Cinnamon Rolls

I’m lucky to be able to say that I cruise down PCH (Pacific Coast Highway) every morning on my way to work. Passing empty beaches and quaint coastal towns I’m happy to listen to the radio and enjoy the scenery. Just yesterday I realized that for the past week or so I’ve been scouring the streets for a bakery. I’m very familiar with the area and know very well that besides a donut shop, there are no bakeries. Why have I been looking for an eatery that I know doesn’t exist? I’ve been craving a cinnamon roll.

Im not sure when this carving started, but I knew that soon or later I had to have a cinnamon roll. Well today was the day and yes, I never did find that bakery and so very early this morning I whipped up a batch myself. Truth be told, you don’t have to get up too early to make these. The dough comes together easily and I didn’t even use a mixer. A simple wooden spoon and a few minutes of kneading and I was good to go.

I adapted this recipe form Sally’s Baking Addiction and I wish I had followed her advice and put foil over the rolls as they were baking. I was a tad late in doing this and mine were a little browner than I would have liked, but with a good slather of glaze over top I didn’t seem to mind. Eat these as soon as they come out of the oven or be sure to re-heat them as leftovers. That’s what I’ll be doing tomorrow morning…

Rolls

2 and 3/4 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 package yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk
2 and 1/2 tablespoons unsalted butter
1 large egg

Filling
3 tablespoons unsalted butter, softened to room temperature
1 and 1/2 tablespoons ground cinnamon
1/4 cup granulated sugar
1 cup chopped pecans or walnuts

Glaze
1 cup powdered (confectioners’) sugar
1 teaspoon vanilla extract
3 tablespoons milk or cream

Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.

Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.

After the rolls have doubled in size, preheat the oven to 375F. Bake for 20-25 minutes until lightly browned. Cover the rolls with aluminum foil after about 12 minutes to avoid heavy browning.

Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls.