Sunday, October 4, 2015

Easy Cinnamon Rolls

We have a tradition at our house to eat cinnamon rolls during General Conference .  Sometimes I remember this tradition the night before, so I make a quick run to the store and buy a Pillsbury can of cinnamon rolls.  Thank goodness for those Pillsbury cans of cinnamon rolls.  But, every so often, I remember the day before, and I actually have some time, and a willing helper or two, and I make homemade cinnamon rolls!  This time, I had just a little bit of time, so I found this recipe for easy cinnamon rolls, that also only need to rise one time.  They did end up being pretty easy, which was what I was going for.  If I had more time and less busy, I think I prefer my ol' standby recipe, which has to rise multiple times and is definitely more high maintenance, but a little softer and fluffier.  But, if you have limited time, these are a great alternative (to a late night run for Pillsbury canned rolls!).

Easy Cinnamon Rolls

2 3/4 c. flour
3 Tbsp. sugar
1 tsp. salt
1 package instant yeast
1/2 c. water
1/4 c. milk
2 1/2 Tbsp. butter
1 egg

For the filling:
3 Tbsp. softened butter
1 Tbsp. cinnamon
1/4 c. sugar

In a large bowl, stir together 2 1/4 cups of the flour, sugar, salt and yeast.  In another bowl, add the water, milk and butter, and microwave it until it is hot to the touch and the butter melts.  Add the liquid mixture to the flour mixture.  Add the egg and stir in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl while you are stirring.  On a lightly floured surface, dump your dough and knead if for 3-4 minutes.  Place it in a bowl that has been sprayed with cooking spray, and let it rest for 10 minutes.  While it is resting, mix your cinnamon and sugar in a small bowl and set it aside.  After 10 minutes, on a lightly floured surface, roll the dough out into an 8X14 inch rectangle, spread with the softened butter and sprinkle it with the cinnamon sugar.  Roll it up and cut it into 12 pieces.  A little trick to help with cinnamon roll cutting is to get a long piece of thread, wrap it around the roll about an inch in, and pull the two sides together.  It will cut the roll perfectly.  Does that make any sense at all?

Place the cut rolls into a greased pan (I doubled my recipe and used a 9X13 and a glass pie tin), lightly cover them with tin foil and place them in an oven, warmed to 200 degrees and then turned off.  Let them rise until doubled in size, about 90 minutes.  Bake them at 350 degrees, for 25-30 minutes.  I covered mine with the tin foil for the first 15 minutes, and then took the tin foil off for the last half of baking.  Top them with frosting and eat them warm!

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