If you think you've seen these before, you have. These have been on the blog since September 2015. But I thought they needed a bit of a reintroduction and a bit of a makeover. Fall is a great time of year for baking, and these just need to be on your baking list!
Sometimes, everything needs a bit of an update. These Cinnamon Rolls are no exception. Although they have been on the blog for quite sometime now, I thought they needed to be brought back to life.
It's that time of year, when people are searching for cosy eats and baking is on bust. And for me, Cinnamon Rolls wrap of fall in so many ways.
My son has been asking for Cinnamon Rolls for months now. I kept putting him off by saying, "When fall comes.". So, according to the calendar, yesterday wasn't fall yet. But it was close enough.
So after making them, I decided to have a little freshen up of these photos along with a few more helpful tips along the way in making these.
Take a look.
Let's have a little look into how we make them.
Before we get into anything I just want to have a few words about yeast. I use Instant Yeast always. I used to use Dry Active Yeast but switched a few years back. If you aren't sure what the difference is, here I'll fill you in.
Instant Yeast is added directly to the flour and proves itself naturally after you add the wet ingredients.
Dry Active Yeast needs to be added to warm water to prove itself and then added to the flour.
Now let's make some cinnamon rolls.
Start the cinnamon rolls by making a sticky dough. When you read through the recipe below, you will see how this is done. The dough will be quite sticky, and this is exactly how you want it to start with.
Once you have you sticky dough, you can start kneading it so it forms a more elastic and soft dough. This could take up to 5 - 8 minutes and you will have a dough like the one in the bottom right hand side. When you push the dough with a finger it should bounce back slightly.
After the dough has been left to rise, it should have doubled in size. Then you punch it down remove it from the bowl and place it on a clean floured surface. Roll it out to about a 16 x 10 inches, approximately.
Pour over your brown sugar mixture and evenly spread it out over the dough.
Once you have spread the filling evenly over the dough, roll it up like seen below. This is about a 12 inch long log. It doesn't have to be exactly the same size!
Then cut the log into 12 equal parts and arrange on a baking tray like seen here. Then you cover it again and leave them to rise for the second time around.
After the second rise, they should look a little like this. They should fill the pan up completely and be touching on all sides. Now they are ready for the oven.
Remember they could take a while. This isn't a quick recipe. Because it's a two rise dough, you are talking hours till they are ready to eat. But they are worth it every single time. And the hands on time isn't much really, it's just the waiting for dough to rise.
See, worth it! I really don't make these very often, probably just a few times a year because I can't stop eating them when they are in the house. I made these yesterday and there's not many left. Okay, the kids love them as well. But I just may be substituting these for meals at the moment....lol
That being said, the are a great fall treat. Goes wonderful with a cup of tea or coffee and maybe a cat or two by you side. Oh, and don't forget the dog for added extra comfort...ha!
One other thing that I wanted to talk about is reheating. Okay, I know most modern day folks have microwaves. If you read my blog, you probably remember me talking about us not having one. Just something we got used to over the years. So, if you do one of those new fangled machines, you can just zap your cinnamon roll into fresh and hot perfection. But if you happen to be like me, you need to get creative.
There's the oven, but lets face it, that just takes too long. You may as well just eat it cold. But I came up with a genius idea at breakfast this morning. My kids decided they were having cinnamon rolls for breakfast because, why not! Hell, I was having one as well. So, I put a large skillet on the stove over high heat with about an inch of water. Then I put a rack in the pan so the cinnamon rolls wouldn't get soggy. Because that really wouldn't be good. I wrapped them in foil and put them on top of the rack and then put a lid on the pan. In 5 minutes we had hot and fresh cinnamon rolls. It might sound like a bit of a faff bit it really wasn't and it was so quick.
But yes, use that technology if you have it!
If you bake one thing this fall, make this be the thing you bake. Put it on your list and make it happen.
I've been making them for a long time and they are never ever a disappointment. You know once upon a time I used to make cinnamon rolls using baking powder. Yes, it's so much quicker but they are just not the same. Like at all! These are worth the wait time. Light, airy and comforting all at the same time. And to be honest, it's mostly just waiting around so you are not chained to them. You can still get on with life when the dough is rising.
Notes about the cinnamon rolls:
I'm pretty sure everything is summed up above and in the recipe below. Oh, I know. The one thing I didn't talk about much was making the dough itself. Well, it's in the recipe below but not in the step-by-step. Just remember that I used instant yeast. Make sure you know what kind of yeast you are using before making these as that's pretty important.
When making the dough it will start out quite sticky. If you find it too sticky, just add about a teaspoon of extra flour and keep kneading. It will come together with a bit of time.
What can I say, these are worth the time, effort and calories!
Happy baking friends and it's almost fall! Time to get cosy.
Makes 12 / Prep time: 20 minutes / Rise time: 2 - 3 hours / Bake time: 15 - 20 minutes
For the rolls:
1/4 Cup/60 ml of whole milk
1/4 Cup/50 grams of sugar
1 Teaspoon of salt
2 Tablespoons of butter, melted
1/4 Cup/60 ml of water
1 Package of instant yeast
1 Large egg, beaten
2 Cups/250 grams of flour
For the filling:
3 Tablespoons of butter melted
1 1/2 Teaspoons of cinnamon
1/2 Cup/100 grams of brown sugar
For the Glaze:
1 Cup/125 grams of powdered sugar
2-3 Tablespoons of milk
1 Teaspoon of vanilla
Add instant yeast to the flour. Sift together and set aside.
In a saucepan set over high heat, bring the milk and water to a simmer. Remove from heat and add the sugar, salt and melted butter. Stir well and leave it until it's luke warm, about 10 minutes.
In a large mixing bowl pour in the milk mixture and add the beaten egg and about 1/2 of the flour. Stir until you have a smooth batter. Mix in the rest of the flour. You should have a slightly sticky dough. Turn the dough out onto a floured surface and start to knead it. Do this until the dough becomes quite elastic and bounces back when pressed. Probably about 8 minutes or so. Put the dough back in the large bowl and cover with a damp cloth. Put the dough in a warm place to rise. It will be ready in about one or 1 1/2 hours.
Make the filling by combining the brown sugar, cinnamon and melted butter. Stir to combine and set aside.
After the dough has risen, punch it down and roll it out into a large rectangle. Mine was probably about 10 x 16 inches. Drizzle over the brown sugar mixture and spread it out over the dough. Roll it up and cut it into 12 slices. Grease a 10 x 10 inch baking dish. Place the rolls in the pan evenly spaced out. Cover them again and return them to a warm space to rise. About another hour.
Preheat your oven to 350 degrees F. Bake the cinnamon rolls for 15 - 20 minutes. Remove from oven and let cool in pan for about 10 minutes. While the rolls are cooling, make your glaze. Mix together the powered sugar, milk and vanilla. Pour it over the rolls.
These are great hot straight out of the oven. Or, you can cover them, refrigerate and rewarm when you would like. They will keep for a couple of days.
Click the downloadable link below to print recipe!
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