Homemade Cinnamon Rolls

[Nat Quinn]

 

 

Homemade Cinnamon Rolls

 

For best results, use an instant-read thermometer for the milk and have all your other ingredients at room temperature. And be sure to aerate your flour before measuring. – Jenny Jones

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Makes: 8

Ingredients:

• Dough:

• 1 1/2 cups all purpose flour

• 1/4 cup sugar

• 1 packet (2 tsp/7 gms/1/4 oz) yeast – instant or active dry yeast

• 1/2 teaspoon salt

• 1/2 cup milk (low fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)

• 3 Tablespoons vegetable oil (I use avocado oil)

• 1 egg

• about 1/4 cup additional flour

• Filling:

• 2 Tablespoons softened butter or trans-fat free margarine

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

• Frosting:

• 1 cup powdered sugar

• 1/4 teaspoon vanilla

• about 2 Tablespoons milk

Instructions:

1. Combine dry ingredients in a bowl.

2. Stir in milk followed by oil & egg. Beat on high for 3 minutes.

3. Add additional flour until dough forms a mass.

4. On a floured surface, knead 150 turns (about 4-5 minutes).

5. Cover with plastic or a bowl & let rest 10 minutes.

6. Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.

7. On a floured surface, roll dough into 12” x 9”.

8. Spread with butter/margarine followed by brown sugar mixture.

9. Roll up the dough (not too tightly) starting at the 9” end.

10. Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.

11. Cover with plastic & rise in a warm spot until doubled, 1 – 1 1/2 hours.

12. Bake in preheated oven at 350° F for about 15 minutes.

13. Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.

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