It’s been five months since I last shared something delicious with all of you. I am sorry for that but, I haven’t been out of the kitchen. The weather in Kansas City the last few weeks has been pretty stormy, and when its rainy outside there is nothing better than baking something warm and sweet. I knew that made-from-scratch cinnamon rolls would do the trick.
These cinnamon rolls are absolutely heavenly. They are ‘big, fluffy, covered in vanilla icing, melt in your mouth’ kind of good. I haven’t met someone yet that hasn’t enjoyed these bad boys. I sent two batches with my boyfriend, let’s call him Mountain Man, on a recent trip with his buddies. They like to spend a lot of time preparing for hunting season. I figured morning comes early and having breakfast ready to go would be a good idea.
As far as cinnamon rolls go these ones are fairly easy to prepare. You’ll need a few things:
- 3 cups Flour
- 1 package of active yeast with ½ cup of hot water
- ½ cup butter or one stick melted
- ½ cup scaled buttermilk
- Pinch of Salt
- 1 egg at room temperature
- ¼ cup of sugar
- A few pinches of cinnamon
- Cinnamon sugar mixture (about two cups or so)
- Brown sugar (about 1 ½ cups or more depending on dough thickness)
- Lots of melted butter
- Orange zest (if desired)
- 1 ½ cup Powdered sugar
- ½ cup Cream cheese
- ½ cup of your choice of milk (Whole milk, buttermilk or even almond milk)
First combine the hot water and yeast together and set aside. This will activate the yeast. Then while that’s getting ready to go, combine the flour, salt and cinnamon together and mix. In a separate large bowl combine the sugar, butter, egg, and buttermilk until smooth. Add in the yeast that you set aside earlier. Then slowly stir in the flour mixture until the dough is formed. Set aside to let rise for 20-30 minutes. I usually pre-heat my oven and place the dough in a bowl covered with a warm towel to rise. The heat continues to activate the yeast and make the dough double in size. This is how they get so big and fluffy!
Once the dough has doubled, sprinkle some flour on the space you plan to roll out the dough into a large rectangle. But first, sprinkle a little bit of flour over the dough in the bowl and knead for 3 folds. Do not knead too much or the rolls will be tough. This also helps you get all of the dough out of the bottom of the bowl. Then knead the dough twice on the space or countertop that you are going to use. Next you are going to roll the dough with a rolling pin, into a large rectangle shape. The dough should be rolled fairly thin, no more than a quarter inch in thickness. Take your melted butter and spoon it all over the dough, make sure to cover every inch. Then take your cinnamon sugar mix and spoon it all over the surface of the dough. I usually keep a container of sugar and cinnamon pre-mixed in my house. Just in case you need to whip out a few batches of cinnamon rolls or toss it on toast! Lastly with your hands sprinkle brown sugar in small clumps all over the surface of the dough, I also sometimes seasonally I add a little orange zest or finely chopped apples or cherries or pumpkin puree. But sometimes you crave just classic cinnamon rolls. Roll your rectangle up tightly and then slice ever 2 ½ to 3 inches to create your cinnamon rolls. Set the up in a greased pie plate and let them rise for 15 more minutes. Also sometimes the very ends of your sliced roll will be left over, I like to toss them in a small pie plate and sprinkle them with a little extra cinnamon sugar mix and toss them in the oven too! Then let these bake for about 20 minutes at 350.
While the cinnamon rolls are baking heat in on the stove or in the microwave the cream cheese and milk. Add the powdered sugar and whisk quickly until smooth. Depending on how thick you would like your icing you can add more or less powdered sugar. Add a dash of vanilla extract and whisk again. Then you are ready to ice your rolls, hot out of the oven!
P.S. your house will smell amazing and people will notice.