Last week in honor of Mother’s Day I was going to write about a super easy dessert to keep all the mama’s out of the kitchen. Then Missouri ended up getting a bunch of storms and we ended up getting 3 inches of rain over the weekend. And anytime it rains I have to be baking. So instead of a super easy dessert I decided to spend most of the day in/out of the kitchen making cinnamon rolls. In the end I should have just made the cookies, find out why 🙂
These cinnamon rolls are not hard but they are time consuming. I’ll break down how I make them so it doesn’t seem as overwhelming. Do you have trouble using yeast? Omg this took me years to master. I’ll share my secret to making sure your yeast “poofs” every time. This works on ALL recipes not just for cinnamon rolls. You can thank me later 🙂
Let’s get starting making yummy cinnamon rolls
The secret to making your cinnamon rolls poof is to get the temperature of the milk correct. Too cold or hot it won’t work! The easiest way I have found to make it fool proof is to microwave the milk. I put 1 cup of milk in a glass measuring cup and heat it up for one minute. Then I add the packet of yeast. Whisk and once it bubbles a little I add the sugar and whisk some more.
Note to self, next time stop whisking while I take the picture 🙂 Put this aside while you mix the rest of the ingredients. It is much easier to use a mixer. Mix the butter, eggs, salt and flour. Once this has been mixed add your milk/yeast mixture, slowly.
The dough will become very sticky. This is how you know it is ready. Dump it out on a floured surface. I use about 1/4 cup of flour. This is where the workout begins. Knead the dough for 5 minutes.
After you have done that you can grease a clean bowl. Instead of butter I use cooking spray and just spray the inside of the bowl. Lay the dough in the bowl and cover with a towel. Make sure to put the bowl in a warm spot so the dough can rise. This part takes the longest and every time I start to wonder if I did something wrong. It takes 1 1/2 hours in my house for this part.
Should have take a picture of the next part, but I forgot. Once the dough has risen roll it out on the floured surface again. You will spread melted butter over the surface and then add the cinnamon/brown sugar mixture. Roll the cinnamon rolls up. Then make eleven cuts for 12 cinnamon rolls. I practice once before I actually cut to make sure I have spaced them evenly and correctly. Let them rise AGAIN for 15 minutes.
I don’t know about you but yeast has to be one of the most high maintenance things when it comes to cooking.
Bake at 400 for 20 minutes then perfection 🙂
You will notice a couple of the cinnamon rolls have extra cinnamon mixture. When I cut them the cinnamon mixture always leaks out. I take that and spread on top of some of the cinnamon rolls. Urban doesn’t like cinnamon that much so I only do it to a couple of them. At this point you can pour your icing over the top. If these are for later I would wait and heat the rolls up and then put the icing on right before serving.
Yum! And finally why should I have just made the cookies? My mom showed up Sunday afternoon wanting to know what cookies I had made. Anybody that comes to my house knows 9 out of 10 times I will have cookies! As I am typing this I feel like my Grandma 🙂 She always had cookies at her house. Sadly there was no cookies and there wasn’t any cinnamon rolls either. By Sunday afternoon they were gone!
Being the good sports my parents are, they said they would try back another day, ha.
If you try this recipe let me know how it works out.
Do you have any special secrets when you work with yeast?