I love cinnamon rolls and have many versions on my site . These ones are especially good because they are made more quickly than traditional sweet dough ones. They still use yeast, but you roll out the dough immediately rather than leave the dough to ferment. They are quicker, not necessarily better or worse. Definitely not as sweet. Try this recipe today!
Ingredients (9 good size rolls or 12 smaller)
1 cup milk, warmed 244g
2 1/4 tsp instant yeast 7g
1 egg (warmed up)
2 tbsp butter, melted 28g
4-5 tbsp white sugar 61g
3 cups all-purpose or plain flour 375g
1/2 tsp salt
Filling:
5-6 tbsp very soft butter
1/3 cup brown sugar, firmly packed 71g
1/3 cup white sugar, 67g
2 -3 tsp cinnamon powder
Instructions
Please read the Tips and Tricks below.
Warm up milk to approximately 125F/51c. Let sit a few minutes. Warm up shelled egg and add to the milk mixture. Add melted butter and place all in your bread machine.
Add flour and salt. You may need more or less than 3 cups! Hold back about 1/4 cup until you see how the dough ball is forming. Tacky and smooth--not sticky. You may need to add a bit more than 3 cups.
Set your machine to dough setting. As soon as the kneading cycle is done remove the dough and on a lightly flour dusted clean counter roll out thin into a 15"x10" rectangle.
Spread the soft butter all over the rectangle leaving the 1" on the long side.
Roll the dough with the long side. Use a knife to tap a mark for evenly sliced rolls. Don't cut as you go! I believe that this recipe makes 9 cinnamon rolls. You can do 12 however they will be smaller.
Place in a lightly buttered 9x9 pan. (Or larger if you are doing a dozen.) Cover and wrap in a tea towel to help it rise nicely. This will probably take 35-45 minutes. They end up nearly touching other. Do the poke test if needed.
Bake in a preheated 350F oven for approximately 15-20 minutes. Always check early. Remove the pan and check. I've thought they weren't done and didn't realize the lighting is poor in ovens. You want a lightly browned color.
Tips and Tricks
This recipe is different. Usually one doesn't proof the yeast; and give it a kickstart by adding it to warm milk. I do it for this recipe only. Instant and regular yeast can be used dry, but for this recipe I make an exception.
Warm up your egg by placing it shelled, in a warm cup of water. Don't leave eggs out to become room temperature. Food safety!
Poke test. Poke a little spot in the roll. The rolls are ready for the oven when it springs back slowly but retain a small indentation where you poked it. If no indentation forms, the dough is not ready; leave it to proof a little longer.
Cover your rolls as they rise. It's recommended that one covers with a tight fitting lid or plastic wrap. Why? KAF says that you want to produce humidity and warmth. Thus, using a tea towel won't suffice. They have an article explaining with photos. Wow! You'd be surprised at the difference covered dough receives in terms of results. I use Saran plastic wrap; I reuse it many times. You can do what works best for you.
True cinnamon rolls are made with a sweet dough. Plenty of sugar and yes they are worth it. They also take longer to make. Sugar slow down the proofing of the dough. It does mean you get amazing flavour, but we don't all have time for that!
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