Monday, April 9, 2012

Quick and Easy Soft Cinnamon Rolls

These are the best cinnamon rolls I have made and they are easy because they only rise once.

1/4 cup water
3/4 cup milk
1 T yeast
1 T sugar

1/4 cup margarine or butter, softened
3 1/4 cups all-purpose flour (about)*
3 T sugar
1 egg
1/2 teaspoon salt

1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine or butter, softened - NOT MELTED

2 cups powdered sugar
1 tsp vanilla
2-3 T milk

Combine water and milk and warm in microwave until very warm to the touch (or about 110 degrees). Stir in 1 T sugar and 1 T yeast. Let sit for 5 minutes until it gets foamy and bubbly. In a stand mixer with dough hook combine 2 1/4 cup flour, yeast mixture, sugar, butter, and egg. Add salt and stir to combine. Keep stirring and add additional flour, 1/4 cup at a time. When the dough has just pulled together and is barely sticky, stop adding flour. Knead for 5 minutes with mixer or by hand on a floured surface. Cover the bowl with a damp cloth and let rest for 10 minutes. At this point you can put the dough in the fridge if you want to make the rolls for the next morning. Roll out dough into a 12x9 inch rectangle.

Combine filling ingredients in small bowl. Spread evenly with spatula over rolled out dough up to short edges, but leave about 1/2-1 inch space on the long sides so you can easily pinch the seam together. Roll dough and pinch seams together. Cut into 12 rolls with floss. Arrange rolls in a 9X13 ungreased glass casserole dish. Cover and let rise for 30 minutes in warm area or until doubled in size. Bake at 350 for 15-20 minutes or until just barely starting to brown. You do not want to overcook them or they won't be soft and wonderful.

Mix powdered sugar, vanilla, and 1 T milk. Add additional teaspoons of milk until desired consistently is reached. Frost rolls when they are warm but not hot.

*I have even incorporated some whole wheat flour into this recipe. They don't rise as much but they are still soft and very good.

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