For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. Check the consistency and add more flour if necessary (the dough should feel soft and moist, not sticky). Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. Shape into a ball. What if I told you that you could put a big pan of cinnamon rolls together in about the same amount of time it takes for your oven to heat? Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together … Let's make this magic happen! Repeat, cutting every 1 1/2 inches, to make 12 rolls. Top with the cinnamon sugar. Whisk the sugar and cinnamon in a bowl. Add the dough, turning to coat lightly with the butter. Add the 2 cups of flour to the wet ingredients and knead on low speed for 5 minutes. Whisk the sugar and cinnamon in a bowl. Add this to the yeast mixture and stir until well blended. Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. If you can’t eat them all in one go, store any frosted extras in … Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Drizzle over the warm rolls. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Provided courtesy of Katie Lee. Let cool 10 minutes in the pan. This recipe is great served alongside fresh coffee for a leisurely breakfast in and is perfect for sharing with company. 1) Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes. Make the rolls: Butter a 9-by-13-inch baking dish. With the machine on low speed, slowly add in 4 cups of flour until incorporated. Check the expiration date on the yeast and start over.). On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Top with the cinnamon sugar. Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Place the rolls in the prepared baking dish. Brush a large bowl with butter. Mix in the cold water and then the boiling water. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Use a sharp knife to cut the dough into 12 even rounds. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. One 1 1/4-ounce package instant yeast (2 1/4 teaspoons), 4 cups all-purpose flour, plus 1/2 cup or more as needed. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. 2) In the bowl of a standing mixer, add the flour, … Gently squeeze the cylinder to seal it. 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast) Put the dough into a clean large bowl. This recipe can also be made without a stand mixer. Roll up the dough, starting with the long edge facing you, into a tight cylinder. © 2020 Discovery or its subsidiaries and affiliates. Place the rounds, cut-side down, into the prepared baking dish. Make the rolls: Butter a 9-by-13-inch baking dish. (You can freeze the baked rolls for up to 2 weeks. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Brush the clean border with water. Serve while warm. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. Cool completely before freezing, then thaw, warm up and glaze before serving.). Check the expiration date on the yeast and start over.) Combine and knead dough 3 min, cover and rise 30 min in a warm spot Sign up for the Recipe of the Day Newsletter Privacy Policy, For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes. Knead by hand on a lightly floured surface for 8 to 10 minutes. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Homemade cinnamon rolls are served best warm and dripping in delicious cream cheese icing. Adapted from "The Comfort Table" by Katie Lee © Gallery Books 2008. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes. Attach the dough hook to the mixer. When the rolls come out of the oven, drizzle the icing over the hot rolls. There will be some space in between the rounds. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. © 2020 Discovery or its subsidiaries and affiliates. 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan, 1 batch Basic Sweet-Roll Dough, recipe follows, 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons), 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing, 2 3/4 cups all-purpose flour, plus more for dusting, 1/2 teaspoon freshly grated nutmeg (optional), Sign up for the Recipe of the Day Newsletter Privacy Policy. For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Punch down the dough and place it on a lightly floured surface. Sprinkle the cinnamon-sugar mixture evenly over the dough. Brush the clean border with water. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. If the dough is difficult to roll out, allow to come to room temperature for 20 to 30 minutes. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. If you like more icing on your rolls, double the icing recipe. All rights reserved. All rights reserved. With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant iced cinnamon rolls without a stand mixer, prolonged kneading, or rising time. All rights reserved.

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