In December I posted instructions for bread with my Swedish Tea Ring recipe – a bread that is incredibly versatile. This past weekend, I turned that bread into the most amazing – and dangerously easy – homemade cinnamon rolls.
While you should absolutely go check out that post, to make things as easy as possible, here’s the bread recipe.
Bread
2 pkgs active dry yeast
1/2 cup sugar
1/2 cup vegetable oil
2 teaspoons salt
1 egg
1 cup warm water
1 cup warm whole milk
5 1/2 cups bread flour
Add yeast to warm water and stir until it dissolves. With a mixer, combine sugar, oil, salt, and egg. Add yeast water and mix thoroughly. Add warm milk and continue to mix well. Add 1-2 cups of flour. Change mixer attachment to bread attachment. Slowly, add the remaining flour to ensure it mixes well. This will require scraping the sides of the bowl periodically with a stiff spatula. You should end up with a sticky ball of dough.
Scrape or roll the dough ball into another greased bowl, and cover the bowl with a towel. Place in a warm room or in a warm spot and let it rise for an hour. (My mom always placed the bowl on our hearth.) It should double in size.
Now you’re ready to make the rolls. The photo above is 1/3 of this bread recipe, so if you’re making all cinnamon rolls, for the ease of dealing with the dough, I’d probably still divide the dough in thirds or at least in half. (A third make a perfect size bread loaf or about 8 dinner rolls.)
Punch to release air and dump onto a well-floured surface. Divide in thirds (this recipe) or in half.
Filling:
2 tablespoons butter, melted
2/3 cup sugar
1 tablespoon cinnamon
Icing:
2/3 cup powdered sugar
2 tablespoons milk
Roll the dough out into a rectangle that is approximately 20 inches on the longest side. Brush with melted butter. Combine sugar and cinnamon and sprinkle all over making sure reach the edges.
Starting with one of the long sides, roll to make a log. Pinch the outside edge along the length of the dough log to cinch the dough. Cut every two inches to make 10 cinnamon rolls. Place (with cinnamon ring showing) in a greased and floured pan, leaving plenty of space for the rolls to rise.
Cover tightly with plastic wrap and refrigerate overnight. Before baking, take pan out of the fridge, letting the cinnamon rolls rise a second time and come up to room temperature (about two hours).
Alternate method: After arranging cinnamon rolls in the pan, cover with a towel, let rolls rise for one hour and then bake immediately.
Bake at 350 for 15 minutes.
Mix icing just before taking rolls out and pour over hot rolls.
Pro Tip: The right tools make everything easier. As you can tell from the recipe, a good mixer with the right attachments is exactly the life hack this bread recipe needs. In addition, when I started making bread and pizza dough regularly, I bought an inexpensive pastry bread scraper/cutter from Amazon. (I’m not an affiliate, so I make nothing if you buy it.) As you can see, it has a ruler built in (great for measuring two-inch rolls), but more importantly, it makes cutting large dough balls so much easier. It also comes in handy for scraping your work surface during clean up.
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