Is there anyone that dislikes a Cinnamon Roll? How many people can actually make a cinnamon roll? I feel like there aren’t many hands raised here. I come from a Cinnamon Roll family. A German one. Meaning, they aren’t just Cinnamon Rolls, they’re sweet rolls. My Grandma can make them, my aunt can make them, my mom can get pretty close, I….can’t. As someone who spends a lot of time in the kitchen it’s an insult. I feel like when the recipe was given to me they left out an ingredient or changed the amounts or something, I just can’t get them to work. It took me a month to get the dough right (the bad batches hit the wall, soooo not kidding, but I still haven’t perfected the perfect roll my Aunt and Grandma can probably crank out in their sleep.
I’ve for now given up on the recipe, I’ll come back to it, but for now I’m going to pout in the corner and play with other ones instead. So it’s a Thursday at 9pm, waaaaay too late to make a perfect 4-5 hour cinnamon roll batch. Wait…I have an hour, and I don’t need….yeast?! Get out of town! I’m not sure you can even qualify them as a Cinnamon Roll or a Sweet Roll if they don’t have yeast, but guess what, I don’t care…these are freakin’ amazing. They are oooey and gooey, and just melt at every bite.
Family show up at your doorstep Saturday at 9am for breakfast? NO PROBLEM! Need a backup plan for your failed quiche…I got you covered. Having people over for brunch and everyone trips up your front stair and spills their dishes? YOUR WELCOME. Make these.
1 Hour Cinnamon Rolls
Adapted Slightly from Bakingdom
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
1/2 tsp vanilla
1tbsp butter, melted
3 cups flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (don’t have any? 1 cup milk + 1 tbsp lemon)
6 tbsp butter, melted
1/3 cup maple syrup (I warm it a tad so it pours/mixes better)
2 tbsp butter, melted
3 tbsp maple syrup
3-4 tbsp milk
1 cup powdered sugar
1. Filling: mix all the dry ingredients with whisk or fork. Add the melted butter and vanilla last and mix. It will have the consistency of wet sand.
2. Dough: Add the first dry ingredients in a bowl and combine. Then add the buttermilk, syrup, and TWO tbsp of the melted butter, just until combined.
3. Transfer dough to a flour surface and knead until soft and smooth. Note: It will be a touch sticky, thats ok, it’s dough right?! Don’t over flour. Once smooth, place the dough in floured or greased bowl and refridegerate for 20-30 minutes.
4. Take your chilled dough, flatten out unti you get about a 12×18” rectangle. Spread 2 tbsp of melted butter over the top, leave 1inch clear around the edge. Sprinkle the filling evenly. Here I like to add some toasted almonds for extra flavor, but totally optional. Press the filling with your fingers lightly into the dough.
5. Starting with the long side, roll the dough up tightly into a log. Pinch the seam closed, and place the log seam down. Cut into 8-10 equal pieces (I do 10 if I’m trying to stretch it out)
6. Brush the dough with the remaining 2 tbsp of butter , place in a in a greased 9″ cake pan and bake for 20 minutes or until golden brown.
7. Icing: Cream the butter, then add the powedered sugar and milk and mix until completely smooth (use a mixer). Add the syrup, mix well. If you need to thin it out, add a tsp of milk at a time. Wait about 10 minutes before drizzling the cinnamon rolls. Serve warm!