Cinnamon rolls are the quintessential breakfast. Complete with deliciously gooey frosting, they are the perfect accompaniment to a hot cup of coffee or tea, or a cold glass of milk.
By this time–if you are reading my posts–you might want to clobber me for using the same recipe that I’ve used in my past two posts, but I assure you that this is the last time I will use it. I just use this EZ White Bread recipe for so many things, and it is so versatile. But again, I promise this is the last time, and perhaps even the most tasty!
- 1-1/4 cup warm water
- 1 Tbsp. active dry yeast
- ⅓ cup sugar
- 2-3/4 cup freshly milled hard white wheat flour
- ¼ cup vital wheat gluten
- 1 tsp. salt
- 2 Tbsp. nonfat instant dry milk
- 1 Tbsp. + ¼ to ½ cup melted butter (to your liking)
- 1 Tbsp. vinegar
- 1 Tbsp. potato flakes (not pearls)
- In your mixing bowl, whisk together warm water, yeast, and sugar. Set mixture aside to stand for 5 minutes, allowing the yeast to proof. After 5 minutes, add the remainder of your ingredients and mix on low speed for 5-7 minutes until the dough has cleaned the sides of the mixing bowl. If your dough is too wet, mix in small amounts of flour until it is no longer sticky. If your dough is too dry, mix in small amounts of water until it is no longer dry. Once the dough is thoroughly mixed, remove the bowl from the mixer, over with a clean kitchen towel, and set in a warm location to rise for 1-1/2 hours.
- After 1-1/2 hours, punch down your dough and knead for 2-3 minutes. Roll dough out into a large rectangle, roughly 12"x18".
- Pour ¼ to ½ cup melted butter on the large rectangle and spread with a spoon or a pastry brush.
- Add about ½ cup of of cinnamon sugar (recipe below) and spread with a spoon or pastry brush.
- Roll dough lengthwise to form a long loaf.
- Pinch dough to itself so as to fuse end of the dough with the rest of the loaf.
- Slice dough into 12 equal slices.
- Place slices on their sides into a greased a 13" x 9" x 2" pan.
- Bake at 375 degrees for 25 minutes. Allow to cool in pan for about 30 minutes, then frost (recipe below).
- 1 part cinnamon
- 4 parts sugar
- Combine ingredients into a mason jar. Cover with lid and shake. Will keep on your shelf for 1 year.
- ¼ cup butter
- 3 T milk
- ½ t. vanilla
- 1-2 cups powdered sugar to make the frosting as thick or as thin as you like
- Melt butter over medium heat in a small sauce pan. Whisk in half of your powdered sugar, then your milk and vanilla. Whisk in more powdered sugar to reach the consistency that your family likes. Pour over your cinnamon rolls and enjoy!