Same-Morning Yeast Cinnamon Rolls
by KathyCeceri in Cooking > Breakfast
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Same-Morning Yeast Cinnamon Rolls
Cinnamon rolls are usually considered a fancy treat for special occasions. But these cinnamon rolls break all the rules. Here's how this recipe hits all my must-haves:
- No overnight pre-planning needed -- roll out of bed (no bun, I mean pun, intended) with a hankering and bite into your rolls before you've finished your coffee. It takes about 90 minutes start to finish. Sweet!
- It's a yeast pastry, so nice and fluffy.
- It's light-ish on the pricey/fatty ingredients.
- It's got whole wheat flour (so a sweeter dough and added fiber).
- The icing is optional (if you want to cut down on the sticky-ness and/or want to skip a step and go right to the eating part)!
It's a variation of this quickie version. Try it and see what you think!
Supplies
Dough:
- 1 1/4 cup milk
- 1/3 cup white sugar
- 1 heaping tablespoon instant dry yeast
- 1/3 cup oil
- 1 egg
- 1 cup whole wheat flour
- 2 2/3 cups white flour
- 1/2 teaspoon salt
Filling:
- 4 tablespoons butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
Icing:
- 1/3 cup cream cheese (room temperature)
- 1/3 cup powdered sugar
- 1/2 teaspoon lemon juice (optional)
Make the Dough
- Heat the milk for 1 minute in the microwave on high. A drop should feel warm on your inner wrist.
- To proof (kickstart) the yeast, combine the warm milk, white sugar and yeast in a large bowl. Stir together with a fork and let sit for about 5 minutes. The mixture should bubble up and look foamy.
- Mix in oil, egg, and salt.
- Start to add in flour with a wooden spoon. Keep stirring as long as possible, then turn it out onto a floured board.
- Knead the dough (fold in half, press down, turn 90 degrees, repeat) for 3 minutes.
- Form the dough into a ball and place it back in the mixing bowl. Cover it with a damp towel and let it rise in warm place (such as an oven heated to 100 degrees, then turned off) for 20 minutes.
Add the Filling and Shape Into Rolls
- Melt the butter in the microwave for 1 minute at about half power.
- To make the filling, stir together the butter, brown sugar, and cinnamon to make a paste.
- Turn the dough out onto the floured board. Roll it out to a rectangle about 12 by 18 X inches. Square off the corners by hand.
- Use a spoon or spatula to spread the filling evenly over the dough.
- Roll up the dough from the long side into a log. Use your thinnest serrated knife (like a bread or steak knife) to cut the log into 12 even slices, like this:
- Cut the log in half.
- Cut each half in half -- so you have four quarters.
- Cut each quarter into 3 parts.
- Grease a baking pan or large cast iron skillet. Arrange the rolls in the pan, cut-side up.
- Place the pan in the (non-pre-heated) oven and set it to 375 degrees Fahrenheit. The rolls will get a second rising as it preheats.
- When the oven reaches 375 F, bake the rolls around 25 minutes or until golden brown.
- Remove the pan from the oven. Cool in the pan for about 15 minutes before adding the icing.
Make the Icing
- As the rolls bake, use an electric mixer to beat together the cream cheese, powdered sugar, and lemon juice in a bowl until smooth.
- With the rolls still in the pan, spread the icing evenly over the tops.
- Serve right from the pan and enjoy!