I used to make cinnamon rolls years ago. I still have my recipe handwritten on paper with butter splatters and dough stuck to it from years ofuse, but at some point, I decided that making cinnamon rolls was not worth the effort.
Yep, I said it. They are a two-day process and need as much care as a toddler as they rise., I have made them for years. However, I stopped making them because of how labor-intensive it was.
So when I saw a recipe from one of my favorite food bloggers touting her “easy-to-follow cinnamon rolls,” I was skeptical. But since Sally’s Baking Addiction has never let me down, I decided to try it; all I have to say is homemade cinnamon rolls are back on the menu!
With summer here and being on the go or having company, it is nice to bake up a batch of these to keep in the freezer. Served with your favorite fruit and a cup of coffee, it is perfect for the “sit a spell” moment when a friend drops in.
Summer is a great time to try something new or REnew a dream or goal. For me, that includes teaching swimming lessons again! I was very hesitant, but my daughter, Emma, kept insisting that I still had much to offer. On a whim, I asked the local swim coordinator if they ever needed a backup. She wanted to know when I could start.
And I love it. I feel a bit old to jump into the pool and teach kids how to swim, but I am so thankful I am doing it this summer, even if I fall into bed tired. It is a good tired.
Which reminds me…my theme for this summer is also REST. What does that even look like in today’s fast-paced world? Well, it loo
ks different for everyone. REST isn’t a luxury that only a few can enjoy. We need it physically, mentally, spiritually, and emotionally.
One of the things I tell my frantic swimmers is that when you start to panic, just pause, or REST.
A Forbes article on the topic of rest helped to verify what I had been thinking about that topic of REST. Check out the link below to read it for yourself.
What great advice for myself as well. When I feel anxious, maybe a little rest will go a long way. Even the cinnamon rolls need to rest in order to rise.
What about you? Have you RESTED lately?
Make it a priority.
Take 5 minutes.
- 2 1/2 cups all purpose flour
- 1/3 cup instant potato flake
- 1/2 tsp. salt
- 1/4 cup granulated sugar
- 3/4 cup whole milk or buttermilk
- 3 Tbs butter-melted
- 2 1/2 tsp yeast
- 1 egg- room temperature.
- OPTIONAL- 1 cup raisins or chopped dried apricots,
- 3 Tbs butter-softened
- 1/2 cup packed brown sugar
- 1 Tbs cinnamon
- CREAM CHEESE FROSTING
- 4 ounces cream cheese, softened
- 2 Tbs butter - room temp
- 2/3 cup powdered sugar
- 1 tsp. vanilla
- Make the Dough.
- Whisk flour, sugar, and salt together and set aside.
- Combine the milk and butter together in an glass bowl. Heat in microwave until butter melts and mixture is warm to touch.
- Whisk in yeast until fully dissolved.
- Pour mixture into dry ingredients, add in egg and stir with wooden spoon or use a paddle in a stand mixer until a soft dough forms.
- Transfer dough to lightly floured surface and knead dough for 3-5 minutes until it is a smooth ball. Add flour if dough is too sticky to handle. Put in a lightly greased bowl and cover for 10 -15 minutes to allow dough to rest and rise. .
- Roll out dough into 14 x 8 inch rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Roll out the dough so it makes a 14 inch log. Slice into 12 cinnamon rolls and place in a greased 9x9 pan or a greased 9 or 10 inch cast iron skillet.
- Cover and let set for 60-90 minutes in a draft free place.
- Preheat oven to 375 degrees and bake rolls for 24-27 minutes until golden brown. If they are getting too brown, lightly cover with aluminum foil.
- Remove from oven and cool on wire rack.
- Icing - Whip the cream cheese and butter until smooth. Add in powdered sugar and vanilla or lemon .
- When the rolls are warm, frost with a butter knife.