Cinnamon Rolls for a Winter Day

Cinnamon rolls….ready for the oven!

It’s another snow day outside. We have had a lot of snow this winter, which is very unusual for central Oklahoma. I love having the kids home, snuggled in, and off from school. We’ve had several relaxing days off this winter, and while I’m ready for the warmth of spring, I’m trying to soak in what will probably be our last snow day of the season. Typically for snow days, I try to make something special for my family like pancakes or waffles, sometimes monkey bread. But on this particular day I decided to make my favorite recipe for homemade cinnamon rolls. I was on my way home from the store yesterday when my eldest son called me from home and asked if I would bring home some store bought rolls. He was hoping school would be cancelled, of course! It was late and I had already left, but knew I had all of the ingredients at home, so I thought why not?

Not so surprisingly school was cancelled so I woke up early to make good on my promise! These rolls are super easy especially since you can make them ahead of time.

Ingredients

Rolls:

1 cup warm milk
1/2 Tbsp active dry yeast
4 Tbsp granulated sugar, divided
3 cups plus 2 to 4 Tbsp all-purpose flour
1 large egg
2 Tbsp unsalted butter melted, divided (best to melt 1 Tbsp at a time)
1/2 tsp salt

Filling:

7 Tbsp unsalted butter, divided (6 Tbsp for filling, 1 Tbsp to brush tops

1/4 cup white granulated sugar

1/4 cup brown sugar

2 Tbsp ground cinnamon

Icing:

1 stick of unsalted butter

1 tsp of vanilla extract

1 cup powdered sugar

2-4 Tbsp milk to desired consistency

(You can also mix in 4 ounces of softened cream cheese into the icing if desired.)

Cinnamon Rolls:

1. In the bowl of an electric stand mixer add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with a clean towel and let rise at room temperature for 35-45 min (or in a 100˚ oven for 25 min).

2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes. Knead/mix for 10 min. Cover with the clean towel and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.

4. Dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour and roll into even 17″x10″ rectangle. Spread 6 Tbsp softened butter over the dough.

5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle evenly over buttered dough. Roll the dough up tightly starting with one of the longer sides. Slice into 12 equal sized cinnamon rolls with a serrated knife (you can also use unflavored dental floss to slice them!).

6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate. They can stay in the refrigerator for up to 18 hours. Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min).

7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with glaze.

Icing:

1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese (optional) and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy. Add 2-4 Tbsp of milk until desired consistency is reached.

Hope you enjoy!