Easiest Cinnamon Rolls Ever! A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........



Easy Peasy Cinnamon Rolls 
adapted from Yakima Herald Republic Newspaper - Yakima WA
currently in my little black binder, on a very splattered page
makes a 9X13 pan of rolls

Dough
1 c milk, heated to very hot, but not boiling
1/4 c butter, sliced into pats
1/4 c sugar
1 t salt


Place butter, sugar, and salt in a large glass bowl pour hot milk over let sit until warm to the touch. The hot milk will melt the butter and warm the bowl. Prepare yeast mixture.

1 package yeast (2 1/2 t)
1/4 c warm water
pinch of sugar
Combine and let the yeast activate or bloom. 



To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.  
1 egg 

When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a handheld electric mixer is a good measure, you will develop enough gluten for a well-textured and yet tender roll).




Add the egg, stir well.




Add another portion of the flour, beat until smooth (another minute works well).

Stir in the yeast mixture, and beat until smooth.

Add enough (or all) remaining flour or enough to make a soft dough - do not exceed the original 41/2 cups.
Mix well, the dough may appear lumpy.



Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.




Cover bowl and set aside in a warm place to rise, rising time maybe 1 - 2 hours depending upon how warm your kitchen is.

When doubled, deflate dough and turn out onto a lightly floured surface.

For rolling/patting out the dough, you will need approximately 1/2 c flour.


 I prefer using a jelly roll style pan to keep the boundaries, both in terms of clean up and size of the patted/rolled out dough.


 You will need to use about 1/3 c flour on the pan, then sprinkle about 2 T flour over the top of the dough. 
Important to remember:  This is a very soft dough, you will need to simply proceed with the directions, knowing that all will turn out as promised.



Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle 
about 1/2 inch thick.

Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling so that you can keep the filling in the dough together before cutting.

Filling
3 T melted butter
6 T sugar
3 t cinnamon
3 T brown sugar
Combine to make a spreadable paste.


Starting on the long side, roll up the dough.


 
Cut the rolled-up dough into 12 equal pieces.



 I prefer to work in sections, I divide into four sections, then cut 3 rolls from each section.


Because the dough is soft, it may not keep a pretty shape, again do not worry. Simply proceed to cut each section and place the dough rolls into the pan.


Place in a prepared 9X13 pan. Cover again and let rise until doubled, 45 - 60 minutes.




Bake at 350 degrees for 25-35 minutes, until golden brown. Let cool. Glaze if desired.




Glaze
1/2 c powdered sugar
1 1/2 t milk
1/4 t vanilla
1 t butter
Beat until smooth, spread lightly over cooled rolls.

Enjoy!

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Comments

  1. Nothing beats homemade cinnamon rolls!

    ReplyDelete
  2. Might have to do these for our house full of company on Christmas Eve morning. Could use my new iPad to "hold" the recipe for me! Thanks for the inspiration.

    ReplyDelete

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