We’ve been riding the struggle bus each morning; balancing chores and getting ready for school during the week has taken some serious effort. This weekend I went back to my recipe book to organize the weekly menu and pulled out my ratty, frayed, and butter smudged recipe of our homemade cinnamon rolls. This recipe has directions aimed at using a bread machine, but the ingredients all work well with mixing and kneading by hand. Make this batch the day before and finish it off with an irresistible cream cheese frosting and you’ve got 16 yummy cinnamon rolls for an easy, go-to breakfast.
Homemade cinnamon rolls
Yields 16 rolls
1/4 cup warm water
1/2 cup melted butter, divided
1/2 package instant vanilla pudding [single serving]
1 cup warm milk
1 egg, room temperature
1 tablespoon sugar
1/2 teaspoon salt
4 cups flour
1 package yeast [or 2 1/2 teaspoons]
1 cup light brown sugar
4 teaspoons cinnamon
Add ingredients, in order, into bread machine; water, 1/4 cup butter, pudding, milk, egg, sugar, salt, flour, yeast. Program bread machine to dough setting, approximately 80 minutes. Once finished sprinkle work surface with flour and place dough down to shape.
Roll dough into a rectangle, roughly 12″-14″ long and 6″-8″ wide. Spread remaining 1/4 cup butter onto dough. Mix remaining ingredients brown sugar and cinnamon and spread mixture over butter. Roll dough lengthwise and cut into 16 pieces, place each roll in pan and let rise, approximately 30 minutes depending on room temperature.
Bake 350°, 15-20 minutes, remove promptly and allow pan to cool. Top with any frosting, my favorite cream cheese recipe can be found here.
My biggest question is does one unroll the rolls as they eat them, or take it bite by bite?