‘Binge Watching 3 Seasons of Narcos While Simultaneously Stuffing My Face with a Whole Pan of Cinnamon Rolls’ has officially been added to the ‘Interests’ section of my resume.
And I’m not ashamed at all. I think.
I’ve finally mastered the art of (sort of simple) cinnamon rolls and I literally rushed to write this post so that I could share it with ya’ll. Although they require some kneading, my cinnamon rolls are made with instant yeast and require only one rising period, to cut out the waiting time. I’m really not trying to wait all day for cinnamon rolls. And I’m sure you aren’t either. The process is easy:
Making the Dough.
Throw all of the dry ingredients in a bowl and add lukewarm milk. Then add the egg and butter. Fully combine all the ingredients and then knead the dough by hand. (I knowww, I’m sorry! If you’re fancy and you own a dough hook, then you probably already know what to do here.) Otherwise kneading requires just a repetitive motion of pressing into and folding the dough.
Watch 2 Episodes of Narcos (i.e., let the dough rise for at least 1.5 hours).
This is the perfect time to find out how Pablo Escobar has managed to play the government yet once again. Forreal though. They let this man build his own prison. I cannot . . .
After rising, you can either refrigerate the dough overnight or move forward with the rolling and assembly. If you choose to refrigerate overnight, let the rolls sit out for about an hour to let them get back to room temperature before popping them in the oven.
Fill it With Cinnamon–Sugary Goodness.
Mix the cinnamon, brown sugar, and salt. Brush the dough with melted butter and sprinkle an even layer of the sugar mixture. Roll it on up into a log. And, don’t forget to preheat the oven around this time.
Cut it, Cut it, Cut it (*O.T. Genasis Voice*).
Cut the log into 9 rolls (if you’re making smaller rolls / minis, you might be able to get 12, but you’ll have to shave a few minutes off the baking time) and place 3 rolls in a row on a nonstick baking sheet. Bake for about 30 to 32 minutes, or until the rolls are golden brown and the sugar is fully melted and caramelized. (Is your mouth watering yet?)
Wait, wait wait. There’s more. The Best Part Actually.
Make the glaze by combining the powdered sugar and milk in a small bowl. The icing is gonna be pretty thick, but remember it’ll melt / thin out as soon as it touches the warm cinnarolls. Once they come out of the oven, you know what to do.
Highly Addictive Cinnamon Rolls
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 2 ¼ teaspoons (one ¼-ounce envelope) dry instant yeast
- 1 ¼ teaspoon kosher salt
- 4 tablespoons sugar
- 1 cup whole milk (or half and half)
- 1 large egg, lightly beaten
- 6 tablespoons butter, melted
- Vegetable oil
- For the Filling & Glaze:
- 1 cup light brown sugar
- 2 tablespoons ground cinnamon
- a pinch of kosher salt
- 6 tablespoons butter
- 2 cups confectioner’s / powdered sugar
- 5 tablespoons whole milk (half and half or heavy cream can be used as a sub)
- Step 1 Make the dough: In a large bowl, combine flour, baking powder, yeast, salt and sugar. Warm milk in the microwave or in a small pot over medium heat until it is lukewarm (the milk should not be hot), and incorporate into flour mixture. Add egg and butter and continue stirring. At this point, the mixture will look like dough-ish crumbs. If needed, transfer dough and any crumbs to a flat surface and use your hands to fully combine the ingredients.
- Step 2 Knead the dough for about 15 minutes by continuously folding and pressing down on the dough until it is smooth and slightly bounces back when you press into it. Sprinkle flour on the work surface if needed to keep dough from sticking.
- Step 3 Lightly grease a large bowl with vegetable oil. Place the dough in bowl and cover the bowl tightly with plastic wrap. Leave the bowl in a warm area and allow it to rise for 1.5–2 hours. During this time, the dough should become even more smooth and bouncy.
- Step 4 Fill and assemble the rolls: Preheat oven to 375 degrees. Turn dough onto a lightly floured work surface and roll into a large rectangular shape that is about 16–18 inches wide.
- Step 5 Combine the brown sugar, cinnamon, and salt in a small bowl. Brush the surface of the rolled out dough with most of the melted butter reserving some for the top. Sprinkle an even layer of the sugar mixture atop the butter layer.
- Step 6 Starting at the end closer to you, roll the dough tightly into a log. Cut the log into 9 even pieces. Place rolls on a nonstick baking sheet or in a square cake pan in rows of 3. Bake for about 30 to 35 minutes, or until the cinnamon rolls are golden brown and the sugar is melted.
- Step 7 Make the icing: Whisk together powdered sugar and milk and spread over hot cinnamon rolls.