Bethea’s Cinnamon Rolls

Man- I seem to do a lot with cinnamon and brown sugar! But that’s okay- because they are two of my favorite ingredients. I wanted some cinnamon rolls for breakfast- and I didn’t have any. So I thought to myself “I will make some!”. I looked online for a recipe- but none of them looked like what I wanted. So you want to know the kicker here? This is my first HOMEMADE FROM SCRATCH RECIPE! It’s not even altered from another recipe. So thrilled about this! Especially since they turned out so well. All of them were gone in a matter of hours. This was actually relatively simple, too, so I think all of you should do it. (Granted, I think that about most of my recipes!)

Dough Ingredients

  • 2 cups flour
  • .5oz dry active yeast
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 stick softened butter
  • 2/3 cup of milk

“Filling” Ingredients

  • 1/2 stick melted butter
  • 1/4 cup brown sugar
  • 4 teaspoons cinnamon
  • 1 tablespoon granulated sugar

Icing Ingredients

  • 1 cup powdered sugar
  • 1/8 cup milk
  • 2 teaspoons vanilla

Directions

  1. Mix flour, yeast (I use a yeast you don’t mix with water first), brown sugar, and cinnamon.
  2. Cut in the stick of soft butter.
  3. Mix in the milk until just combined.
  4. Turn out on pastry mat or floured surface. Knead the bread until all ingredients are well combined.
  5. Place dough into a greased bowl and cover with a towel for 2 hours.
  6. Preheat oven to 350°.
  7. After dough has risen, turn it out onto pastry mat or floured surface. Roll dough with a rolling pin into a rectangle about 1/8-1/4 inch thick.
  8. Prepare the “filling”. Melt 1/2 stick of butter and mix brown sugar/cinnamon/sugar in a bowl.
  9. Cut a strip from the dough, brush on a generous amount of butter. Sprinkle with the cinnamon mixture.
  10. Roll the strip up and then place onto a greased or parchment paper lined pan.
  11. Repeat steps 8-9 until all dough has been used. Dust tops of ready to bake rolls with cinnamon sugar.
  12. Bake for 10-15 minutes- to your desired texture/doneness.
  13. While rolls are baking, whisk together the icing ingredients in a bowl.
  14. Ice the cinnamon rolls after removing them from the oven.
  15. Allow to cool- then serve!

flour mixture after cutting in the butter

milk added

folding in the milk

kneaded

after rising

melted butter

cinnamon mixture

strip coated with butter and cinnamon

rolled up and ready to bake

all ready to bake!

 

the icing

 

all rolls baked

 

delicious! ready to be iced.

 

iced cinnamon roll

 

plated

 

omnom

 

and some milk to wash it down

 

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About Bethea

I am a 23 year old with an unruly muse! I'm constantly crafting in some form- baking, knitting, writing, etc.

Posted on April 1, 2011, in Breakfast, Recipe and tagged , , , , , , , . Bookmark the permalink. 7 Comments.

  1. Hey as long as you have no objections, I’d like to mention your blog in an upcoming post on versatile blogs. Sort of along these lines: http://cadencies.wordpress.com/2011/04/02/versatility-my-forte-not/

  2. That’s fine by me 🙂 Thank you muchly!

  3. OMG, Thea. Those look SO amazing. One day when I’m feeling adventurous enough to play with yeast, I’ll definitely be making these. <33

  4. Dooo it! It’s totally worth it.

  5. Adam T. Watson

    This looks truely delicious. I like the way you put the pictures together too. Great site, great food, and Great people doing the cooking. Love it.

  1. Pingback: Sunday Summary 3/28 – 4/9 « The Baker's Laboratory

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