2020 has brought and taught the world many things. 2 of them is how to make bread and cinnamon rolls. All of a sudden the whole world is baking which is not bad at all. Not only can’t we find TP, we couldn’t find flour and yeast too. Oh the mess that it was and that’s not even the most important aspect of 2020. This year is literally something future generations will talk about for many years and hopefully learn from as well.
I have made all sorts of cinnamon rolls before 2020, many times. I’ve used The Pioneer Woman’s recipe but then I learned an easier way to make the dough so I’ve Twisted it literally, then filled it with peach marmalade, then with apples, then twisted it again with blueberry jam filling, and as my 2020 contribution to the cinnamon rolls phenomenon, I filled it up with hazelnut then twisted it because 2020 is about as twisted as they come, HAH!
So anyway, this post is the basic cinnamon rolls recipe. If you are one of the few who didn’t bake it this year you still have time before 2021 hits the calendar. This is a very easy recipe but you need to be patient because the perfection of dough lies in the proofing, TWICE, plus 1 more once rolled and cut. And if you have ever been in an airport before I’m sure you’ve had Cinnabon at terminals. I used to work at San Diego International Airport years ago. Cinnabon was my afternoon treat and OMG, their frosting is unforgettable. Guess what? that’s what I have here. I’m not claiming this is the exact recipe but it’s quite close. You can make the regular glaze found in the aforementioned rolls but try this Cinnabon-like frosting today and let me know how you like it.
How-To Make Cinnamon Rolls
- 1 packet dry yeast
- 2 cups warm water
- 2 tbsp sugar
- 5 1/2 cups flour + extra
- 4 tbsp sugar
- 1/4 cup oil
- 1 tsp salt
- oil spray for the baking pan (or extra vegetable oil)
- 2 sticks butter
- generous sprinkling of sugar
- generous sprinkling of powdered cinnamon
- 1 stick butter
- 2 cups confectionery sugar
- 1 brick cream cheese
- 2 tbsp milk
- 1/4 tsp salt
- In a bowl sprinkle yeast and 2 tbsp of sugar with the lukewarm water. Let that sit for 5 minutes or until bubbly.
- In a mixing bowl combine flour, sugar, salt, and vegetable oil. Once the yeast mixture is ready, pour it onto the flour mixture. Using the hook attachment, mix the whole thing together, scrape the sides once then continue to mix until the dough stretches.
- Sprinkle flour in a flat surface. Knead the dough for 5 minutes or until it's a soft ball. Spray the mixing bowl with oil spray or lightly brush with the extra vegetable oil. Drop the ball of dough in it then cover with a clean dish towel. Let the dough rise for 2 hours or until it doubles the size.
- Punch it after 2 hours, cover then let it rise for another hour or so.
- Sprinkle flour in the counter space. Knead for a minute or two.
- Roll the dough into a wide rectangle.
- Dot the dough with 1 stick of butter. Sprinkle generously with sugar and generously with powdered cinnamon.
- Roll it tightly,
- Cut evenly.
- Lightly grease the bottom of the pan with oil spray. Place the rolls in the pan.
- Cover with clean kitchen cloth and let the whole thing rest for 15 minutes.
- Stick it in the preheated oven, 355°, to bake for 20-25 minutes.
- Let it cool down for 5 minutes.
- Make the frosting while letting the cinnamon rolls cool. Beat together the butter, confectionery sugar, cream cheese, salt, and milk.
- Spread the frosting evenly on top of the rolls with a spatula.
VOILA! Like I said, if you are part of the small percentage who hasn’t made cinnamon rolls this year, now is the right time. C’mon, why not? Might as well!
How can you say no to this??
Soft, sweet, cinnamon, and buttery with the delicious frosting! Make it on the 24th so you and your family can enjoy it after opening gifts on Christmas morning! Don’t forget to warm each roll up in the microwave for a few seconds. 👍👍