My Buttery Cinnamon Rolls
For years, I was allergic to cinnamon. It was awful! Even being close to it, I would get hives. When I was finally able to eat it, I realized just how much I had been missing!
The smell of cinnamon. Enough said. But add to that the gooey, warm deliciousness of homemade buttery cinnamon rolls, and it is a definite happy thought. So here is my version of it. I hope you love it!
You will need:
Dough:
3 1/4 Cups Flour, separated into a 1 cup portion and a 2 1/4 cup portion
3/4 cup Whole Milk
1/2 Cup Softened Unsalted Butter (1 stick)
2 1/4 tsp. yeast (or 1 .25 oz. packet)
1/4 Cup Sugar
1/2 tsp. Salt
1/4 Cup Water
Filling:
1 Cup Light Brown Sugar, packed
1 Tablespoon Ground Cinnamon
1/2 Cup Softened Unsalted Butter (1 stick)
and I was thinking you could probably throw some pecans in too, if you wanted!
Directions:
- In the bowl of your mixer, combine 2 1/4 cup flour, the yeast, sugar and salt; mix on low for about 2 minutes.
- Add water, egg and the milk mixture. turn power up to 2 and mix for another minute or so.
- Add the remaining flour, 1/2 cup at a time, while machine is still running. Mix until it is dough (kind of sticky)
- Knead on a lightly floured counter for 3-5 minutes, until the dough is smooth.
- Heat oven to 375 degrees.
- In a small pot, bring the milk just to a boil, then remove from heat.
- Mix in butter. Stir until melted.
- Let cool until lukewarm.
- While it's cooling, cover the dough with a damp cloth and let rest for 10 minutes.
- In a small bowl, mix together brown sugar, cinnamon, and the softened butter for the filling.
- Roll dough out into a large rectangle on counter (flour it lightly again).
- Spread filling over the whole thing. I don't think it should be too even. It's better to have it more "rustic".
- Cut into slices (I got 12 of them out of it), and roll each one up.
- Bake for 30 minutes.
- Try to allow them to cool for 5 or 10 minutes before eating/serving!!
Enjoy!! <3
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