(You can freeze the baked rolls for up to 2 weeks. Provided courtesy of Katie Lee. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Serve while warm. Top with the cinnamon sugar. Add this to the yeast mixture and stir until well blended. Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. What if I told you that you could put a big pan of cinnamon rolls together in about the same amount of time it takes for your oven to heat? Adapted from "The Comfort Table" by Katie Lee © Gallery Books 2008. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes. Brush the clean border with water. If the dough is difficult to roll out, allow to come to room temperature for 20 to 30 minutes. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. 2) In the bowl of a standing mixer, add the flour, … Roll up the dough, starting with the long edge facing you, into a tight cylinder. In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Add the 2 cups of flour to the wet ingredients and knead on low speed for 5 minutes. Place the rolls in the prepared baking dish. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. Cool completely before freezing, then thaw, warm up and glaze before serving.). Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Shape into a ball. Homemade cinnamon rolls are served best warm and dripping in delicious cream cheese icing. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. If you can’t eat them all in one go, store any frosted extras in … Check the expiration date on the yeast and start over.). Gently squeeze the cylinder to seal it. Make the rolls: Butter a 9-by-13-inch baking dish. When the rolls come out of the oven, drizzle the icing over the hot rolls. 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast) For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Check the expiration date on the yeast and start over.) All rights reserved. Add the dough, turning to coat lightly with the butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Mix in the cold water and then the boiling water. For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Whisk the sugar and cinnamon in a bowl. © 2020 Discovery or its subsidiaries and affiliates. If you like more icing on your rolls, double the icing recipe. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. All rights reserved. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. Knead by hand on a lightly floured surface for 8 to 10 minutes. Use a sharp knife to cut the dough into 12 even rounds. Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes. Let's make this magic happen! Combine and knead dough 3 min, cover and rise 30 min in a warm spot Top with the cinnamon sugar. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. Attach the dough hook to the mixer. This recipe can also be made without a stand mixer. Brush a large bowl with butter. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. 1) Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes. © 2020 Discovery or its subsidiaries and affiliates. Let cool 10 minutes in the pan. Put the dough into a clean large bowl. There will be some space in between the rounds. Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. Punch down the dough and place it on a lightly floured surface. Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Brush the clean border with water. In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together … One 1 1/4-ounce package instant yeast (2 1/4 teaspoons), 4 cups all-purpose flour, plus 1/2 cup or more as needed. 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan, 1 batch Basic Sweet-Roll Dough, recipe follows, 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons), 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing, 2 3/4 cups all-purpose flour, plus more for dusting, 1/2 teaspoon freshly grated nutmeg (optional), Sign up for the Recipe of the Day Newsletter Privacy Policy. Place the rounds, cut-side down, into the prepared baking dish. With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant iced cinnamon rolls without a stand mixer, prolonged kneading, or rising time. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. This recipe is great served alongside fresh coffee for a leisurely breakfast in and is perfect for sharing with company. Check the consistency and add more flour if necessary (the dough should feel soft and moist, not sticky). Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Make the rolls: Butter a 9-by-13-inch baking dish. Sign up for the Recipe of the Day Newsletter Privacy Policy, For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Sprinkle the cinnamon-sugar mixture evenly over the dough. With the machine on low speed, slowly add in 4 cups of flour until incorporated. Whisk the sugar and cinnamon in a bowl. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Drizzle over the warm rolls. All rights reserved.