Recipe adapted from Paula Deen, filling adapted from Brown Eyed Baker.
For as long as I can remember, I have always loved cinnamon rolls, but until starting this blog I had never thought to make them myself. I’m sure I probably thought they were too much work and it would just be easier to buy them. In fact, until I finished making them I still thought they were too much work! I considered this to be my first true baking challenge, but I’m glad to say I conquered this challenge pretty easily.
We are having 6 out of town guests stay with us over Labor Day weekend, and even more for an annual weekend get together in November, and I really want to make my guests homemade cinnamon rolls for breakfast. This past weekend my mother-in-law came to stay with us so I figured I could practice on her (I think she’s glad I did)! I have never worked with yeast before and never made any kind of bread other than banana bread, so I was very nervous. This recipe turned out to be pretty easy, although definitely time consuming. When I saw the filling recipe from Brown Eyed Baker I knew I needed to try it, and it doesn’t disappoint. I backed off a little on the cloves because I didn’t want them to be too overpowering. The maple syrup is what gives it the extra “wow” factor. I followed Paula’s dough recipe exactly (except for measuring out a 9 x 15 inch square, I just rolled the dough out until it looked like a big thin rectangle), but did make a few changes to the icing. I think these turned out fabulously and can’t wait to make them again. My mother-in-law and Derek also agreed. If you have ever been scared to make your own, I beg you to get over your fear and give it a try. You will NOT be sorry! Enjoy!
Cinnamon Rolls
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Dough:
1/4 ounce instant yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup granulated sugar
1/3 cup melted butter
1 tsp salt
1 egg
3 1/2 cups flour
Filling:
2 Tbsp melted butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 Tbsp cinnamon
1/2 tsp salt
Pinch of ground cloves
2 Tbsp maple syrup
Glaze:
4 Tbsp melted butter
1 tsp vanilla
1 1/2 cups powdered sugar
8 tsp milk
In a small bowl dissolve yeast in warm water and set aside. Mix together milk, sugar, butter, salt, and egg. Add in 2 cups of the flour and mix together until smooth. Add yeast and water mixture, then add in remaining flour. Place dough on floured surface and knead for approximately 5 minutes. Place in greased bowl, cover and let rise for 60-90 minutes.
Once the dough has risen, again place it on a floured surface and roll out with a floured rolling pin. It should be in the shape of a large rectangle. Brush on the melted butter. Mix together remaining filling ingredients and sprinkle over dough, leaving a border around the edges. Using a fork gently press filling into dough. Beginning on the long side of the rectangle, begin rolling the dough into a tight cylinder. Use a sharp, serrated knife to slice into approximately 12 slices. Place slices in a greased 9 x 13 inch baking pan, cover, and refrigerate overnight.
Preheat oven to 350 degrees. Remove and uncover cinnamon rolls 15 minutes prior to placing in the oven. Bake for 30 minutes or until lightly browned.
Meanwhile, mix together melted butter and vanilla. Add 1 cup of powdered sugar, then 2-3 tsp of milk. Add the remaining powdered sugar (mixture will get thick), then the remaining milk. Glaze will still be a little thick. Spoon over cinnamon rolls right after removing from oven (glaze will melt down). If you want a thicker glaze for the rolls let them cool before frosting.
