There is nothing quite as nice as a sweet, sticky honey cinnamon roll warm right out of the oven. And not to mention how incredible your house will smell when you’re baking these babies. Your home will resemble a bakery with all the buttery, cinnamony, vanilla aromas wafting throughout the space.
Are you thinking at this point, “cinnamon rolls are very complicated and take up too much time to make!” Well, I have good news for you.
This week’s recipe – Buttery Honey Cinnamon Rolls – will have you baking these rolls often because they are not complicated, have a simple and forgiving dough, and they taste amazing. As far as the time is concerned, I will admit that you can’t rush through these. But as the saying goes – anything worthwhile takes time.
The process is simple, but it is done in stages, so all you have to do is pick out a Saturday or a day when you can devote to these. You’ll find that it is really relaxing and you will get such satisfaction from baking your own rolls instead of baking the premade ones. Your family and friends will rave about these for the rest of time.
Okay, here’s the recipe I discovered ……
For the dough you will need:
4 1/2 cups all-purpose flour
1 package (2 teaspoons) active yeast (not the quick rising one)
1/3 cup white sugar
3/4 teaspoon salt
1 cup milk
1/3 cup butter
3 large eggs
For the filling you will need:
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 cup all-purpose flour
1/2 cup butter (cold cubed pieces)
1/2 cup nut pieces or raisins if you want
For the glaze you will need:
1/2 powdered (confectioners) sugar
1/2 teaspoon vanilla extract (pure)
1 tablespoon honey
About 1 tablespoon half-and-half (or light cream)
Here what you do:
In an electric mixer fitted with the paddle attachment, or a hand electric mixer, combine 2 1/4 cups of the flour and the yeast.
Meanwhile, in a small saucepan, heat the milk, sugar, butter, & salt until the mixture is warm, not hot, and the butter is almost melted.
Pour the milk mixture into the flour mixture, with the mixer on low speed. Then add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl.
Next you’ll want to beat this mixture on high speed for about 5 minutes. At this point, put your dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups flour until you have a nice soft dough, about3 to 5 minutes. The dough should not be sticky at this point.
Shape the dough into a ball and place in a greased bowl. Make sure the entire dough ball has grease or butter on all of its surface. Cover with plastic and let it rise in a warm place until almost doubled. This should take about 1 – 2 hours). Once the dough has risen, punch it down to release the air and let it alone for about 10 minutes.
Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or even your fingers, until the mixture is crumbly. At this point, roll the dough into a 12-inch square.
Sprinkle the filling evenly over the rolled out dough and top with raisins or nuts, if you included these. Roll the dough to form a log, starting at the long end. Slice the log into eight pieces. Arrange rolls in a greased 13 x 9 x 2-inch glass baking pan.
Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour). (At this point you can refrigerate the Cinnamon Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes.)
Lightly brush rolls with half-and-half, light cream or butter. Bake in a 375 degrees F oven for about 25 to 30 minutes or until light brown and a toothpick inserted into one of the buns comes out clean.
Remove rolls from the oven. Brush again with half-and-half, light cream, or butter. Cool for five minutes and then drizzle with the glaze. I didn’t make my rolls too big, so I had 16 rolls instead of 8. Next time, I’m going to make them big and fat, so I’ll only have 8, but I won’t go back for seconds. Or maybe I will (lol). Enjoy. Yummy!!!
Do you have a favorite cinnamon roll recipe? Share it with us 🙂