Easy Homemade Cinnamon Rolls
Yield: 12 to 16 rolls, Total Time: 1 hr 50 min
Prep: 20 min, Inactive: 1 hr, Cook: 30 min
Ingredients, Always Organic:
- 2 &3/4 cups (345g) all-purpose organic white flour
- 3 Tablespoons organic raw cane sugar
- 1 teaspoon sea salt
- 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup filtered water
- 1/4 cup milk (organic soy milk)
- 2 &1/2 Tablespoons (40g) unsalted butter (for nondairy, I use butter flavored organic crisco)
- 1 large organic egg
CINNAMON SUGAR FILLING (All Organic)
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- Optional: 3/4 cup raisins, candied pineapple, walnuts, or pecans
BUTTER CREAM CHEESE GLAZE (All Organic)
- 1/4 cup Butter (I use organic crisco butter flavored as alternative)
- 1/3 Cup softened Organic Cream cheese or soft Goat cheese
- 1 1/2 cups powdered (confectioners’) sugar
- 1 to 2 teaspoon vanilla extract
- 2-3 Tablespoons soy milk
CONVENTIONAL GLAZE (All Organic)
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 110-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Make the filling: 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 and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the glaze of your choice until smooth and drizzle over rolls. If you prefer a thinner glaze add a tsp of water or milk, for thicker glaze, add more powdered sugar and then add tiny touch of salt to cut the sweetness.
- Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.