I don’t know about you, but this whole quarantine thing has me craving all the sugar. Am I the only one? Seriously, I went to the store and stocked up on treats and chocolate and cannot stop eating them. Maybe it’s having 5 kids home all day or the stress of everything going on in the world, but honestly if I am going to stress eat it might as well be something delicious like these cinnamon rolls!
Cinnamon rolls are one of my all time favorite treats. This is the recipe my mom would always make growing up. They are so soft and delicious and sure to satisfy any sweet tooth!
I always start by proofing my yeast. To do this, combine the water, yeast, and sugar in a mixing bowl and let it sit for about 10 minutes until the yeast is active. Mix in the remaining ingredients; adding the flour 1/2 cup at a time until the dough starts pulling away from the side of the bowl and is no longer sticky. Continue kneading for 5-10 minutes.
Let the dough rise in a warm place until double in size; about 1-1/2 hours. Roll the dough into a large rectangle and spread butter over the entire dough. Spread the brown sugar and cinnamon on top of the butter. Use your fingers to spread the sugar and cinnamon mixture over the entire surface of the dough.
Roll the dough lengthwise and cut it in about 1 1/2 inch thick slices. Place each slice on a greased pan about a half inch apart. Cover and let rise about 45 minutes or until doubled in size.
Bake at 350 degrees F for 15-20 minutes, or until golden brown. Let cool slightly then frost while still warm. Enjoy warm!
Cinnamon Rolls
Ingredients
- 2 cups warm water
- 1 1/2 Tbsp yeast
- 1/2 cup sugar
- 2 tsp salt
- 1/2 cup oil
- 6-7 cups flour
- 4 Tbsp butter softened
- 1 1/2 cups brown sugar
- 3 Tbsp cinnamon
Icing
- 8 Tbsp butter melted
- 4 cups powdered sugar
- 8 Tbsp water
Instructions
- Combine water, yeast, and sugar in a large mixing bowl of a stand mixer. Let sit for approximately 10 minutes until yeast bubbles.
- Add the remaining ingredients; adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and is no longer sticky. Knead for 5-10 minutes.
- Cover the dough and let rise about 1-1/2 hours or until it doubles in size.
- Remove the dough from the bowl and roll into a long rectangle; about 8 inches x 24 inches. Spread butter over the dough. Make sure the dough is softened enough to spread smoothly. In a small bowl mix together the brown sugar and cinnamon. Sprinkle the brown sugar and cinnamon mixture over the butter. Use clean hands to fully spread and incorporate the sugar and cinnamon around the dough.
- Roll the dough up lengthwise and cut in 1 1/2 inch slices.
- Place slices on a greased pan about 1/2 inch apart. Cover and let rise about 45 minutes until doubled.
- Bake at 350 degrees F for 15-20 minutes, or until golden brown.
- While the rolls are cooling, make the icing by placing the butter in a large, microwave safe bowl. Microwave for about 1 minute or until melted. Add the powdered sugar and mix together until incorporated, but lumpy. Add water, 1 Tbsp at a time, until it forms a glaze.
- Spread glaze on warm rolls and enjoy!
