Cinnamon Rolls

Cinnamon Rolls

Cinnamon rolls are one of my favorite things to bake. The house always smells amazing when they are in the oven and the taste of a cinnamon roll fresh from the oven is beyond words.

I use my amazingly easy yeast rolls recipe for the base of these since it is a sweeter dough than average to begin with and adds more flavor.  The yield on these depends on how large you roll the rectangle of dough. I got 18 cinnamon rolls from a rectangle that was roughly 10 inches by 18 inches.

Cinnamon Rolls
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Cinnamon Rolls

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Micha M

Ingredients

For the rolls:

  • 1 recipe Amazingly easy yeast rolls dough made through the first rise
  • 4-6 tablespoons softened butter
  • 1 cup sugar. I like a mix of brown and white.
  • 1 –2 tablespoons cinnamon

For the glaze:

  • 2 cups of powdered sugar
  • 1 tablespoon vanilla
  • Several tablespoons of milk

Instructions

For the rolls:

  1. Roll out the dough into a large rectangle. Mine was roughly 10×18 inches.
  2. Spread with softened butter to 1/2 inch of the edge. Mix the sugar(s) and cinnamon together and sprinkle evenly over the butter.
  3. Roll up tightly, starting at a long end, and pinch seams well to seal. Using a serrated knife or unflavored dental floss trim off the uneven edges.
  4. Slice roll into 1 inch slices and place in greased baking pans.
  5. Cover with a damp tea towel or greased plastic wrap and let rise until doubled around 30 minutes. Bake in a 400 degree oven for 20 minutes or until browned and no longer doughy.
  6. Let cool while you make the glaze.

For the glaze:

  1. In a medium bowl mix together the powdered sugar and vanilla. Mix in enough milk to achieve your desired consistency.
  2. Less milk equals a more frosting like glaze, more milk is a thinner glaze. Spread on cinnamon rolls while still hot.

 

 

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