Tuesday, August 25, 2015

The Easiest Cinnamon Rolls EVER


Another Easy Peasy Recipe

Greetings!  This Tuesday I bring you a modified recipe from The Minimalist Baker yet again! I'm sure you can tell that I'm pretty much obsessed with her recipes and every time I search for new ones, I always stumble across her page because she has recipes for absolutely everything.  Next time I promise I'll stop copying her and I'll find another source to obsess over.

So I've never actually made cinnamon rolls from scratch before, but looking at the ingredient list made me want to give it a shot because I had everything needed to make these in the pantry!  We always end up buying the pre-made kind that come in a biscuit can that are usually very delicious, but there's something I love about the smell of a good ol' yeasty dough as it rises and bakes.  Our apartment smells fricken delicious right now, like the Pillsbury Doughboy's butthole (haha JK). 

These took practically no effort but the worst part was probably just waiting for the dough to rise for an hour because I'm super impatient and I kept wanting to POKE it repeatedly.  I think you can actually see some finger marks in the rising dough picture.  I also still don't have a rolling pin (don't hate) so I had to use an old Jameson bottle.  Next time I'll get one before tackling ambitious rolling projects. 


You Will Need:

  • 1 package instant dry yeast
  • 1 cup almond milk (I used vanilla but the original recipe calls for unsweetened)
  • 1/2 cup butter
  • 1/4 tsp salt
  • 3 cups all purpose flour
  • 1/2 tbsp cinnamon
  • 1/4 cup sugar, plus 1 tbsp (separated) 
  • Cream cheese frosting


 

Method:

  1. On the stovetop in a medium saucepan (or microwave in a small bowl, heating in 30 sec increments) heat the almond milk and butter until warm, but never allow it to boil.  Remove from heat or microwave and let it cool until it' slightly warmer than room temp- not too hot, not too cool.  We don't want to kill our yeast! 
  2. Transfer to a mixing bowl and sprinkle packet of yeast into the mixture.  Gently mix and let sit for 10 minutes to activate.  Mix in 1 tbsp sugar and 1/4 tsp salt. 
  3. Start adding flour, 1/2 cup at a time and mixing until a sticky ball of dough forms.  Remove from bowl and knead on a floured surface until dough is smooth.  Place in bowl and let it rise for 1 hour.  The dough will just about double in size. 
  4. Preheat oven to 350F.  Roll the dough into an elongated shape and brush on 3 tbsp butter. Sprinkle 1/4 cup sugar and 1/2 tbsp cinnamon.  Roll as tightly as possible and place the seam on the bottom.  With a sharp knife, cut into wheels about 1 inch thick and transfer to a greased baking dish (I used an 8x8 casserole dish).  Bake at 350F for 35 minutes or until golden brown. Drizzle with cream cheese frosting, if you want (who doesn't want frosting??).  You're all done!  


Whooaa Momma! *poke poke*


Carl the Kitchen Helper, being worthless as usual 

Aren't they gorgeous?  They taste amazing too, especially straight out of the oven.  I totally cleared out half a pan all on my own after making these so just be warned!  Also, these reheat pretty well for the day after.  Just pop one in the microwave for 15 seconds and you're good to go.   
Let me know if you end up making this recipe and if you add any changes, let me know!  I want to try making these again with chopped walnuts or raisins inside.  

I hope you're having a wonderful start to your week! 

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