Thursday, February 17, 2011

Weekend Cinnamon Rolls

I've always wanted to make cinnamon rolls from scratch, but all the recipes I usually come across you have to make them the night before. And let's face it...I'm a huge procrastinator and I never think that far ahead unless it's special occassion or a holiday. :) A couple weekends ago, I woke up and decided I really needed to make some. SO, I scoured the internet for a recipe that you make and eat all in the same day. They're called Ninety Minute Cinnamon Rolls...which is why I renamed them Weekend Cinnamon Rolls. Because who's got 90 minutes to prepare breakfast on a weekday morning? Definitely not this girl.

3/4 c. milk
1/4 c. margarine, softened
3 1/4 c. all purpose flour
1 (.25 ounce) package instant yeast
1/4 white sugar
1/2 tsp salt
1/4 c. water
1 egg
1 c. brown sugar, packed
1 tbsp ground cinnamon
1/2 c. margarine, softened
1/2 c. raisins (optional)    

1. Heat milk in a saucepan until it bubbles, then remove from heat. Mix in 1/4 c. margarine; stir until melted. Let cool until luke warm.

2. In a large mixing bowl, combine 2 1/4 c. flour, yeast sugar; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 c. at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Disregard the 1970's mixer. :) 
I let a friend of mine borrow our good one so I had to resort to using this old thing.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and 1/2 c. softened margarine.

4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired (and I did not!). Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a lightly greased casserole dish. Cover and let rise until doubled, about 30 minutes. (I somehow overlooked this step and mine still turned out good) Preheat oven to 375.

5. Bake for 20 minutes, or until browned.

6. While they are baking, make your icing (if desired). You'll need 1 stick butter, vanilla, 1 box powdered sugar, and milk. This makes a huge amount so I pretty much cut the recipe in half (and still had tons left over!)  Add softened butter, a few drops of vanilla and half a box of powdered sugar. Mix well. Add milk and rest of sugar until icing is correct consistency for pouring over cinnamon rolls. If not pourable, add a little bit more milk. If too thin, add a few tablespoons of sugar, stirring until thick enough.

7. Drizzle icing over warm cinnamon rolls and ENJOY!!


A fly on the wall said...

I love your blog!! I've just been looking through it, and it is so cute! Thanks for the sweet comment on mine-I love finding new blogs to follow! :)

quite contrary said...

w.o.w. sorry I missed this! looks amazing! I am so impressed!

marylanierd said... time you make these just invite a friend over, would ya! I'll bring the bananas! ;)