Sunday Special: Picky Eater Approved Cinnamon Rolls

Sunday_Special

Breakfast was my least favorite meal as a kid. I hated the foods associated with this morning meal and I often skipped the meal entirely. Eggs, cereal, and oatmeal were not (and still aren’t) my definition of delicious.

Cinnamon had a different story.  I often grabbed cinnamon sugar pop tarts as I walked out the door to go to school and cinnamon rolls were the only food I woke up for on weekends. The sweet smell of these cinnamon swirls cooking in the oven guaranteed a great day. I often ate pre-made Pillsbury Cinnamon Rolls but my favorite mornings were those with cinnamon rolls made from scratch.

Cinnamon Rolls have a complicated and challenging reputation. Trust me, they are easier to make than you think they are. Try for yourself! You won’t be disappointed.

Picky Eater Approved Cinnamon Rolls

Cinnamon Rolls: What makes this recipe picky eater approved is the minimalist approach. These delicious buns only require seven ingredients!

1 cup milk

1/2 cup butter

1 packet RapidRise Instant Yeast

1 tablespoon +1/4 cup sugar

1/4 teaspoon salt

2 1/2 cups flour

1 teaspoon cinnamon

Heat milk and 3 tablespoons of warmed butter in the microwave for one minute, in 30 second increments. Let cool to until it is the temperature of warm bath water. Transfer mixture to large bowl and add yeast. Set aside for 15 minutes or until yeast has activated, then add 1 tablespoon of sugar and salt and stir.

Gradually add all the flour and stir after each addition. When all the flour is added, transfer to a lightly floured surface and knead for 5 minutes. Place ball of dough into a large clean bowl. Cover and let rise for 1 hour. It’s best to choose a low-draft environment for this step. I like set it aside in the empty oven or laundry room, away from any commotion.

Picky Eater Approved Cinnamon RollsPicky Eater Approved Cinnamon Rolls

 

 

 

 

After an hour, roll out the dough into a thin rectangle on a lightly floured surface. Brush with 3 tablespoons of butter and top with 1/4 cup of sugar and cinnamon. Starting a one of the long ends, roll the dough tightly and place seam-down.  Cut into 2 inch sections with a serrated knife and place into a well buttered 8×8 square pan (or similar sized circular pan). Brush with remaining 2 tablespoons of melted butter.

Bake rolls for 25-30 minutes at 350F. Let cool and frost with picky eater approved icing.

Pickin’ Your Brain:

  • What is your favorite childhood breakfast?