I had an itch to scratch! I happened to look at one of those shiny, glossy magazines which had a spring makeover done to a house and fell in love. Not with the labor , but with a near perfect shot of a gleaming white kitchen with huge SS appliances and bright green apples. And along with the apples was also placed a strategic shot of huge mug of Joe and an entire basket of cinnamon rolls. I could only imagine the fragrance of fresh baked rolls wafting through the kitchen! Now while I dragged my 3 A’s in the seemingly endless process of de cluttering and re-organizing, I had to scratch the itch. And so was born this need to bake fresh cinnamon rolls for the kids. Made fresh and more likely to bribe them to do the work 🙂
Absolutely wonderful and easy to make cinnamon rolls that are not very doughy and it’s a cinch to make. And also an upshot, they are not the extreme sweet kind and provide the right flakiness in the baked rolls. Go ahead take a big bite, you will reach for another one pretty soon.
Prep time : 30 min
Total resting time: About 70 min or so
Baking time : 16-20 min
Makes 15-16 rolls
For the dough:
- Unbleached, Unbromated All purpose flour : 2.5 cups
- Baking powder : 1/4 tsp
- Baking soda : 1/4 tsp
- Salt : 1/2 tsp
- Warm milk : 3/4 cup + 2 tbsp.
- Lemon Juice : 1 Tbsp.
- Vegetable oil : 1/4 cup
- Butter melted : 1 Tbsp.
- Instant Dry yeast : 2.25 tsp. ( 1 sachet)
- Sugar : 1/3 cup
- Soft brown sugar : 1/2 cup
- Fine ground cinnamon powder : 1.5 Tbsp.
- Room temp or softened butter : 3 Tbsp.
- Powdered sugar : 1/2 cup
- Milk : 2 Tbsp.
- Pure Vanilla extract : 1 tsp.
- In the bowl of your stand mixer add the sifted flour, baking soda, baking powder, and salt. Add the dry instant yeast to this and mix thoroughly with a whisk or paddle mixer.
- Add the dough hook attachment and on low mixing speed add the oil and butter mix, followed by the milk + sugar+ lemon juice mix.(In a small bowl, mix milk with sugar and add the lemon juice and add to the flour. It’s ok if the milk slightly curdles. It works good.)
- Knead well until you get a nice smooth dough. Let the dough rest in warm dark place until it doubles in size. Depending on the temperature and weather conditions , it might take anywhere from 35 min to about an hour.
- Once it has risen sufficiently, take out the dough on a greased counter top. Gently deflate it and roll it out to form a big rectangle. Mine was a good couple of feet in length.
- Take a pastry brush and spread the softened butter on the entire rectangle.
- Mix the brown sugar and cinnamon and spread the mix on the entire area covered with softened butter. Pat gently so it sticks to the roll.
- Now roll gently from the longest side and make a tight toll. Pinch the seams and ends. Slice it in the center. Now slice each log again into 7-8 wedges each and place on a greased baking pan.
- Cover the rolls and let rise for about another 20 minutes.
- Preheat oven to 350 F. Bake 16 to 20 minutes. Keep an eye to just bake it golden brown.
- Take out from the oven and dive in when they are warm!
Icing / Glaze:
Mix all that is listed in the Icing/glaze prep section and pour over the rolls when they are warm.
These are near perfect! Dig in! Seriously, Just dig in !