I’m pretty pumped that it’s Friday today! Mostly because it means I get 4 days off in a row. Although I don’t really think I ever get any days off considering I have a little boy who has boundless amounts of energy. His name is Jameson and he is the best thing that ever happened to us!
I don’t have your typical 9-5 job either. I nanny my niece & nephew while my sister and her husband are at work. And the best part is… I stay home and do it! It’s a pretty sweet gig but I’ll be taking a break when baby girl comes in February. It will be bittersweet but I honestly don’t think I can handle all the craziness that comes with so many toddlers running around.
I’ve been perfecting this cinnamon roll recipe over the last couple of days and I finally nailed it. These are so freaking good. I pulled them out of the oven and half the pan is already gone! Even though I didn’t want to.. I decided to share them with the little ones and some of our family that was over. My hubby said he’d eat one for dessert and then gobbled up the one I served up for my brother in law. Talk about self control. I don’t blame him though. How could you resist smelling these beauties baking away in the oven and then refusing to eat one while they are warm and swimming in a fresh sugary glaze.
We had to save some of them for tomorrow morning too. They are just as delicious the next day. Pop that bad boy in the microwave for 30 seconds or so and you got yourself a yummy treat to compliment that morning cup of joe. Get that sugar and caffeine buzz right from the get go.
These cinnamon rolls would be perfect for Christmas morning. You could easily make them the night before and just let them rise in the fridge overnight. It would be a fun thing to do as a family while your kitchen is still a disaster from making dinner. Plus they are so dang easy to make.
I mean seriously. You let your kitchen aid do most of hard work. I just put the dough hook on my mixer and let it do its thing. Then you let your dough rest in your warm oven for 15 minutes and roll it out. Spread the filling and roll that baby up.
I cut mine into 8 pieces and discard both ends. I can never get a perfect rectangle when rolling out my dough so I just cut the ends off and then cut the rest into even pieces. Pop them all in a glass baking dish and let it rise. And look at that perfect rise. That happened in just 40 minutes!
Make sure your yeast is fresh though. You won’t get a good rise if you are using old yeast. And make sure you are storing it in the fridge. It’ll last longer that way.
Baked and glazed. Perfection at its finest. It was so hard to not just start eating them right away! I mean look at them… how could anyone resist! I’m pretty sure you are going to go and start whipping up a batch right now. Or at least I hope you are.
They are easy to make and don’t take very long either! Don’t get intimidated by the length of the recipe. I promise they are easy peasy. They were ready in an hour and a half! Perfect for the weekends and holidays. I really hope you enjoy them as much as we do!
For the Dough
- 2 3/4 cups all purpose flour
- 3 tbsp. sugar
- 1 tsp. salt
- 2 1/4 tsp. instant yeast
- pinch of ground cinnamon
- 1/2 cup water
- 1/4 cup whole milk
- 2 tbsp. unsalted butter
- 1 large egg
For the Filling
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp. ground cinnamon
For the glaze
- 1 1/2 cups powdered sugar
- 1 1/2 tsp. vanilla extract
- 3-4 tbsp. whole milk
To Make the dough:
- Preheat oven to 200°
- Combine the flour, sugar, salt, yeast, and cinnamon in the bowl for your stand mixer.
- Combine the water, milk, and butter in a glass measuring cup and microwave until the butter has melted. About 1 minute.
- Pour the milk mixture into your dry ingredients.
- Add the egg into the mix.
- Using the dough hook attachment, knead until dough is slightly sticky but workable. About 4-5 minutes. Scraping the sides down when needed.
- Place in a lightly greased bowl and let rest for 15 minutes.
- While dough is resting, make the filling.
To Make the Filling:
- Combine softened butter, brown sugar, granulated sugar, and ground cinnamon in a small bowl and mix until smooth.
How to Assemble & Bake:
- Roll dough out on a lightly floured surface until you get about a 20″ x 16″ rectangle.
- Spread the filling all over the rolled out dough.
- Roll up the dough tightly, cut off the ends and discard.
- Cut the remaining rolled up dough into 2″ rounds (total of 8 portions)
- Place pieces in a 3 quart glass baking dish, leaving a little space in between each piece.
- Turn off preheated oven and place baking dish inside.
- Let rolls rise for 40 minutes.
- Once the rolls have risen take them out of the oven.
- Preheat oven to 300° and bake for 20 minutes.
To Make the Glaze:
- Combine the powdered sugar, vanilla extract, and milk in a small bowl.
- Pour over cinnamon rolls right when they come out of the oven