Ok so everyone in the house was screaming for cinnamon rolls this morning. I found a few recipes online that looked promising but they take 6 to 8 hours to make. Ummmm no thanks. That's a bit too long. So I decided to wing it. It's similar to the king cake that I make, it just doesn't take nearly as long. The whole process takes about 2 hours. So if you want them for breakfast, you could get them ready the night before. I woke up at 8 so we had them ready to eat for 10 am. Perfect for a lazy Sunday. Here's the recipe:
- 2 eggs
- 1/4 cup of whole milk
- 1/2 cup of water
- 2 teaspoons of vanilla extract
- 2 teaspoons of butter extract
- 1 1/4 ounce package of quick rise yeast
- 4 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 cup of powdered sugar
- 1 teaspoon of salt
- 2 teaspoons of baking powder
For the cinnamon topping:
- 1 1/2 tablespoons of ground cinnamon
- 1 cup of light brown sugar
- 1/2 cup plus about 1/4 cup of melted coconut oil (or melted butter or vegetable oil)
For the icing:
- 1 1/2 cups of powdered sugar
- 1 teaspoon of vanilla
- 1 teaspoon of butter extract
- 2 tablespoons of whole milk or cream
Take 1/4 cup of milk and 1/2 cup of water and put it in a large microwave safe mixing bowl. Heat in the microwave 30 to 45 seconds. You want it to be warm, not scalding hot, or you'll kill off the yeast.
Once the milk and water has been heated add in 1/4 cup of granulated sugar, mix well, then sprinkle the packet of yeast over the top.
Let it sit for 5 to 10 minutes. Until it becomes foamy over the top.
While the yeast is sitting. Sift together the flour, 1 cup of powdered sugar, 1 teaspoon of salt, and 2 teaspoons of baking powder in a large bowl.
When the yeast is ready, add in 2 eggs and the extracts.
Mix well with a hand mixer.
Add in the sifted dry ingredients, about a cup at a time, mixing well before adding the next cup.
Continue mixing until all of the flour has been added. You will have to knead in the last cup or so by hand, the dough will be a little stiff.
Knead the dough for about 5 minutes, then coat well with melted coconut oil, 3 to 4 tablespoons (or you can use vegetable oil) Make sure to coat the top, bottom and sides.
Let it rest , in a warm draft free place, until it doubles in size. It should take about an hour to an hour and a half. (I usually knead the dough and let it rise in the same bowl to save on clean up).
Once it has doubled, turn the dough out onto a clean, floured work surface, sprinkle a little flour over the top also.
****Preheat your oven to 200°.
Roll the dough out to about 1/4 inch thick.
Spread the melted coconut oil (or butter) over the entire surface of the rolled out dough.
Mix the brown sugar and cinnamon together in a mixing bowl.
Spread the cinnamon and brown sugar evenly over the entire surface of the dough that you have coated with coconut oil or butter.
Roll up the dough from one end. Roll it as tightly as you can.
Continue rolling until you have a long roll.
Grease a 9x13 inch pan with butter or shortening.
Cut the rolls gently with a knife. You can fit 12 in a pan. You can either make 2 pans or cut the roll in half and wrap in plastic wrap and then foil, and freeze to use later. This recipe makes about 24 cinnamon rolls.
Once you have them cut out, layer them in your pan.
Your oven should be preheated to 200°. Turn the oven off, cover the rolls with a piece of aluminum foil and put them in the oven for 30 minutes to rise. Make sure the oven is OFF.
They should be a bit bigger in size once you take them out.
At this point they are ready to bake. Set the oven to 350° and bake the rolls for 15 to 20 minutes.
Make the icing while the rolls are baking.
Take 1 cup of powdered sugar and add 1 teaspoon of vanilla, 1 teaspoon of butter extract and 2 tablespoons of milk.
Mix well with a fork or whisk.
The cinnamon rolls are ready once they've browned a little on the top.
Add the icing while they're still warm.
Serve immediately. Yum!!!