tsp. active dry yeast

• 3-4 cups AP unbleached flour (eyeball it)

Filling:

• 1/2 cup brown sugar

• 2 tablespoons cinnamon

• 1/4 cup softened butter

Frosting:

• 1/2 cup powdered sugar

• 1 tablespoon softened butter

• 2-3 tablespoons milk

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Directions:

1. In a bowl add in your warm milk, and active yeast. In order to ensure your yeast combines well and does not get “killed” by heat, make sure you milk is warm but not scorching hot. A good way to test this is by sticking your finger in it, and if it is comfortable you can add the yeast. Combine mixture, and let sit for 5-8 minutes until you see the yeast clump together.

2. In a separate bowl or stand mixture add in 1/3 cup honey, and 1/3 cup melted butter. Mix well and add yeast mixture into bowl. If you are using a bowl begin to add in flour 1 cup at a time and mix. If you are using a stand mixture add in 1 cup of flour at a time and mix on 2 speed.

3. Once your dough forms where it is semi sticky, but kneadable, take it out of the bowl and begin to knead by hand. (I found that with this dough kneading by hand is the best option, even if you are combining everything in a stand mixer). Take a pinch of flour and spread across counter and begin to knew dough back and fourth, and around in circles. (Add more flour if needed)

4. Place rolled dough into a bowl, covered with a towel and place on top of oven with surface light on. Let dough double in size, 1-3 hours depending on temperature of room.

5. After the dough has risen, take it out of the bowl, flour your surface and begin rolling it out into about 9x13 layer. Take your softened butter and spread it all over. Once spread begin to do the same with the brown sugar and cinnamon until coated evenly. Begin to roll into log shape slowly, but tight.

6. Take a sharp knife and cut 12 even rolls out. I do about an inch apart, and move my knife back and forth to cut (not straight down). Place rolls into a buttered square baking dish. (Store in fridge at this point if desired).

7. Preheat oven to 350 degrees, and bake these for 25-30 minutes. Combine all glaze ingredients into a bowl, mix well and spread over rolls while hot.

Enjoy :)