Easy Homemade Cinnamon Rolls

Sometimes a hot fresh cinnamon roll really hits the spot, especially as part of a weekend breakfast or brunch. We usually buy a package of refrigerated unbaked cinnamon rolls from Trader Joe's, but we recently tried making our own from scratch. At first the idea seemed a little daunting, since it involved yeast, letting the dough rise, and making a sugary glaze, but you know what? It really wasn't that difficult at all!

Since you do have to let the dough rise a bit, you have to plan making these a bit in advance, but it stil goes fairly quickly. You can also make the glaze with either freshly squeezed orange juice or even coffee in place of the milk. It all depends on what you're in the mood for. This recipe makes 10 to 12 sticky, sweet, and delicious cinnamon rolls. The kids love to help make these, too, so have them lend a hand in the kitchen!

Ingredients

for the cinnamon rolls

• 2 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 envelope yeast
• 1 teaspoon kosher salt
• 1/2 cup water
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 1 large egg

for the filling

• 1 tablespoon cinnamon
• 1/4 cup sugar
• 3 tablespoons unsalted butter, softened

for the glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk (or orange juice or coffee)
• 1/2 teaspoon kosher salt

Directions

In a large bowl, whisk flour, yeast, sugar, and salt until thoroughly combined. In a small bowl, combine milk, butter, and water. Microwave briefly (about 20–30 seconds) until butter melts and mixture is warm. Let cool briefly until it's just warm, then stir into the flour mixture. Add the egg and stir together to make a soft dough. Add more flour if necessary (up to 1/2 cup). Dough is ready when it pulls away from the sides of the bowl.

Lightly flour a work surface and knead the dough for 3 to 4 minutes until it's smooth and elastic. Place the dough in a lightly oiled bowl and let it rest for 10 minutes.

Roll out the dough into a rough rectangle about 12 x 9 inches. Spread the softened butter on the dough, then sprinkle with sugar and cinnamon. (You can add more sugar and cinnamon if it doesn't seem like enough.) Roll though dough up into a tight roll, then cut into even pieces with a sharp knife. You should get between 10 and 12 rolls.

Put cinnamon rolls into a lightly oiled cast iron skillet or round 9-inch pie dish. Cover with a clean kitchen towl and allow to rise in a warm place for at least an hour. (Sometimes I'll preheat the oven to 250ºF, then turn if off and put the rolls inside and allow to rise with the oven door open a crack.)

Allow rolls to double in size. Preheat oven to 375ºF. Bake cinnamon rolls for 20 to 25 minutes or until they are lightly browned. You might want to cover them in foil after the first 15 minutes or so to avoid burning them or browning them too much.

Remove from oven and let cool while you make the glaze. To make the glaze mix powdered sugar, vanilla, salt, and milk until it's smooth. Add a little more milk if it seems too thick.

Drizzle glaze over hot cinnamon rolls while they're still in the pan and enjoy!