Easy Cinnamon Rolls



  • Dough:
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package yeast, 1/4 ounce
  • 1/2 cup water
  • 1/4 cup milk
  • 2 1/2 tablespoons unsalted butter
  • 1 large egg
  • Filling:
  • 3 tablespoons unsalted butter, softened to room temperature
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar
  • Glaze:
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk/cream
    • Directions:

      1. Make the dough: Set aside 1/2 cup of flour.
      2. In a large bowl, toss 2 1/4 cups flour, the sugar, salt and yeast together until evenly dispersed.
      3. Set aside.
      4. Heat the water, milk, and butter together in the microwave until the mixture is very warm, but not too hot to touch, about 125-130°.
      5. Stir the butter mixture into the flour mixture.
      6. Add the egg and only enough of the reserved flour to make a soft dough.
      7. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
      8. On a lightly floured surface, knead the dough for about 3-5 minutes.
      9. Place in a lightly greased bowl and let rest for 10 minutes.
      10. Make the filling: After 10 minutes, roll the dough out in a 14 by 8-inch rectangle.
      11. Spread the softened butter on top.
      12. Mix together the cinnamon and sugar and sprinkle it over the dough.
      13. Roll up the dough tightly.
      14. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish.
      15. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
      16. After the rolls have doubled in size, preheat the oven to 375°.
      17. Bake for 25-30 minutes until lightly browned.
      18. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.
      19. Make the glaze. Top the cinnamon rolls with glaze right before serving.
      20. Recipe makes 11 rolls.


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