Cinnamon rolls are the ultimate comfort food in my opinion. They are soft, chewy, crispy, and have all the sweetness anyone could ever ask for! They are good any time of the year and always put a smile on people's faces. What's not to love? I have made these rolls a few times and have not been disappointed yet! It says 90 minutes, but it took about 2 hours for me. But then, I'm a little slow when I work. I'd be curious to know if anyone does actually make them in 90 minutes. I got this recipe from www.allrecipes.com and added my own icing. Here is the recipe word for word as seen on the original source, and I'll put my own tips at the bottom.
Ninety Minute Cinnamon Rolls
Prep Time: 20 mins; Cook Time: 20 mins; Ready in: 1 hour 30 mins
Makes 12 rolls
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
- Heat milk in small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest fro 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
- Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 slightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.
My tips for this recipe -
- As I already stated, this took me closer to 2 hours to complete
- Step #2 says to knead about 5 minutes. I typically knead for closer to 10.
- Step #4...there are several things to note here.
- When spreading the margarine/sugar mixture onto the dough, leave about a 1/2 inch of dough uncovered on the long side at the top of the rectangle. Start rolling from the bottom until you reach the uncovered portion of the dough. Take a small bowl of water and wet your finger and run it across the uncovered portion of the dough, then pinch the seam together. The water will help the seams stick better.
- To cut the rolls, take either a long piece of un-waxed floss or a long piece of thread; place the middle of the thread under the roll and cross the thread on the top and pull tight until the thread has pulled free. Continue to do this until there are 12 roll. I find it easiest to cut the roll in 1/4's. Then cut 3 rolls from each 1/4.
- I have never put the rolls in muffin cups. It just seems WRONG! =) I put them in two 9-inch round pans. You could also put them in a 9x13 pan.
- You can prepare these then leave them in the refrigerator to rise overnight. The next morning allow them to set at room temperature for 30 minutes then bake them as directed.
4. There is something REALLY WRONG with a cinnamon roll without icing!!! I don't know what was
going through their minds when they decided not to ice these things. I use this really simple recipe:
2 Tbsp butter, melted
1/8 tsp salt
3 cups powdered sugar
3-4 Tbsp milk
1/2 tsp almond extract or 1 tsp vanilla (I prefer the almond extract)
Whisk all ingredients till smooth. If necessary, add more milk 1 tbsp at a time until it has reached the right consistency. Spread on warm rolls while they are still in the pan.
This recipe doesn't come with the nutrition facts. I'll sum it up for you real fast:
They are bad for you!