Friday, April 22, 2011

Cinnamon Rolls


Want your house to smell like Ikea? Okay maybe not quite but when you walk in the doors at Ikea, at least at the one by where I live, it always smells like cinnamon rolls baking. I have never had one of their cinnamon rolls but they do smell pretty good. The recipe for these cinnamon rolls came from The Pioneer Woman, with a few of my own little adjustments thrown in. These rolls are not difficult to make, they just take a some time. They would make a perfect addition to an Easter day brunch.

Cinnamon Rolls 
1 cup Whole Milk
1/4 cup Granulated Sugar
1/4 cup Canola Oil
1 heaping teaspoon Active Dry Yeast
2 1/4 cups All-Purpose Flour, Separated
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 tablespoon of Salt

In medium pot fitted with a lid stir together the milk, sugar and canola oil. Over medium-high heat bring mixture to just under a boil, stirring constantly. Remove from heat and allow mixture to sit until it is warm but not hot, about 20-25 minutes. Sprinkle the yeast over the top and let sit for a minute or two then stir in 2 cups of flour. Cover and let the dough rise for 1 hour. Once dough has risen for an hour, whisk together the remaining 1/4 cup of flour, baking soda, baking powder and salt and stir it into the dough. Turn dough out onto a work surface and knead until all the flour is incorporated, about one minute. Transfer the dough to a medium sized bowl and cover then refrigerate overnight. The original instructions note this step is optional, you can move on and continue making the rolls if you like, since I was making them for breakfast the next day I refrigerated the dough overnight.

Milk, sugar, canola oil and yeast
Dough after flour was stirred in
Dough raised for 1 hour
Dough after kneading 
Filling
1/2 cup Granulated Sugar
5 tablespoons Unsalted Butter, Melted and Divided
Cinnamon (to your liking)

Turn dough out onto a generously floured work surface. If you refrigerated the dough overnight let it sit at room temperature on the floured surface for 20-30 minutes, just to warm it up a bit (I find the dough is easier to work with this way). Roll the dough out thin into a rectangular shape. Pour 4 tablespoons of the the melted butter over the dough and spread it around evenly. Next sprinkle the sugar over the butter followed by the cinnamon. Once dough is covered carefully roll the opposite end of the long side of the rectangle towards you. Once rolled pinch the seam to seal. Cut into 1 1/4 - 1 1/2 inch pieces. Pour the remaining tablespoon of melted butter into the baking dish, then place the rolls inside (I use a standard sized pie dish for my rolls). Allow rolls to rest in pan for 20-30 minutes and preheat the oven to 400 degrees F. Bake for 15-17 minutes or until golden.

Butter and sugar 
Cinnamon on top 
Rolled and sealed 
Dough rolls 

Maple Icing
4 ounces Powdered Sugar
1 tablespoon Pure Maple Syrup
3 tablespoons Milk
1/4 teaspoon Vanilla
1 tablespoon Unsalted Butter, Melted
1/4 teaspoon Cinnamon
1/2 a Pinch of Salt

Mix all the ingredients till smooth and pour over baked cinnamon rolls.

Makes 12-13  Rolls

Recipe slightly adapted from The Pioneer Woman

6 comments:

  1. Mmmm. These look delicious. I haven't started baking yet. :( I need to make a plan.

    ReplyDelete
  2. I definitely wouldn't mind waking up to one of these for breakfast!

    ReplyDelete
  3. These look so yummilicious!!! I would go nuts while they're baking because the smells would be teasing and tempting me so bad. What I wouldn't give for one of these right now!! :)

    ReplyDelete
  4. your pictures of the sugary tops are making my mouth water!

    ReplyDelete
  5. Awesome cinnamon rolls! Having my breakfast tea now and this is just perfect to go with it.
    Happy Sunday!
    Angie

    ReplyDelete
  6. These look amazing!! Everything on your blog is making my mouth water.

    ReplyDelete