There are some foods that I have totally been blaming on the baby during my pregnancy. Cinnamon rolls and baked goods are one of them, even though I am pretty sure the non-pregnant me also loves cinnamon rolls. I just don't remember her very well at this stage in the game. Specifically, I have been all about a cinnamon roll that the bakery in our town sells. Here's the catch- they only sell them on Saturdays, and lately they sell out before I even get there. A few months ago I took matters into my own hands and made cinnamon rolls one morning when my mom-somnia had struck and I was up at 5:30am on a Sunday. I made these cinnamon rolls and pretty much decided I never needed to go to a bakery to satisfy my craving again. The only problem is then I had 12 amazing cinnamon rolls in the house and only two people to eat them. Such a predicament.
Sinful Cinnamon Rolls
- 2 1/4 teaspoons of active dry yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 egg
- 3 1/2 cups all-purpose flour
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 tablespoons of ground cinnamon
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 4-5 tablespoons hot water
- Dissolve the yeast in warm water and set aside.
- Scald the milk in a saucepan.
- In a large bowl, mix sugar, melted butter, salt, egg and milk. Add 2 cups of flour and mix until the mixture is smooth. Add in the dissolved yeast. Mix in the rest of the flour and knead the dough for 5 minutes.
- Cover and let the ball of kneaded dough rise in a well-greased mixing bowl. The ball of dough should double in size (takes approximately 1-2 hours).
- Mix the cinnamon and sugar together and set aside.
- When the dough is done rising, punch down the dough and roll it into a 15 x 9-inch rectangle on a floured piece of parchment paper.
- Spread melted butter all over the dough and sprinkle the cinnamon sugar all over the butter. Spread the mixture all around so all of the dough is covered.
- Beginning on the long edge, carefully roll up the dough and pinch together at the seam to seal the roll. Cut in 1 inch pieces (approximately 12-15 slices).
- Coat the bottom of a 9 x 13 baking dish with melted butter and sprinkle with sugar. Place the slices in the pan (approximately 3-4 per row). Let the rolls rise for another 45 minutes. They will look "squished together" after rising. Bake for 30 minutes at 350 degrees.
- Make your icing by mixing butter, powdered sugar and vanilla together in a standing mixer. Add hot water 1 tablespoon at a time. Add more or less water depending on how thick you like your icing. After rolls are slightly cooled, pour icing over them.
For best results, enjoy while they are still warm or microwave for 30 seconds for a gooey, melt-in-your-mouth cinnamon roll.
Original recipe from Paula Deen