Christmas Morning, 2017. It’s reasonably quiet around here. Nonna’s TV is blaring away – switching between Midnight Mass at the Vatican and Singing Nuns on Good Morning, America – but, otherwise, it’s a quiet morning.
Perfect for Cinnamon Rolls right out of the oven!
My friend, Ruth, posted this recipe several years ago, and it’s the closest thing I have ever found to replicate the cinnamon rolls I used to make at Tahoe, lo, these many years ago. It’s an easy dough to make, it rolls out in a snap, and in 2 hours time, you can have fresh rolls on your plate!
I made them last night and put them in the ‘fridge to rise overnight. They didn’t rise very much, but an hour on the counter this morning was perfect.
And they are, too!
- 2 3/4 cups flour
- 3 tbsp sugar
- 1 tsp salt
- 1 envelope active dry yeast
- 1/2 cup warm water
- 1/4 cup milk
- 2 1/2 tbsp butter
- 1 large egg
- 1/4 cup butter, room temperature
- 2 tbsp cinnamon
- 1/2 cup sugar
- 1 cup powdered sugar
- 2 tsp vanilla
- 2 tbsp milk
Mix yeast and sugar in mixing bowl. Add 1/2 cup warm water (110°). Allow to proof while getting other ingredients together.
Melt milk and butter together and cool to no more than 110°.
Add flour, salt, milk mixture, and egg to mixing bowl. Blend on low speed until flour is incorporated. Knead about 4 minutes. Cover bowl and let dough rest for 10 minutes. This relaxes the gluten and allows the flour to fully-incorporate the liquid.
On a lightly-floured counter, roll the dough to an 8″ x 14″ rectangle. Spread with the soft butter and then sprinkle with the cinnamon sugar. (Add chopped walnuts and/or plumped raisins, if desired.) Tightly roll and slice into 12 rolls.
Place in greased 9″ pan and allow to rise until doubled – about 90 minutes.
Preheat oven to 350°. Place pan in oven and bake about 30-35 minutes, or until nicely-browned.
Allow to cool slightly and then apply glaze.
To make glaze:
Mix powdered sugar, vanilla, and milk. Drizzle over warm rolls.
A great way to start the day!