New Year’s Cinnamon Rolls
Hello Beautiful People and Happy New Year’s to You! 🙂
How are you? What a whirlwind it has been! The holidays are finally over and I can focus on getting back in the kitchen and sharing more recipes with you. I hope you had a wonderful holiday season filled with delicious treats. Tonight I wanted to share with you a quick recipe for easy, breezy cinnamon rolls. On New Year’s Eve I made a batch of these cinnamon rolls and they were melt-in-your-mouth delicious!
I had never made cinnamon rolls before so I was a bit nervous if they would come out alright. In fact, here’s something to give you a chuckle. So, you know how you need to let the dough rise when you’re making rolls? Well, since the weather is so cold outside I was worried if the dough would rise enough on the kitchen counter since it doesn’t get too warm in our house. So what did I do? I stuck the dough in a mixing bowl, tossed a towel over it, and placed it near (but not too close!) our plug-in heater. (Now before you freak out, yes… I did make sure it was far enough away to not be a fire hazard). But I have to tell you… it totally worked!
Oh the things we do for dessert sometimes 😉
And now onto the recipe!
I followed every step and ingredient of this recipe save one. In addition to confectioners sugar and milk for the frosting/glaze, I added a pinch of pumpkin pie spice to the frosting to add a bit of flavor and it was divine! Enjoy this delicious recipe everyone and keep on cooking.
No-Knead Cinnamon Rolls
- 2¼ cups flour
- 1 pkg (2.25 tsp) instant or bread machine yeast
- 1¼ tsp salt
- 1 Tbsp cinnamon
- 2 Tbsp brown sugar
- approx. 1½ cups water
- 2 Tbsp butter
- ½ Tbsp cinnamon
- 2 Tbsp white sugar
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 2 Tbsp milk
- The night before, combine the flour, salt, instant yeast, cinnamon, and brown sugar in a bowl and thoroughly mix. Add one cup of room temperature water. Stir until it is fully absorbed. Add more water, a little at a time, until there is no dry flour left in the bowl and one cohesive ball of dough has formed. If the dough is wet and sticky, it’s okay. Cover and refrigerate over night.
- In the morning, take the dough out of the refrigerator and let it warm up a little (it’s easier to shape when room temperature). Sprinkle the dough and your work surface generously with flour. Transfer the dough to the work surface and work in just enough flour to keep it from sticking to your hands – it’s okay if the dough is still fairly wet, you just need it workable.
- Stretch or roll the dough out into a rectangle approximately 11 x 14 inches in size. This may take some patience as the dough will be quite elastic. Just keep stretching it and sprinkling with flour to keep it from sticking to the work surface.
- Melt the butter in the microwave. Stir in the white sugar and cinnamon. Spread this mixture over the entire surface of the stretched dough. Roll the dough up as tightly as possible, stretching as you go so that you get as much “swirl” as possible. Using a sharp knife, cut the rolled log into 10-12 equal sized slices (about 1.5-2 inches wide).
- Coat a baking dish with non-stick spray and arrange the cut cinnamon rolls in the dish. Allow the cinnamon rolls to rise for one hour or until doubled in size. Near the end of the hour, begin to preheat the oven to 425 degrees.
- Bake the cinnamon rolls in the fully preheated oven for 30 minutes or until they are golden brown on top. Meanwhile, make the icing by combining the powdered sugar, vanilla extract, and milk. Stir until smooth. Allow the baked cinnamon rolls to cool for at least 10 minutes before adding the icing or else it will melt completely into the rolls and disappear. Serve warm!