It’s cold here in Minnesota. And I mean, it’s cold. Sub-freezing, negative double-digit weather, frost on the windows, see your breath, don’t slip on the driveway cold. But the house is still toasty and I know just what to bake to warm us up with the help of my nephews. Cinnamon Rolls, you know, the big, puffy, swirling rolls with the thick white glaze…. Yup, those. I’m pulling out treats like this when the weather gets nasty, and they are so good we almost (and we do mean almost) welcome the cold.
Quick Soft Cinnamon Rolls
Quick Soft Cinnamon Rolls with a light cream cheese glaze and light with a simple homemade dough, and a quick method to get baking!
- 1 cup milk, warmed to the touch
- 1/4 cup melted butter
- 5 tablespoons granulated sugar
- 2-1/2 teaspoons quick-rise yeast
- 1 large egg , lightly whisked
- 3 1/2 cups all purpose (or plain) flour
- 1/4 teaspoon salt
- Cooking oil spray
- 1/2 cup loosely packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
- First, make the dough. If using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture bubbles and expands. If using instant yeast, skip this step.
- Combine the dissolved yeast (or instant yeast) with the rest of the dough ingredients. Mix and knead everything together—by hand, stand mixer or bread machine set on the dough cycle—till you’ve made a smooth dough. If you are kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, maybe sticking just a bit. In a bread machine (or by hand), it should form a smooth ball.
- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it is nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, particularly if you’ve kneaded by hand. Give it enough time to become quite puffy.
- While the dough is rising, lightly grease pans.
- To make the filling, whisk together the sugar, cinnamon, and flour.
- Brush the dough lightly with the milk. Then sprinkle the filling evenly over the dough, covering the entire surface. Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a serrated knife, slice the log into slices. To cut down on friction and get a smooth cut, rinse the blade in hot water, and wipe it off, between slices.
- Space eight rolls in the prepared pans. Flatten them gently. Cover the pans, and let the rolls rise till they’re noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.
- While the rolls are rising, preheat the oven to 375°F. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
- Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. Coat with the glaze and serve.
TOO HOT you’ll kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.