Cinnamon rolls are the very definition of comfort food. They’re fantastic breakfasts and delightful late-night crave-quenchers. Cinnamon rolls are universally pleasing — who can say no to a cinnamony, fluffy roll?
Making cinnamon rolls at home isn’t all that hard either. You make the dough, smother it in butter, dust it with cinnamon and sugar, and roll them tightly. What’s hard about that? And do you know what? Making homemade cinnamon rolls is also fun, so you’ll have a blast. Guaranteed.
Store-bought cinnamon rolls are even too dry or sweet; they’re never exactly right. That’s where homemade cinnamon rolls come in. Get them right or not quite, but at least they’re your creations.
Cinnamon rolls are also versatile and having them around gives your family a healthier bake alternative they can even take to school or work. By the way, your house will smell addictively delicious! Fill your kitchen with cinnamony bliss!
To make cinnamon rolls from scratch, you must make dough. It comes together with all-purpose flour, milk and sugar. You’ll also need ground cinnamon and granulated sugar and lots of butter, but that’s basically it. If you want to coat your cinnamon rolls with a classic glaze, have in hand confectioner’s sugar and a splash of milk.
Rolling the dough takes a bit of practice, I won’t lie, but I’m pretty sure you’ll get them right on your first try. Master the art of making cinnamon rolls, and your life will be so much better! And tastier!
Grease a 9×9-inch baking pan and preheat the oven to 375°F.
In a mixing bowl, combine 1/2 cup of sugar with the cinnamon and set aside.
In a second mixing bowl, combine the flour, milk and remaining sugar. Mix until you get a firm dough. Let the dough sit for 30 minutes.
Flour a clean surface and knead the dough for ten minutes until smooth and stretchy. Roll the dough into a rectangle.
Brush the dough with butter and dust with cinnamon sugar.
Roll the dough and cut it into twelve pieces.
Place the rolls in the baking pan and brush with the remaining melted butter.
Bake for 30-35 minutes until puffy and golden.
To make the glaze, combine the confectioners’ sugar with the milk. Allow the cinnamon rolls to cool down and brush them with the glaze.
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