homemade cinnamon rolls warm from the oven in under an hour

Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


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In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


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This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
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homemade cinnamon rolls warm from the oven in under an hour

Easy Fast Homemade cinnamon rolls
Course Breakfast
Author dclarkabal

Ingredients

  • 2 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon yeast or 1 packet
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tablespoon unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract

filing

  • 1/2 stick unsalted butter softened/room temperature
  • 2 tablespoon cinnamon
  • 1/4 cup brown sugar

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

Dough

  • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

Filling

  • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15″x 9″ rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
  • Place them in a 9″x 9″ slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

Glaze

  • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
  • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

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recipe adapted from: the recipe critic

Originally posted at Cooking at Clark Towers

Honey Whole Wheat Bread

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by Heather Harris Brady

There are lots of bread recipes out there, and lots of them are good but few of them meet my main criteria – happily, this one does! If I’m making bread for everyday use I want two nice, full loaves that taste great, slice neatly, keep well, and are at least partly whole grain.

This recipe is based on a recipe in Farm Journal’s County Fair Award-Winning Recipes cookbook. I’ve tinkered with it to good effect – I changed the original ingredients a bit and simplified the mixing method. The sugar gives it a nice brown crust, which you can leave as-is or brush with melted butter if you like a softer outer crust.

Honey Whole Wheat Bread, Makes two 8″ x 4″ loaves

  • 1 pkg. quick-rise active dry yeast
  • 1-1/2 c. lukewarm water
  • 3-1/2 c. whole wheat flour
  • 2 T. local honey
  • 2 t. salt
  • 1/2 c. hot water
  • 1/3 c. brown sugar, lightly packed
  • 3 T. butter
  • 2 c. unbleached all-purpose flour
  • Melted butter for brushing

Combine the whole wheat flour, lukewarm water, yeast, and honey in a mixing bowl. Stir to a shaggy dough and rest for 15 minutes.

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Combine the hot water, brown sugar, salt, and butter. Add to the bowl along with the all-purpose flour.

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Stir until the ingredients are well-incorporated.

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Let rise until doubled in bulk. Punch down and knead for five minutes on a lightly floured surface. Divide the dough in half. Pat each half to a disk, roll up like a jellyroll and put into greased loaf pans.

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Let rise until the dough has reached the top of the pans. Preheat the oven to 375.

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Bake for 35-40 minutes, or until the loaves sound hollow when you thump the top lightly.

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Set the pans on a rack and brush the tops of the loaves with melted butter if desired. After five minutes turn the loaves out of the pans to cool completely.

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Your house will smell terrific and you will have amazing fresh sandwich bread for a week. These loaves freeze well, just make sure to double wrap them (once in plastic wrap and then with an outer covering of freezer paper).


Other Little House on the Dunes fall favorites –

2012: Apple Crisp
2013: Malakoff Torte
2014: Brioche Coffeecake
2015: Panna Cotta with Pears & Salted Caramel
2016: Gingergold Cake
2017: Marble Bars


Originally posted at MidWestern Farm Girl