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These CINNAMON ROLLS are soft, fluffy and gooey. They are super simple to make and are filled with the perfect cinnamon mixture! I dare you to eat just one!
Ok, who doesn’t love cinnamon rolls? Well I do and I love the smell of cinnamon rolls as they are baking more than anything. These rolls are delicious and you can either have them with icing, or no icing. I prefer no icing, considering they have enough calories as it is without the icing, but I did make some because my husband loves the icing. Don’t be afraid of making cinnamon rolls, honestly they are very easy to make.
First we need to get the yeast ready so in a small bowl, add the warm water, yeast and a bit of sugar. Set aside and let it activate for a few minutes. In the mixing bowl of your mixer, add the milk and melted butter. Add the eggs, salt and 1/4 cup of sugar, you don’t have to add a lot of sugar now because we will add more sugar when we make the rolls. Mix a bit and then add the yeast mixture. Mix well so that all the ingredients are well incorporated. Now the only thing that’s left is to add the flour, and we’ll add 1 cup to 1 1/2 cups at a time.
Keep adding flour and mix until done, and knead the dough for a min and shape it into a ball.
Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise and double in size, one to two hours. In the meantime, you can get the cinnamon and sugar ready, so in bowl, add the white sugar, brown sugar and cinnamon.
After about 2 hours the dough should be ready.
Roll out the dough, now I didn’t need to put any flour on the table because I had oiled the dough before so it won’t stick. The dough should be about 3/4 of an inch in thickness. Take the pecan/cinnamon mixture and spread it over the entire dough. Roll up the dough. Pinch the seams together. Cut the dough in about 12 1 inch pieces.
Place the rolls in a buttered 9×13 inch baking dish.
Let the rolls rise for another half hour.
Bake the rolls in a preheated oven at 375 F degrees for about 30 minutes. In the meantime you can make the icing if you want. In a small bowl, mix together butter, vanilla extract and powdered sugar.
After 30 minutes take out the rolls, and trust me by this time, the house smells heavenly. They are absolutely gorgeous. Serve with icing on top.
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- In a small bowl add the warm water, yeast a 1 tsp of sugar and let the yeast activate. In the mixing bowl of your mixer add the melted butter, warm milk, 1/4 cup of sugar, eggs, and salt and mix well. Add the yeast mixture and mix.
- Add a cup of flour at a time and mix until you’ve added all the flour. Knead for a minute.
- Place in an oiled bowl and let the dough rise until doubled in size, may take up to 2 hours.
- In a small bowl mix the sugar, brown sugar and the cinnamon.
- After rising, roll out the dough into 3/4 inch thick rectangle.
- Spread with the cinnamon/sugar mixture. Roll it up and seal the edges.
- Cut into 1 to 1 1/2 inch slices.
- Place the rolls in a 9×13 in baking pan and let them rise for about another 1/2 hour.
- Preheat oven to 375 degrees.
- Bake for about 25 to 30 minutes.
- Prep time does not include time to let the dough rise.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.
- If after dissolving the yeast in the warm water, the yeast didn’t start to froth up, do not continue with the rolls, your dough will not rise.
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- You could prepare this the day before up until step 8. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.