Recipe of Homemade Simple Cinnamon Rolls (One Rise)

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The ingredients needed to make Simple Cinnamon Rolls (One Rise):

1. Take Dough:
2. Take 2 3/4 cup all purpose flour
3. Prepare 1/4 cup granulated sugar
4. Make ready 1 tsp. salt
5. Get 2 1/4 tsp. instant yeast (1 standard packet)
6. Get 1/2 cup milk
7. Make ready 1/4 cup water
8. Make ready 3 tbsp. unsalted butter
9. Take 1 large egg, at room temperature
10. Get Cinnamon Sugar Filling:
11. Make ready 3 tbsp. unsalted butter, softened to room temperature
12. Take 1/4 cup granulated sugar
13. Get 1 tbsp. ground cinnamon
14. Make ready Cream Cheese Frosting:
15. Prepare 2 tbsp. unsalted butter, at room temperature
16. Get 2 oz. brick style cream cheese, at room temperature
17. Take 1/2 tsp. vanilla extract
18. Get Pinch salt
19. Prepare 1 1/4 cup confectioners sugar
20. Make ready 1-3 tbsp. milk or as needed to thin out the consistency

I mean, I only ate ONE smallish one for breakfast. (Ok, maybe one and a half.) (…give or take another half…but it doesn't count when you're just picking it out So what got me started on cinnamon rolls?, you may ask. Well, you might remember me mentioning in this post that I was looking for a gluten-free. These Homemade Cinnamon Rolls taste like they came from a bakery! They're soft and fluffy, and In my vision for these perfect cinnamon rolls, I wanted a dough that would bake up into pillowy I made a simple glaze as I had those ingredients on hand.

Instructions to make Simple Cinnamon Rolls (One Rise):

1. In a small bowl, whisk together the 1/4 cup granulated sugar and tbsp of cinnamon for your cinnamon sugar topping and set it aside. In a large bowl, whisk together the flour, sugar, salt and yeast. Set it aside. In a separate, microwave safe bowl, combine the milk, water and butter and heat it in 20 second increments until the butter is melted and the mixture is warm to the touch (about 110°F). Pour it into the dry ingredients along with the egg and stir it all together until a soft dough forms.
2. Turn out the dough onto a lightly floured surface and use floured hands to knead the dough for 3 minutes. Then, place the dough into a lightly greased bowl, cover loosely and let it rest for 10 minutes. After 10 minutes, turn the dough back out onto your lightly floured surface and use a rolling pin to roll it out into a large rectangle (roughly 14x8 inches). Spread the softened butter all over the dough rectangle, then sprinkle the cinnamon sugar mixture evenly over the top.
3. Roll the dough up tightly, length-wise. Then use a sharp, serrated knife to gently cut into 10-13 even sized rolls. Place the sliced rolls into a greased 9" pie dish. Loosely cover the rolls and let them rise for 60-90 minutes in a warm, draft-free place until they are puffy and doubled in size. Pictured below before and after the rise.
4. Once they have risen, preheat the oven to 375°F. Bake the cinnamon rolls for 25-28 minutes, or until lightly golden brown. Check about halfway through bake time and if you notice they are browning on top too quickly, then lightly cover them with foil so that the centers can finish cooking. Once they're done baking, let them cool slightly while you make the frosting.
5. For the frosting, in a medium bowl, use a whisk or hand mixer to whisk together the butter and cream cheese until combined and fluffy. Then add the vanilla, salt and confectioners sugar and mix until combined. Add the milk 1 tbsp at a time until the frosting is your desired consistency. Spread the frosting over the top of the warm cinnamon rolls and serve them up.
6. You can also make this dough the night before if you're having them as part of your breakfast/brunch. Just go through all the steps until you slice the rolls. Arrange them in the greased pie plate and then cover with plastic wrap and let them rest in the fridge overnight. The next morning, remove them from the fridge and let them do their rise in a warm place, then bake.

These Homemade Cinnamon Rolls taste like they came from a bakery! They're soft and fluffy, and In my vision for these perfect cinnamon rolls, I wanted a dough that would bake up into pillowy I made a simple glaze as I had those ingredients on hand. I like that it can be started the evening. About a month or two ago when I made these lemon poppy seed sweet rolls, I learned a quick-rise technique for sweet rolls. It's one I've used before with dinner rolls, but.

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