The joy of waking up to a warm batch of Easy Homemade Cinnamon Rolls. I can’t begin to tell you how delicious and soft they are. The smell permeating through the house is A-M-A-Z-I-N-G. One of the many things I love about this recipe is that these cinnamon rolls are so easy to make. Yes, it calls for yeast but don’t feel intimidated. All you need to do is follow the simple steps below.
In fact, you may already have most of the ingredients in your pantry. If not, a trip to your local grocery store would be well worth it. Many of these ingredients are considered a staple in my household with the exception of maybe active yeast. This is one ingredient that I do forget to get from time to time. But, when we’re craving these gems, and I don’t have yeast, a trip to the grocery store is a MUST.
When I know that I’m going to cook up a batch for an early morning breakfast, I start my dough early. Since the dough contains active yeast, it is important that you allow the dough to sit between 1 hour to 1-1/2 hours to allow the dough to rise (i.e. double in size).
This step is very important and requires patience. So, make sure you keep this in mind when you’re in the mood for these Easy Homemade Cinnamon Rolls.
The end result are these delightful, soft, fluffy and pipping hot cinnamon rolls.
These are better than any store brand cinnamon rolls and have less ingredients.
We must talk about the filling. The brown sugar and cinnamon filling is so simple and bursting with the taste of warm spices such as cinnamon of course. In addition, I like to add a dash of allspice. For added texture, I like to sprinkle chopped walnuts or pecans. This just gives these Easy Homemade Cinnamon Rolls an extra layer of goodness. So, after your dough has risen and has been rolled out, add a layer of the brown sugar/cinnamon mixture on top of the rolled out dough, sprinkle with nuts and carefully roll the dough into a log. Cut the log into 6 equal portions, bake for 17 to 20 minutes and drizzle with a simple vanilla glaze if you’d like and enjoy.
FYI – You’ll want to eat more than one. I’m just saying (smile).
- 1 packet active yeast
- 1 cup warm milk Milk should be warm and not hot. You can use water instead of milk
- 3 cups all purpose unbleached flour
- 2-3 tbsp granulated sugar
- 2-1/2 tbsp melted butter
- 1 egg lightly beaten
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 1 tsp cinnamon
- 1 tsp allspice Optional
- 1/2 chopped chopped walnuts Which is optional or you can use pecans
Preheat oven to 350 degrees.
Mix brown sugar, cinnamon & allspice. Set aside.
Grease inside of mixing bowl with butter (to store dough). Set aside. Grease baking pan with butter. Set aside
Add packet of dry active yeast to 1 cup of warm milk (or water). Stir to dissolve yeast as much as possible. Set aside.
In a separate mixing bowl, add dry ingredients (flour, salt, & granulated sugar) and whisk. Set aside.
Add wet ingredients to warm milk mixture (lightly beaten egg & melted butter).
Add wet ingredients to dry ingredients and mix until ingredients are incorporated. Do not overwork the dough. Form dough into a ball and place into greased mixing bowl. Cover bowl with dry kitchen towel or saran wrap. Set aside for 1 hour to 1-1/2 hours or until dough doubles in size.
After dough has risen, flour a cutting board and rolling pin and roll out dough. Sprinkle the brown sugar/cinnamon mixture over entire surface of the rolled-out dough. Layer chopped nuts over the top of brown sugar/cinnamon mixture (optional). Gently roll dough into a nice log. (If dough feels a little sticky while rolling, dust that areas with a little flour).
Cut log into 6 sections (making them as even as possible) and place in prepared baking dish a couple of inches apart. Dust the top of each roll with any remaining brown sugar/cinnamon mixture.
Place in oven and bake for 12-15 minutes or until a very light golden brown.
Drizzle each cinnamon roll with a simple vanilla agave glaze.