What better way to spend a lazy Sunday than to bake fresh Cinnamon Roll, perfect for a crisp December morning. Here’s a look at a simple recipe I found on one of my favourite blogs, Style Me Pretty Living. Best part is the delicious smell that remained throughout our home for the rest of the day!
Homemade Cinnamon Rolls
1 Hour/s 30 Minute/s
- FOR THE ROLLS:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 pkgs. Active Dry Yeast (0.25 oz.Packets)
- 8 cups (plus 1 cup extra, reserved) All-purpose Flour
- 1 heaping tsp. Baking Powder
- 1 tsp. (scant) Baking Soda
- 1 heaping Tbsp. Salt
- Softened Butter (lots!)
- 2 cups Sugar
- Ground Cinnamon
- FOR THE FROSTING:
- 1 bag Powdered Sugar
- 2 tsp. Vanilla Extract
- 1/2 cup Milk
- 1/2 cup Cream Cheese, softened
- 1/4 cup Butter, softened
- 1/8 tsp. Salt
- FOR THE ROLLS:
- Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat until it almost boils. Turn off the heat, let it cool to 120 degrees and sprinkle yeast. Let it sit on the mixture for 1 minute before stiring.
- Add the flour and stir until just combined. Cover with a clean towel and set aside in a warm spot (sunny windowsill!?) for an hour.
- Remove the towel and add the baking powder, baking soda, salt and remaining cup of flour and stir until combined.
- Preheat the oven to 375°F.
- To make the rolls, remove half the dough from your bowl and roll it out into a large rectangle on a lightly floured surface (it should be 10″ x 30″ and quite thin).
- For the filling, evenly spread 3/4-1 cup softened butter over the dough. Generously sprinkle cinnamon and 1 cup of sugar overtop. Don’t be afraid to drizzle on more butter or more sugar! Gooey is good!
- Starting at the end farthest away from you, start rolling the rectangle tightly towards you, working slowly. If the filling starts popping out the sides it’s okay! When you’re finished, turn it so that the seam is laying on the table.
- Place the log on a cutting board and slice it into 1/2″ wide slices. You should get about 20-25 rolls.
- Coat a disposable foil pan in softened butter. Place the rolls in the pan (try not to overcrowd!)
- Repeat with the other half of the dough.
- Cover the pans with clean towels and let sit for 20 minutes.
- Remove the towel and bake in oven for 15-18 minutes. You don’t want them to brown too much.
- FOR THE FROSTING
- Meanwhile, make the icing in a large bowl. Whisk together the powdered sugar, milk, butter and salt. Splash in the vanilla extract.
- Whisk until very smooth. Taste and add more ingredients as you’d like. It should be slightly thick, but still pourable.
- Once the rolls have been removed from the oven, immediately drizzle the icing on top. They will absorb all that goodness.