My apologies. These are so not healthy, but a girl’s got to splurge now and again. And I’m totally blaming Hubs for this one. He’s been talking about cinnamon rolls for days. One of the downsides of knowing how to make just about anything from scratch, is there’s enough of something in the house to make something I shouldn’t. Oh, these were so good.
1/2 cup butter, melted, divided
2 1/2 cups bread flour
1/2 cup sugar, divided
2 tsp yeast (1 packet will work fine)
2/3 cup warm milk or water (I used half water, half almond milk)
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup powdered sugar
And a bit more milk
In a bowl, stand mixer or bread maker, combine 1/4 cup butter, flour, 1/4 cup sugar, egg, yeast and milk (or water). Mix together and knead about 5 minutes until smooth and stretchy. If dough feels to wet or too dry, and flour or milk accordingly. Dough ma be slightly tacky, but shouldn’t stick everywhere, nor should it be difficult to work. Cover and allow to rise 30-60 minutes.
Preheat oven to 350. Lightly grease a 9″x9″ pan. Reserve 1 tbsp butter. Spread a little flour on counter and have a little extra on hand just in case. Roll dough into a rough square about 12×12″. Brush remaining melted butter (minus the 1 Tbsp you reserved) onto the dough. Spread 1/4 cup sugar, brown sugar and cinnamon on the buttered dough. Roll and cut into 6 pieces. Stand pieces on end in pan. Cover with plastic wrap and allow to rise another 30 minutes.
Remove wrap and bake about 30 minutes. While they’re baking, make your glaze. Combine 1 Tbsp melted butter, 1/4 cup powdered sugar, and a couple of teaspoons of milk. Stir well. Add milk until you reach a consistency you like. The best way to check the rolls is with a good ol’ thermometer. They should temp at about 155-160 in the middle. Any less than that and they will likely be a little doughy still. As soon as they’re done, flip rolls onto a plate. You can add your glaze now (it will melt in a lot at this point), or wait until they cool (and the glaze will sit on top more).