Cinnamon Rolls

It is the start of a new year. A time to start over and do things a little better. Time to put away all the Christmas candy and treats and reach for the carrots and celery. I should totally be posting a healthy recipe. Like salad, or a lowfat dip. Or something. But I am not. My little brother is visiting from North Carolina, and he requested homemade cinnamon rolls. He doesn’t make it out here very often, so I’m happy to fill his requests when he is here. It’s been ages since I’ve made cinnamon rolls, so everyone was thrilled that they were on the menu!

I have to admit, there’s nothing quite as enticing as a warm cinnamon roll. Oh man they were good. Hope you enjoy. Or just drool while you sit there eating your veggies. 😉
We like these best served warm with a glass of cold milk. Oh so yummy!
I am including two options for the cinnamon roll frosting. You can either use almond extract or maple flavoring. I don’t know that I could pick a favorite between the two. I love almond extract, so I love the cinnamon rolls with it. But the maple adds a rich, almost caramel flavor. Both are better than vanilla, so try one of them if you can. The frosting flavor is what sets these cinnamon rolls apart. Trust me.

*1 1/2 Tbsp SAF instant yeast
1/2 cup warm water
1 1/2 cups milk, warmed
2 eggs
1/2 cup sugar
1/2 cup oil
2 tsp salt
1 tsp vanilla
dash of nutmeg (optional)
5-6 cups flour

Filling:
1/2 cup melted butter
1 cup sugar + 2 Tbsp cinnamon
Nuts or raisins if desired

 

Frosting
2 Tbsp butter, melted
pinch of salt
2-3 cups powdered sugar
2-3 Tbsp milk
1 tsp maple flavoring, or 1/2 tsp almond extract

Mix all ingredients with half of the flour till smooth. Add enough remaining flour to make a dough that is soft and slightly sticky. (It should be sticky, but not stick to your finger.) Knead for about 3-5 minutes in the Bosch. If you are kneading by hand, it will take much longer. On a lightly oiled countertop, roll dough out into a rectangle. Spread the butter over the dough, and sprinkle with cinnamon sugar mixture.  If you want, you can add nuts or raisins at this point.
Roll the dough up lengthwise, and pinch the seam together to seal. Cut into slices using a piece of dental floss. Just wrap the floss under the dough, cross it over the top, and pull. Place rolls on a greased jelly roll pan or cookie sheet and let rise till doubled, about 45-60 minutes. Bake at 350° for about 20-25 minutes or till lightly browned. Whisk all frosting ingredients together till smooth. Frost cinnamon rolls while they are still warm.

Notes:
*I use instant yeast for all my breads because you don’t have to dissolve it in water, you can just add it with the other ingredients. You also eliminate the first rising, where you let the dough rise in the bowl. If you are using regular yeast, you will have to dissolve it in water and let the dough rise for about 45 minutes before you form the rolls.