I woke up this morning to snow outside, a chill in the air, and canceled church. Instead of packing to move into my new apartment next week, I decided to give in to my craving for cinnamon rolls. But, since life happens so quickly–a blink of an eye, really–I didn’t know last night that I would want homemade cinnamon rolls this morning.
So, I had to improvise. Improvisation is key in my baking; I usually gather a bunch of recipes, look at them, and then take the best of the three or four recipes and combine them–a collaboration of sorts. Using the techniques I’ve used from watching The Great British Bakeoff and from my grandma, I was able to throw together cinnamon rolls that were ready in just over an hour, using a special ingredient in the glaze.
Disclaimer: I don’t measure ingredients exactly; I throw in more or less depending on the flavors I’m going for and how wet/dry the dough needs to be.
- 3 cups flour
- 3 tbsp sugar
- 1 tsp salt
- 2 1/4 tsp yeast (or one packet)
- 1/2 c water
- 1/4 c milk
- 2 tbsps butter
- almond extract
- vanilla extract
- 1/2 tsp coffee
- 1 egg
- 1/2 stick softened butter
- 2 tbsps ground cinnamon
- 1/4 c brown sugar
- 1 c powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsps coffee
Again, these are all approximate measurements.
In a large bowl, mix together the flour, sugar, salt, and yeast.
In a small, microwavable bowl, heat the water, milk, and butter together. Then, place in microwave and heat until the butter is melted (approx. 45 seconds to a minute).
Stir the butter mixture into the flour mixture.
Add the vanilla, almond extract, and coffee.
Add the egg and knead until the dough is no longer sticky (you may need to add more flour).
Place the dough in a lightly greased bowl and let rest for about 10 minutes.
Preheat the oven to 200 degrees.
After the dough has rested, roll it out into a rectangle.
Cut the softened butter into pats, and distribute them evenly across the dough.
Mix the sugar and cinnamon together and sprinkle over the buttered dough.
Roll the dough tightly and cut into as many pieces as you want.
Place the rolls into a greased pan (whatever size fits the number of rolls).
Turn off the preheated oven and cover the rolls with aluminum foil or saran wrap, placing them in the oven for 20-25 minutes to rise (this is key. Allowing them to rise in the oven is crucial in order for them to be baked in less than an hour).
When there’s about five minutes left in the rising time, take the aluminum foil or saran wrap off the rolls.
Heat the oven to 375, and bake for 15-20 minutes until golden brown.
Mix the ingredients for the glaze together until it’s smooth and has no lumps. Drizzle over the warm rolls.
I hope you enjoy these rolls as much as my family did. My sister who doesn’t live at home texted me in the middle of the snowstorm asking where hers was.
Don’t drive in the storm, Hannah. Don’t drive in the storm, unless you consider cinnamon rolls necessary, which, they are.