I have been wanting to make some of our favorite cinnamon rolls for quite awhile. Sunday morning was a good time to do so since we had some family here to watch our semi-annual church conference (on television) together. Otherwise this batch of cinnamon rolls could have been a problem:)
We love these cinnamon rolls. Not only are they light and delicious, but they whip up in no time at all, especially for a yeast roll. It’s only about 1 1/4 hours from start to finish. This cinnamon roll recipe has been around so long, and has been modified so much that I have made it my own.
Photo courtesy of Munchkin Zeke
Besides using quick-rise yeast, I also hurried the rising time along by letting the rolls rise in a 150 degree oven for 15 minutes.
Beautiful and golden brown right out of the oven. I like to frost them while they’re still warm…
Mmmm, just like this:) I left a couple of rows unfrosted at my husband’s request. What’s up with that?!? 🙂
I add almond extract to the frosting which gives them an extra dose of indulgence. These cinnamon rolls would be perfect for Easter morning. Actually, they would turn any ordinary morning into something special.
|1 can evaporated milk, 12-oz size (you may use nonfat) 1-1/2 cup water warm 1-1/2 tablespoon quick-rise active dry yeast 1/2 cup vegetable oil 3/4 cup sugar (or honey) 1 egg (or 1 egg white) 1 teaspoon salt 1-1/2 teaspoon baking powder 8 cups unbleached, all-purpose flour (you may use half whole wheat flour) 1/4-1/2 cup butter, melted|
1 tablespoon cinnamon(I don’t really measure. I just sprinkle to my heart’s content. I do the same thing for the brown sugar:))
4 tablespoons brown sugar
2 cups powdered sugar
|2 teaspoons almond extract (optional)|
|1. Warm the milk and add warm water. 2. Dissolve the yeast in the liquid mixture. 3. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. 4. Knead the dough for 10 minutes and let it relax for 15 minutes. 5. Take the dough and roll it out with a rolling pin to 1/4 to 1/2 inch thickness. 6. Brush the surface with melted butter and sprinkle with cinnamon and brown sugar. 7. Roll up the dough like a jelly roll and cut into 1″ slices with a serrated knife.|
8. Put them on nonstick cooking-sprayed(or parchment lined) cookie sheets(I use my stoneware, no spraying or parchment needed) and allow them to rise until they are double in bulk(For a faster rise, place in oven set at 150 degrees for 15 minutes, then bake).
9. Bake at 350 degrees for 20 minutes or until lightly brown. 10. Mix powdered sugar, almond extract and milk till smooth. Frost cinnamon rolls. (Add more or less powdered sugar and /or milk depending on how thick/thin you want the consistency of the frosting.) Makes 20 substantial cinnamon rolls:) ENJOY!