Cinnamon rolls and apple fritters are my favorite doughnuts on Sunday morning. I've been wanting to make some homemade from scratch cinnamon rolls for a while. My hubby wasn't feeling well Sunday morning and slept later than usual. My girls woke up hungry and wanted Daddy to go get some doughnuts. So I thought this would be a great chance to test out my yeast dough skills once again. It was much easier than waking up my sleeping cranky bear of a husband to watch our kids, taking a shower, and going to the doughnut shop myself.
This is a recipe I got from Paula Deen on Food Network. I remember watching her make them outside for her Riverside Party. If she can make them outside, I should definitely be able to tackle these inside my own kitchen. I used Rapid Rise yeast so they would be edible much faster. My kids kept asking me, "Are they ready yet Mommy? How much longer? I'm hungry." Can you imagine if I used the normal yeast that takes over 2 hours total rise time?
My family definitely enjoyed them. We all ate 2 each, and my 7 year old ate 3! Then my kids fought over who would eat the last 2 later in the day. I hope you enjoy these as much as we did. I will be making these again for Christmas morning, if not sooner!
1/4 ounce packet Rapid Rise yeast
1/2 C warm water
1/2 C scalded milk
1/4 C white sugar
1/3 C butter, melted
1 tsp salt
4 C all purpose flour
1/2 C butter, softened
3/4 C white sugar
2 T cinnamon
1 1/2 C powdered sugar
1 tsp vanilla
3-4 T milk
Preheat oven to 170 degrees.
In a small bowl, dissolve yeast in warm water and set aside. In a large stand mixer bowl with a dough hook attachment, mix together scaled milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Add in remaining flour and mix for 5-7 minutes to knead dough until smooth and elastic. Form dough into ball and place in glass bowl sprayed with non-stick cooking spray. Cover with towel and put in oven. Turn off oven as you just want for it to stay warm to help the dough rise faster. Let rise in oven until doubled in size, about 30 minutes.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side roll up dough and pinch edge together to seal. I'm working quickly as my hungry kids watch and drool while very patiently waiting.
Cut into 12 to 15 slices. I got 13 rolls.
Turn the oven back on to 170 degrees. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices slightly close together in the pan, cover with towel, and place in oven to rise until dough is doubled, about 30 minutes.
After the rolls have risen and are all touching, remove the towel.
Increase the oven temperature to 350 degrees and bake for 15-18 minutes, or until golden brown on top.
While the cinnamon rolls are baking, you can make the icing/glaze. In a bowl, mix together the powdered sugar, vanilla, and 3 T of milk. Add more milk as needed until the glaze reaches desired consistency. Spread over warm cinnamon rolls and serve. I always serve some of the icing on the side since some of us really like it on thick. Enjoy!
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