Working with yeast can be a total drain especially for first timers….and yeah, cinnamon rolls are made with yeast. But not to worry, unlike other recipes with cinnamon, this recipe is so easy and perfect especially for yeast beginners because the cinnamon rolls only require a single rise – just 1!
This easy cinnamon rolls recipe produces the fluffiest, softest, most delicious and amazingly satisfying cinnamon rolls you’ll ever have. Trust me, once you try out this recipe – you’re stuck for good! This recipe is so easy and relatively quick as opposed to overnight cinnamon rolls that require several hours to rise, plus the need for a second rise after shaping the dough. With this recipe, you don’t have to go through all that stress.
Here’s the trick…..let the dough rise in your oven. Simply heat the oven to about 150°F then turn it off. Place the rolls inside the oven, covered. Leave the oven door a little bit open for about a half hour, then shut it closed. There you go!
To make ahead, follow steps 1 through 4 below. Then cover with plastic wrap and place in refrigerator overnight. The next morning, remove from refrigerator and place in a warm environment to rise for an hour at least. Then proceed with step 6. Baked rolls can also be frozen for up to 2 – 3 months. Just thaw overnight and warm before serving.
Total time: 2 hours 5 mins (Prep time: 1hour 40mins, Cook time: 25mins) Serves: 11
Ingredients For Delicious And Fluffy Cinnamon Rolls Made With Little Effort
- All-purpose flour – 345g
- Granulated sugar – 50g
- Instant yeast – 21/4 teaspoons
- Salt – 1 teaspoon
- Whole milk – 120ml
- Water – 60ml
- Unsalted butter – 3 tablespoons
- Egg (large) – 1
- Unsalted butter (softened to room temperature) – 3 tablespoons
- Ground cinnamon – 1 tablespoon
- Granulated sugar/brown sugar – 50g
- Confectioners’ sugar – 120g
- Pure vanilla extract – 1/2 teaspoon
- Strong coffee or milk – 2-3 tablespoons
How To Make Delicious And Fluffy Cinnamon Rolls Made With Little Effort
- To make the dough: in a large bowl, whisk together the salt, sugar, flour and yeast then set aside.
- In a heatproof bowl, combine the milk, butter and water. Heat the mixture in a microwave until the butter is melted and the mixture is warm to touch (you can equally use stove for this). Pour into the dry ingredients and add egg. Stir till it forms a soft dough or use a mixer.
- Using floured hands, knead the dough on a lightly floured surface for about 3 minutes. Place dough in a lightly greased bowl and cover lightly. Leave to rest for about 10 minutes.
- To fill the rolls: roll out the dough in a 14×8 inch rectangle and spread the softened butter on top. Mix the cinnamon and sugar together and sprinkle the mixture all over the dough. Roll up the dough tightly, then cut into 10 – 12 even rolls. Arrange in a lightly greased 9 inch round cake pan or pie dish.
- To rise: cover the rolls tightly with aluminium foil or plastic wrap and allow to rise in a warm draft-free space for about 1 – 11/2 hours. See recipe description above for a trick to this.
- To bake: once the rolls have doubled in size, turn on the oven and preheat to 375°F. Bake rolls for 25 – 28 minutes until they are lightly browned. If you notice the top browning too quickly, cover loosely with aluminium foil and continue baking.
- To make the icing: whisk together the vanilla extract, confectioners’ sugar and coffee/milk. Drizzle or spread over warm rolls. Enjoy!
- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or 5 days in the refrigerator.
- Calories – 246kcal
- Carbohydrates – 39.7g
- Protein – 5.2g
- Fat – 7.4g
- Sugar – 16.9g
- cholesterol – 36mg
- Sodium – 263mg
Recipe Source: Sally’sbakingaddiction