Cinnamon Rolls

Serves 1
facebook.com

Directions

  1. 1Start by bringing a pot to medium heat and adding three-fourths of a stick of butter to melt.
  2. 2Once the butter is melted, add one cup of cold milk and one-third of a cup of sugar, then stir lightly.
  3. 3Turn off the stove and move the pot aside to cool the mixture to about 100°F (38°C).
  4. 4Add one package of active dry yeast and stir lightly.
  5. 5Cover the pot and let it sit for about 5 minutes until the yeast becomes bubbly.
  6. 6Add two beaten eggs and one-third of a teaspoon of salt to the yeast mixture.
  7. 7Add half a tablespoon of honey and give it a light stir.
  8. 8Add three cups of flour, one cup at a time, stirring each time until the flour is just wet.
  9. 9Place the dough in a warm place (like an oven preheated for 30 seconds then turned off) and let it rise for 1 hour until it doubles in size.
  10. 10While the dough is rising, prepare the sugar mixture by combining one cup of brown sugar and two tablespoons of cinnamon in a bowl.
  11. 11Once the dough has doubled in size, dump it onto a well-floured counter.
  12. 12Dust your hands with a little flour and gently push the dough down.
  13. 13Spread the dough with your hands into a large rectangle, approximately 10 by 14 inches.
  14. 14Rub about half a stick of room temperature butter evenly over the dough.
  15. 15Spread the brown sugar and cinnamon mixture evenly over the buttered dough, going almost to the edges.
  16. 16Sprinkle chopped pecans over the sugar mixture.
  17. 17Starting from one end, carefully roll the dough into a log, bringing it to the end and lifting and turning as you roll.
  18. 18Gently shape the rolled dough to ensure even thickness.
  19. 19Prepare a round pan by placing parchment paper at the bottom and spraying a little pan spray to hold it in place.
  20. 20Cut the rolled dough into approximately nine even slices using thin wire, string, or floss to avoid sealing the ends.
  21. 21Place the cut cinnamon rolls into the prepared pan.
  22. 22Cover the pan and let the rolls sit for 45 minutes to rise again.
  23. 23Preheat the oven to 350°F (175°C).
  24. 24Bake the cinnamon rolls for 30-32 minutes until golden brown.
  25. 25Remove from the oven and let them cool for approximately 15 minutes.
  26. 26Prepare the glaze by combining two cups of powdered sugar, one teaspoon of vanilla, three tablespoons of melted butter, and three tablespoons of very hot water.
  27. 27Mix the glaze until smooth, adding a pinch more water if a runnier consistency is desired.
  28. 28Pour the glaze over the cooled cinnamon rolls, spreading it evenly.

Ingredients

  • 0.75 stick of butter
  • 1 cup cold milk
  • 0.33 cup sugar
  • 1 package original active dry yeast
  • 2 eggs, beaten
  • 0.33 teaspoon salt
  • 0.5 tablespoon honey
  • 3 cups flour
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • 0.5 stick room temperature butter
  • chopped pecans
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 tablespoons melted butter
  • 3 tablespoons hot water

Equipment

potstoveovenbowlparchment paperpan sprayround panthin wire (or string/floss)

Tips

  • Do not let the milk mixture be too hot or too cold, aim for about 100°F (38°C) to avoid killing the yeast.
  • When adding flour, do it one cup at a time and mix just until wet.
  • To help the dough rise, place it in a warm oven (turned on for 30 seconds then off).
  • Use a good quality, fresh-smelling cinnamon for the sugar mixture.
  • Use your hands for spreading the butter and dough to have better control.
  • For cutting the rolls, use string, floss, or thin wire instead of a knife to prevent sealing the ends of the rolls.