Last weekend, we had a quiet Sunday morning. Although we were having a few friends over for the Super Bowl later in the afternoon, we had nothing scheduled until then. We had done all of the necessary shopping on Saturday and the prep work for the party didn’t need to be done until afternoon. As many of these days don’t come our way, I decided to take advantage of the slow pace.
I started the Sunday by vowing to stay in pajamas until noon, at least. I also thought it would be a great day for a leisurely breakfast. I didn’t want to make something like eggs or pancakes because I can find time to make those on a busy day. Cinnamon rolls seemed like a good option. The kids request them frequently, and although I have made them a few times, none of the recipes have been just right. So, I reviewed recipes I had used, adjusted ingredients, and began preparations.
After the dough sat for its first rest, I immediately noticed how tender it was. I don’t know if I ever have worked with dough that is so soft and pliable. Then, while the rolls baked in the oven, they bloomed into generously sized rolls full of delicious cinnamon-sugar filling. To make these cinnamon rolls extra tasty (and sinful), I made a simple frosting for them.
Although breakfast wasn’t served until late morning, it was well worth the wait. Hot, tender, and sweet, they were an excellent addition to our lazy Sunday morning. I am sure there will be many requests for these breakfast treats in the future.
- 2-1/4 tsp. active dry yeast
- 3/4 cup warm water
- 1/4 cup sugar
- 3/4 tsp. salt
- 1 egg
- 2-1/2 cups flour
- 1 – 2 Tb. butter, melted
- 2 Tb. cinnamon
- 3/4 cup brown sugar
- 4 Tb. unsalted butter, softened
- 1 -2 cups powdered sugar
- skim milk
- 1 tsp. vanilla extract
- Heat bowl of stand mixer by rinsing with warm water. Using warmed bowl, dissolve yeast in warm water. Let stand for about 10 minutes.
- Add sugar, salt, egg, and 1 cup of flour to the yeast mixture. Attach flat beater, and put stand mixer on speed 2 to combine.
- Add the remaining flour, 1/2 cup at a time, continuing to mix at speed 2.
- When the dough has come together and is clinging to the beater, allow mixer to knead the dough for 4 minutes. Remove dough from bowl, and place on a floured counter.
- Cover with a damp cloth and let rest for 10 minutes.
- Lightly grease a 13×9 inch baking pan.
- Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Brush the dough with melted butter and sprinkle with cinnamon and brown sugar. Roll up the dough, starting on the long side.
- Press far edge to roll to secure.
- Slice into 16 pieces, and place them in the pan with the cut side up.
- Cover pan with plastic wrap, and let rise at room temperature for 45 minutes.
- Preheat oven to 400F.
- Bake rolls until golden brown, about 20 minutes.
- Serve immediately topped with a tablespoon or two of frosting.
- (I did not keep record of exact measurements; this should be made based on taste and texture.) Combine butter, 1 cup of sugar, 2 tablespoons milk,a and vanilla using a whisk. Add additional sugar and milk to give the sweetness and thickness you prefer.