Monday, May 24, 2010

Mmm... do I smell Cinnamon Rolls?

You really can't go wrong with cinnamon rolls for breakfast. The problem with making them from scratch is that it takes such a long time. All that rising and resting makes it hard to actually make fresh cinnamon rolls and eat them for breakfast on the same day, unless you are a crazy baker who gets up way too early! So I was very excited to find a recipe that was only supposed to take ninety minutes on I think it took me a little longer, but the first time you make something always takes longer because you don't know what you're doing : ) I changed the recipe to bake in a pan instead of a muffin tin (thought they would get dry) and added some of Martha Stewart's buttercream icing to the top. These were delicious!

Ninety Minute Cinnamon Rolls 
makes 12 small rolls

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (NOTE: My dough was very sticky and wet and I had to add quite a bit of flour in the kneading process, but it came out great in the end.)
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough (from the long side) and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Serve warm.
Basic Buttercream
Makes about 2 cups, which was more than these needed. A half batch would do. I iced each roll immediately before eating.
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract


  1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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