Happy Sunday everyone!
I hope you all have had a fabulous weekend so far! I know I have. The only downside to Sunday is knowing Monday is right around the corner… #ihatemondays. Luckily, this will be a short week of work due to the holiday, and boy am I excited about this holiday! I LOVE Thanksgiving – time with family and all the delicious food I get to enjoy – you just can’t beat it. And eating for two this year will make it even better! Ha!
Oh, and I can’t forget BLACK FRIDAY shopping!!!! Yes, the hubs and are two of the crazy people who are ALL OVER THAT every year! And I’m not letting my prego belly hold me back this year. I’ll take a nap in the car if I have to! LOL
But, don’t let me get ahead of myself. Thanksgiving is still a few days away, and today is all about a yummy recipe I made this weekend. One you might like to make for your breakfast crowd Thanksgiving morning 😉
This Friday we celebrated my hubby’s 25th birthday. We had a great day full of yummy food, family, and fun! The hubs isn’t big on birthday cake, so instead I made him one of his very favorite sweet treats: Cinnamon Rolls.
To be exact, I made Ali @ Gimme Some Oven’s 1-Hour Cinnamon Rolls, and they were absolutely delicious! Thanks for the recipe, Ali!
If you are an experienced baker, it probably would only take you about an hour to make these, as her recipe says. However, this was only the second time I’ve made cinnamon rolls, so I was constantly checking the directions to make sure I did every step right. I made a couple mistakes and had to re-do some things, but I was still able to make them in about 2 hours. Much quicker than the first time I made cinnamon rolls!
I suggest you go check out Ali’s recipe and gorgeous pictures! They’ll inspire you to make these yourself. My pictures don’t do these tasty treats justice, but I’m just a newbie here. It’ll come in time!
For the Dough:
- 1 cup of milk (I used skim)
- 1/4 cup butter
- 3 – 3 1/2 cups AP flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 envelope instant or rapid rise yeast (about 2 1/4 tsp.)
- 1 egg
For the Filling:
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tbsp. ground cinnamon
- 4 tbsp. butter, (completely) softened*
*If you are using butter straight from the fridge, you can easily soften it in the microwave. Place on a microwave-safe plate and cook on high-heat, turning each side to cook for 5 seconds each until softened. Mine started to melt a little before it was finished, but it did not hurt the recipe.
For the Icing:
- 1/4 cup butter, melted
- 1 tsp. vanilla extract
- 1 1/2 cups powdered sugar
- 1-2 tbsp. milk
**Ali also provides a recipe for a Cream Cheese Icing, but we preferred the Standard Icing recipe. You can find both on her site.
To Make the Dough and Filling:
- Combine the milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm, but not hot. If needed, let the mixture sit for a few minutes until it is just warm but not hot.
- In a separate bowl, whisk together 3 cups of the flour (save the rest), sugar, and salt until combined.
- At this point, if you have a stand mixer, you can check out Ali’s site for directions. However, I do not have one, so I made the dough by hand, and that’s the directions I’ll be providing. In a large bowl, add the yeast and warm milk mixture and stir to combine.
- Add the flour mixture and egg. Stir with a spoon until it begins to form a dough. When it becomes difficult to use the spoon, switch to your hands to combine.
- After its combined, if the dough is sticking to the sides of the bowl, add the remainder of the flour, 1/4 cup at a time (1/2 cup total is what you should have left).
- Once combined, knead the dough for 5-7 minutes. When finished, cover the bowl with a damp towel and let rest for 10 minutes.
- In the meantime, make your filling by whisking together your cinnamon and sugars (do not add the softened butter; this is one of the mistakes I made by not reading the directions carefully).
- When the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough into a large rectangle, about 14 x 9 inches in size.
- Use a knife or pastry spatula to spread the softened butter evenly across the dough. Then, sprinkle the cinnamon-sugar mixture evenly across the dough.
- Beginning at the 14-inch edge, tightly roll up the dough. Give the final seam a little pinch to hold it closed.
- Use a sharp knife to cut the dough into 11-12 even slices (Ali provides directions on how to use dental floss to make clean cuts. A sharp knife worked fine for me).
- Grease a 9 x 13 inch baking dish or pie plate with butter or baking spray (I used a 9 x 13 pan). Place each roll in the pan, cover with a damp towel, and let sit in a warm area for 25 minutes to rise.
- Preheat your oven to 350 degrees F. When the rolls are ready, place on the middle oven rack and bake for 15-20 minutes, until the rolls are golden and cooked through (my oven took 19 minutes).
- Let cool for about 5 minutes before drizzling with your icing.
To Make the Icing:
- Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tbsp. or two of milk until its to the desired consistency (I added about 3 tbsp. but could have just added 2 tbsp.). If the icing becomes too thin, add a tbsp. or two of powdered sugar to thicken.
- Drizzle over your cooled cinnamon rolls and dig in!
After the heavy eating we did Friday, hubby and I just split a roll for dessert that night. Saturday morning we each devoured a couple with our coffee. Delish!
Hope you guys enjoy the recipe and the rest of your weekend!