Breakfast is served!
By Peyton Pitman, Assistant Editor
There’s something about baking complicated pastries that makes me want to punch my hand through a wall. Cinnamon rolls are one of those.
The recipes are usually time-consuming, hard, and more trouble than they’re worth. But this recipe is like no other I’ve come across. The rolls are soft, easy to make, and they can keep you out of the grocery store during your social distancing.
I do not want to go on for three pages about how I was living my normal life, and I just happen to bake the perfect cinnamon rolls. We all know that’s the worst part of the recipe blogs. So, here you go — one recipe at your disposal. Enjoy.
Serving size: 10 rolls.
- 3 Tbsp butter
- 1 packet instant yeast
- 1 cup milk of choice
- 1 Tbsp sugar
- 1/4 Tbsp salt
- 3 cups flour
- 3 Tbsp butter
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 1 cup powdered sugar
- 1-2 Tbsp milk of choice
- Heat the milk and butter for the dough, and then add in the yeast. Set aside and let it activate for 10 minutes.
- After 10 minutes is up, add in the sugar and salt.
- Add in the flour 1/2 cup at a time. When it is too thick to continue mixing, knead the dough until it forms into a ball. Note: the dough will be sticky.
- Set aside the ball of dough and let it rise for one hour.
- After the hour is up, roll the dough out into a rectangle shape. Brush the dough with the butter you set aside. Afterward, evenly spread the cinnamon and sugar over the buttered dough.
- Start at one end, and roll the rectangle until it forms a long tube. Cut the dough until you have about 10 rolls altogether.
- Preheat the oven to 350 degrees and bake the rolls for 25-30 minutes or until brown.
- If you want topping, mix together the powdered sugar and milk until icing forms. Pour over the rolls and enjoy!