Cinnamon Rolls

cinnamon rolls

cinnamon rollsss

cinnamon rollssss

Let’s Get Cooking!

You will need:

2 Packages of Instant Rapid Rise Yeast

1 teaspoon of Sugar for the Yeast

1/2 cup of Warm Water for the Yeast

1/2 stick of Butter

Pinch of Salt

1 cup of Milk

1/2 cup of Sugar for Bread

3-4 cups of All-Purpose Flour

1/2 cup of Brown Sugar

1 heaping tablespoon of Ground Cinnamon


In a bowl, place yeast, 1 tsp of sugar, and warm water. Let set for about 10 minutes until yeast foams. In the mean time, heat a pot with milk, sugar, salt and butter until melted and warm. Pour yeast and milk mixture into a kitchen aid mixing bowl and use a dough hook. (Now you can do this by hand too). Turn the kitchen aid mixer on a low to medium speed and start adding the flour 1/2 cup at a time. When the dough becomes stretchy and forms a ball, then it is ready. Dump the dough out onto a floured surface and knead 3-4 times. Rub the outside of the dough with a little olive oil, place into a casserole dish and cover with a warm kitchen towel. Let set and rise in a warm area for 1 hour.

Next, punch dough down after it has risen and roll out into a 1/8 inch thick rectangle (this doesn’t have to be perfect). Once rolled out, mix the brown sugar and cinnamon together and rub it all over the inside of the dough. Once coated with the brown sugar and cinnamon, roll the dough into a long roll. Slice the dough into rolls using a bread knife or twine very carefully. Place rolls into a greased casserole dish and let rise for about 30 minutes more. Then bake the cinnamon rolls at 350F for about 20 minutes until golden brown. Top with glaze and serve.



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