Cinnamon rolls
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!
Ingredients
- 2 ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp instant yeast (1 packet) anyone works (one pack is equal to 2 1/4 tsp)
- ½ cup whole milk
- 1/4 cup water
- 3 tbsp unsalted butter
- 1 large egg
Filling
- 3 tbsp unsalted butter extra soft
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar or brown sugar
Icing:
- 1 cup powdered sugar sifted
- 1/2 tsp pure vanilla extracts
- 1-3 tbsp heavy cream or milk
Instructions
- Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
- Combine the milk, water, and butter together. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough.
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
- Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly at about 15 minutes, loosely cover the rolls with aluminum foil and continue baking. (do not worry browning is normal and taking them out to put on foil won't hurt them)
- Whisk the confectioners’ sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls.Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator
Notes
- Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying.
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time let it rest for 1-4 hours.
- Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.