Before we get into the baking portion of this post, can we talk about the Olympics for a hot second? I have spent the last few days doing pretty much nothing other than watching the Olympics. Mainly swimming. Mainly men’s swimming. Mainly me just pausing the TV every time the USA men’s swim team is shirtless. As I type this, women’s gymnastics is on in the background, and I’ve never felt more un-flexible and out of shape as I do in this moment. I don’t even like bending over to pick things up that I’ve dropped on the floor, and these people are doing flips in the air at 75 miles an hour. Honestly, is Simone Biles actually a human? UN.REAL.
You go, athletic people. I’ll just be here. Shoving Cinnamon rolls in my mouth at record breaking speed.
Now that I’m done ranting about something completely unrelated, let’s get into the task at hand, shall we?
What is your favorite thing to eat for breakfast? Is it cinnamon rolls? I bet it’s cinnamon rolls. It is for me anyway. It’s dessert. But also breakfast. I shall call it bressert. Breakfast. Dessert. Get it? Whatever. Usually whenever people want these delicious things, they go to the store and buy a tube. Guilty. Once you get past the opening of the un-openable tube, they are very easy to make! They are also damn delicious. However, we have always wanted to experience homemade ones.
I decided to give them a try! First things first, you have to make the dough. I’ve never made anything that required yeast before. It made me nervous. For some reason, in my head it seemed way more complicated than it actually is. Doesn’t the word ‘yeast’ freak you out? No? Just me? Okay, moving on. The dough making is the first step in the cinnamon roll process. You have to make the dough and let it rest in a warm environment for like ever. At least an hour and a half. You want the dough to double in size. I made my dough. I put it in the oven to rest. I watched it. It wasn’t rising. An hour went by and it looked the same. This is where I was like “Great. My dough is broken.” I thought my yeast was dead or something. SO, I made a new batch with new yeast just in case. So now I had 2 batches of dough. Turns out both of my dough batches rose eventually. I ended up with way more dough than I needed. So stay tuned for a second cinnamon roll recipe in the near future.
When resting your dough, preheat the oven to 200 degrees and then turn it off. That will provide a nice warm environment for your dough to rise in.
After the dough has risen you need to roll it out and fill it with the good stuff. That good stuff is a mixture of cinnamon, sugar and butter. Then you have to CAREFULLY roll it up and cut it. It’s actually really difficult to cut. It squishes down. Then you have to re shape it. The internet told me to use dental floss. That didn’t work either. Maybe I just did it wrong though. WHO KNOWS. Regardless, my rolls came out looking awesome. So how you cut them is not that big of a deal!
After you cut them and put them in a greased 9X13 pan you need to cover them with a damp towel for 30 minutes and let them rise some more. In case you haven’t noticed, there is a lot of waiting involved in these. But, it is worth it in the end, because they are delicious.
ALAS! After you bake them at 350 for 20 minutes they are done! Whip up the icing and generously slather it on! Get it all up in there. These are well worth the wait. Especially when eaten warm. Do it. Eat them warm.
We hope you make these and enjoy the hell out of them.
Recipe adapted from JoCooks