The lovely Vicki wrote me a while ago with a link to her gorgeous baking and travel blog. Since I am not a baker (that is more my husband’s thing), I am always impressed with people who do. Vicki is definitely one of those people! Her blog is filled with delights such as “Cardamom, Strawberry, and Apple Mini Pies”, “Earl Grey Tea Cake”, and “Blueberry and Lime Baked Cheesecake”. I would love to tuck into any of those right this very moment!
All of this is to say that I am so happy to be able to welcome Vicki as a new contributor to the blog! She is starting with a bang by sharing her recipe for easy cinnamon rolls. Thank you Vicki! We can’t wait to see what you come up with next!
I’ve been on a quest recently to use up the last of the fast-reaching-its-use-by-date yeast I have in the house. So far, it has been a delicious road to travel down, one filled with freshly baked bread every few days. In the last two weeks alone I’ve baked a chocolate babka, two different challah loaves, mini challah breads, and three batches of these cinnamon rolls. And who doesn’t love a good excuse to make cinnamon rolls? My boyfriend and I have affectionately nicknamed my yeast-fueled love affair ‘The Dough Diaries’.
One of the things I really wanted to perfect while I had the opportunity was an easy cinnamon roll recipe. There’s almost nothing better than a freshly baked, warm, gooey, cinnamon roll. However, there is one major drawback to many of the good cinnamon roll recipes: they require hours of rising time, and that requires forethought and planning. Now, I love planning a good breakfast item as much as the next baker, but sometimes you just don’t see the cinnamon roll craving coming. That’s where this recipe comes into play. It’s for those of you out there who are just like me – you’re brewing your first coffee of the morning and it hits you: the deadly cinnamon roll craving. There’s no time to plan ahead, all you know is that you need a spiced, coiled up little roll asap. That’s just the way it is. Don’t panic, this is the recipe for you.
This recipe allows us to go from having no cinnamon rolls to stuffing our face with one of six cinnamon rolls in just over an hour and a half. The good news is that most of that time is spent waiting for the dough to rise, but that’s also the bad news. A good cinnamon roll needs time to rise, that’s just the way it is. But it’s worth it, I swear.
These rolls are all sorts of perfect when they come out of the oven – pillowy, fluffy, lightly spiced, warm, and covered in a light glaze.
Easy Cinnamon RollsPrint Recipe
- 1/2 cup (125ml) full fat milk
- 2 tablespoons (28g) salted butter
- 2 tablespoons (25g) granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups (192g) plain flour
- 1 large egg yolk
- 4 tablespoons (56g) salted butter, melted, plus extra for greasing
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup (32g) icing sugar, sifted
- 1 tablespoon full fat milk
Over a medium heat in a small saucepan, stir together the milk, butter, and sugar until the sugar has dissolved & the butter has melted. Remove from heat & transfer the liquid into a large mixing bowl and allow to cool to just warm (yeast doesn’t like the heat, so make sure it cools way down, I popped mine into the fridge for a few minutes).
Sprinkle the yeast over the cooled liquid and stir to incorporate. Leave to sit for 5 minutes in order for the yeast to activate.
Add the flour and the egg yolk to the milk mixture. Use a wooden spoon to stir together until incorporated. If the dough feels slightly too wet, add more flour (a tablespoon at a time).
Using your hands, bring the dough together into a ball and knead slightly.
Cover the bowl with cling film and leave to rest in a warm-ish area for 10 minutes.
Meanwhile, make the cinnamon sugar by combining the sugar and cinnamon together in a small bowl. Set aside. Also, prepare your pan: grease the bottom and sides of an 8x8-inch baking dish and set aside.
Roll the dough out on a lightly floured work surface and use a rolling pin to roll into a roughly 9 x 12-inch rectangle.
Spread the dough with the melted butter and then generously sprinkle over the cinnamon sugar (it will seem like a lot, but don’t skimp).
Starting at the longer edge of the dough, roll it into a tight coil and keep going. Slice this into six large even pieces.
Place the rolls into the prepared baking dish and leaving about 1/2 inch of room between each. Cover the dish with cling film and leave to rise for 30 minutes in a warm area.
While the rolls rise, place a rack in the middle of the oven and preheat it to 180C.
Remove cling film and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling. Leave to cool ever so slightly.
In a small bowl whisk together the icing sugar & the milk. Drizzle over warm rolls and enjoy with several cups of coffee.