This recipe is wonderful because you can make it up when there’s a few spare minutes during the day, pop it into the fridge and then just bake it the next morning for fresh, hot, no fuss cinnamon rolls. It makes a great cozy breakfast to enjoy with coffee while it snows outside.
CINNAMON ROLLS
2 3/4 cups flour
3 T. sugar
1 t. salt
1 T. yeast
3/4 c. warm water
2 T. oil
1 egg
In a mixing bowl, combine 1 3/4 cup flour with the sugar, salt, yeast, water, oil and egg. Whisk with a wire whisk until well combined, then use a spoon or your hands to incorporate the remaining flour until you have a slightly sticky dough. Let rest while you mix up the filling.
FILLING
1/4 cup butter
1 T. cinnamon
1/4 cup brown sugar
Cut the butter into the sugar and cinnamon until it all becomes a paste. Roll out the cinnamon roll dough into a rectangle and spread the filling on top.
Roll the dough up along the long edge and pinch to seal. Cut into 12-14 rolls and place in a 9 by 13 pan. I usually flatten them with my hand.
At this point you can either let them rise right away and bake them at 350 for 15-20 minutes or you can make them up the day before like I usually do. I pop the rolls in the pan, flatten them and stick them in the fridge. In the morning all they need is about 45 minutes of rising time in a warm place and we soon have fresh cinnamon rolls for breakfast with hardly any fuss the morning of.
I usually spread some caramel frosting on top.
CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar
1/4 cup water
1-2 cups powdered sugar
Melt the butter, then mix in the brown sugar and water. Whisk in powdered sugar until desired consistency is reached.
Yummo! Devour hot and fresh with your favorite coffee. Plus some bacon and eggs. Always a good choice of sides.
These also freeze well. Freeze on a cookie sheet, then put frozen into a ziplock bag and return to the freezer. You can pull out a few cinnamon rolls to thaw and bake as wanted.