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Easiest Ever Cinnamon Rolls

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Easiest Ever Cinnamon Rolls Recipe

Cinnamon rolls are the perfect combination of a soft, fluffy dough with a swirl of sweet, spiced filling that is irresistible. Whether you’re looking to indulge in a cozy weekend breakfast or create a delicious dessert for a gathering, these easiest-ever cinnamon rolls are a game changer. They come together quickly and require minimal effort, making them perfect for beginners and seasoned bakers alike. Plus, the addition of a sweet confectioner’s sugar glaze makes them extra special.

In this recipe, the dough is made with simple ingredients like yeast, sugar, and self-rising flour, while the filling uses butter, cinnamon, and a sprinkle of pecans (optional). The cinnamon rolls are then topped with a smooth and glossy glaze that ties everything together in one perfect bite.

Ingredients for Easiest Ever Cinnamon Rolls

For the Cinnamon Rolls:

  • 1 package (or 2 1/2 teaspoons) active dry yeast
  • 1 cup warm water
  • 1/4 cup powdered milk or buttermilk
  • 1 1/2 cups sugar, divided
  • 1/4 cup cooking oil
  • 1 large egg
  • 4 cups self-rising flour
  • 1/2 – 1 stick butter, room temperature
  • 3 teaspoons ground cinnamon
  • 3/4 cup finely chopped pecans (optional)

For the Confectioner’s Sugar Glaze:

  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3-4 teaspoons warm water

How to Make Easiest Ever Cinnamon Rolls

Step 1: Prepare the Yeast Mixture

  1. Dissolve the Yeast: Begin by dissolving the yeast in 1 cup of warm water. Allow the mixture to sit for about 5 minutes until the yeast is fully dissolved. Stir gently to ensure the yeast is fully activated and bubbling. This step helps ensure your cinnamon rolls will rise properly.

Step 2: Combine Wet Ingredients

  1. Add Wet Ingredients: In a large mixing bowl, add the yeast mixture, powdered milk (or buttermilk), 1/2 cup of sugar, oil, and the egg. Stir well to combine all the ingredients, creating a smooth liquid base for the dough.

Step 3: Add Flour

  1. Incorporate the Flour: Slowly add 1 1/2 cups of self-rising flour to the wet ingredients. Stir to incorporate. Gradually add 2 to 2 1/2 more cups of flour, mixing until the dough reaches a good working consistency—smooth, but not too sticky. You may need to adjust the flour depending on the humidity and temperature of your kitchen.
  2. Rest the Dough: Cover the bowl with a clean cloth or plastic wrap and let the dough rest for about 5 minutes. This helps to activate the gluten and makes the dough easier to work with.

Step 4: Knead the Dough

  1. Knead the Dough: Lightly flour your work surface, then turn the dough out onto it. Knead the dough for about 5 minutes, until it is smooth and elastic. You should be able to stretch it slightly without tearing. If the dough is too sticky, add a little more flour, but be careful not to overdo it.

Step 5: Let the Dough Rise

  1. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and set it in a warm place to rise. Allow the dough to double in size, which typically takes about 1 hour. A warm oven (turned off) or a sunny window is an ideal spot for this step.

Step 6: Roll Out the Dough

  1. Roll the Dough: Once the dough has risen, turn it out onto a floured surface again and gently knead it for a few seconds. Then, roll the dough into a large rectangle (about 18×12 inches) using a rolling pin.

Step 7: Add the Cinnamon Filling

  1. Spread Butter: Generously spread softened butter (about 1/2 to 1 stick) over the entire surface of the dough. Ensure that it covers every corner so the cinnamon-sugar filling sticks evenly.
  2. Sprinkle Cinnamon and Sugar: In a small bowl, mix the remaining 1 cup of sugar with the ground cinnamon. Evenly sprinkle the cinnamon-sugar mixture over the butter-covered dough.
  3. Add Pecans (Optional): If you like a bit of crunch in your cinnamon rolls, sprinkle the finely chopped pecans over the cinnamon-sugar mixture. The nuts add a rich, nutty flavor that pairs beautifully with the sweetness of the rolls.
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Step 8: Roll the Dough into a Log

  1. Roll the Dough: Starting from the widest side of the rectangle, carefully roll the dough up tightly and evenly, making sure it stays together as you go. The tighter the roll, the better the spiral of cinnamon in each roll.

Step 9: Slice and Prepare for Baking

  1. Cut into Rolls: Using kitchen twine or a sharp knife, slice the dough into 1-inch rolls. This will give you approximately 12-15 rolls, depending on the size of your dough.
  2. Arrange in a Baking Dish: Grease a baking dish or a cookie sheet, and place the cinnamon rolls inside. Make sure they are close together but not touching. Cover the dish with a clean towel or plastic wrap and set the rolls in a warm place to rise again for about 30 minutes, or until they have doubled in size.

Step 10: Bake the Cinnamon Rolls

  1. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-30 minutes, or until they are golden brown on top. Keep an eye on them to avoid overbaking.
  2. Cool: Once baked, remove the rolls from the oven and allow them to cool for about 10 minutes before adding the glaze.

Step 11: Prepare the Glaze

  1. Make the Glaze: In a small mixing bowl, sift the confectioners’ sugar. Add the vanilla extract, and gradually add warm water, one teaspoon at a time, stirring until the glaze reaches a drizzling consistency. You may need to adjust the amount of water depending on how thick or thin you prefer the glaze.

Step 12: Drizzle the Glaze and Serve

  1. Glaze the Rolls: Once the cinnamon rolls have cooled slightly, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding an extra layer of sweetness and smoothness.

Tips for the Perfect Cinnamon Rolls

  • Ensure the yeast is fresh: Always check the expiration date on your yeast. If the yeast does not bubble and foam after dissolving in warm water, it may be expired, and the rolls will not rise.
  • Room Temperature Butter: Make sure the butter you use for the filling is at room temperature. This ensures it spreads easily over the dough and doesn’t tear it.
  • Don’t Overknead: Kneading the dough too long can make it tough. Knead just enough to bring the dough together.
  • Don’t Overbake: Keep an eye on your cinnamon rolls while they bake. Overbaking can lead to dry rolls. They should be golden brown on top and cooked through but still soft and tender inside.
  • Warm Environment: Yeast dough rises best in a warm environment. If your kitchen is cold, consider preheating your oven to 200°F, then turning it off and letting the dough rise inside.

Frequently Asked Questions

Can I use regular milk instead of powdered milk?

Yes, you can substitute regular milk for powdered milk or buttermilk. If using regular milk, reduce the amount of water in the dough to account for the added liquid.

Can I freeze these cinnamon rolls?

Yes! To freeze cinnamon rolls, prepare them up to the point of the second rise (before baking). Freeze them on a baking sheet, then transfer them to a plastic bag once solid. When you’re ready to bake, let them rise in the fridge overnight before baking as usual.

Can I make the dough the night before?

Yes, you can prepare the dough the night before and let it rise overnight in the fridge. In the morning, simply roll it out, fill it, slice it, and bake it.

How can I make the glaze thicker or thinner?

To make the glaze thicker, add more powdered sugar. To thin it out, add a few more drops of warm water.

These easiest-ever cinnamon rolls are sure to become your go-to recipe for a quick yet indulgent breakfast treat. Whether you’re baking them for a family breakfast or a special gathering, the combination of warm, gooey cinnamon rolls topped with a sweet glaze is sure to be a hit. Enjoy!

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