Because of the disaster that was the beginning of this week, cinnamon rolls decided to add themselves to my menu. They were necessary…completely necessary. They also did their job perfectly. Half of them are gone already, and I may or may not have eaten three of them in one sitting after they popped out of the oven yesterday. I’m not complaining. They were mandatory…in my mind, they were mandatory. Anyway, cinnamon rolls are great, if you can wrap your head around them. They usually aren’t the easiest recipe in the world to tackle, and they do take some time. Let me just tell you…they are TOTALLY worth the pain and suffering. In all seriousness though, this recipe is probably one of the easiest you will follow. If easy and cinnamon rolls can go together in the same sentence? This, I do not know. Did I tell you they were worth it? Ok, good. They are perfect for a Sunday morning, and even better if you have guests over for brunch. Whip up a batch sometime soon, or tomorrow…your choice.
Beer: New Holland’s Dragon’s Milk
Brewed By: New Holland
Style: American Double/Imperial Stout
Description: I’m a sucker for anything bourbon barrel-aged. I’m usually drawn to these beers. I have paired with this imperial stout before, but I knew that I had to pair these cinnamon rolls with it as well. It’s like a match made in heaven. I think what most made me realize that these two would make such a fantastic pairing, was the deep vanilla notes this brew provides. It only compliments the sweetness of these rolls, without overpowering them. It’s a great pairing!
These From-Scratch Cinnamon Rolls are such a great breakfast treat. It''s also a super manageable recipe!
- 1/2 cup whole milk
- 1/4 cup water
- 2 tablespoons unsalted butter
- 2 1/4 teaspoons instant yeast (1 packet)
- 2 tablespoons granulated sugar
- 3 cup all-purpose flour
- 1 teaspoon salt
- 1 large egg
- seasonal sprinkles (optional)
- 3 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups confectioner''s sugar
- 1 tablespoon vanilla extract
- 3 tablespoons whole milk
- In a small saucepan, combine the milk, water, and unsalted butter. Heat over low heat, until the butter has melted and the mixture has reached 110 degrees. Sprinkle the yeast on top and allow to activate for 10 minutes. Once the yeast has activated (it will start to foam), sprinkle in the sugar.
- Add the yeast mixture to the bowl of your stand mixer, with dough hook attached. Add in 2 1/2 cups of flour and the salt, and knead on low until a soft dough forms. Add the egg, and continue to knead until the dough starts to pull away from the sides and form a ball around the dough hook. If you find that the dough is too "runny," then add the remaining 1/2 cup of flour. Knead on medium speed for 4 minutes, and then transfer the dough to an oiled bowl to rest for 15 minutes.
- **At this point, if you don''t have a stand mixer with dough hook, you may use a food processor with dough blade. You may also go old school, and knead with your hands.**
- Generously flour a work surface, and roll the dough out to a 15x10 inch rectangle. Now you will prepare your filling. Take the unsalted butter and spread it onto the dough. If you need/want more, then feel free to add more. Combine the cinnamon and sugar in a small bowl, then sprinkle on top of the butter.
- Roll the dough into a log, starting at the longest edge (the 15 inch edge). Roll tightly, making sure to not crack the dough.
- With the seam side down, slice the dough into 12 equal sized pieces. Grease a 9-inch pie dish, and lay the rolls, cut side down, into the pie dish. Cover loosely, and place the rolls in a warm place (I like to use my oven - turned off). Let rise for 1 1/2 hours to 2 hours, or until the rolls have doubled in size.
- Preheat your oven to 375 degrees F and bake you rolls for 25-30 minutes, covering them halfway through if they start to brown too much.
- Remove from heat and allow to cool slightly, while you prepare you glaze.
- In a medium bowl, whisk together the confectioner''s sugar, vanilla extract and whole milk until smooth and no clumps remain. Drizzle the glaze on top of the rolls and sprinkle with sprinkles if desired. Serve warm or store in an airtight container where they will keep for 3-4 days. Enjoy!
Hardware: *Measuring Cups * Measuring Spoons * Sharp Knife * Mixing Bowls * Small Saucepan * Stand Mixer with Dough Hook Attached * 9-inch Pie Dish * Airtight Container * Rolling Pin * Tea Towel or Foil * Inactive Time: 2 hours - 2 1/2 hours