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