I'm Kayla. A millennial obsessed with makeup, planner decorating, and board games. Working towards a more organized, simplified life one post at a time. #catlady



Cinnamon Rolls

Cinnamon rolls are my weakness. Put glaze on a delicious, cinnamon bun and I'm done. When I decided to hop back into baking again this was the first recipe I tried from the 1001 Cupcakes, Cookies & Other Tempting Treats. I just couldn't resist.

I've gotten into a habit of writing down when I first baked a recipe and jotting down notes in the margins. I like the feeling of a used recipe book. Plus my oven is iffy on the best of days and I really need to keep track of proper oven times.

After adding together all the dry ingredients (see the full recipe below), you mix together all the wet ones before pouring them together. There's just something so satisfying about separating the egg yoke from the egg white. I had never done it prior to this recipe and it makes you feel like a baking ninja.

Once all the wet items are whisked together, they're mixed with the dry to create a soft, moist dough and it's set aside. Next is the filling. A blend of a couple different sugars and even more cinnamon for a nice paste. 

After the filling is blended, it's time to roll out the dough. I find my dough to be fairly sticky more often than not, so I use a healthy amount of flour on top of the parchment paper I've laid out. That way the dough won't stick when I roll it into a log. 

I'm sure there's more of an official way of spreading the filling out on the dough, but I take the back of the spoon and just go crazy. It's all going to the same place in the end anyway!

This next part makes me feel like a true baker. You take the parchment underneath the rolled out dough and pull it up and roll the dough into a log-like shape. Then you take a very sharp knife and cut it into even sections. The recipe says it makes eight, but I always end up with 10-12 in the end.

Pop them down on your parchment lined, greased tins and pop them into the oven!

As they're baking, make the glaze. Boiling water is definitely a must to make sure all the ingredients melt and create a nice smooth glaze.

This cinnamon rolls are heavenly and I must admit I've made them a few too many times to count. It's definitely going to be a recipe I use for years to come.

Makes 8-12 cinnamon rolls

  • 7 tbsp butter, melted
  • 2 1/2 cups self-rising flour (seriously. self-rising is a must)
  • pinch of salt
  • 2 tbsp superfine sugar
  • 1 tsp ground cinnamon (more if you want it super cinnamon-y)
  • 2 egg yolks
  • generous 3/4 cup milk
  • 1 tbsp butter, melted
  • 1 tsp ground cinnamon
  • 1/4 cup light brown sugar
  • 2 tbsp superfine sugar
  • heaping 1 cup confectioners' sugar
  • 1 oz cream cheese, softened (make sure it's softened or you'll have a tough time)
  • 1 tbsp butter, softened
  • about 2 tbsp boiling water (it means boiling)
  • 1 tsp vanilla extract
  • Preheat oven to 350
  • Line round cake pans with parchment paper and grease the sides with butter
  • Place flour, salt, sugar, and cinnamon in large bowl and mix
  • In separate bowl place butter, egg, and milk and whisk together
  • Combine with dry ingredients and mix till soft dough forms
  • Mix filling ingredients together in separate bowl
  • Place dough on floured parchment and roll out to about 12x10 inches
  • Spread filling on dough evenly
  • Take edge of parchment and pull up, rolling the dough on top of itself to form a log
  • Cut log into equal sized pieces and place pieces equal distance apart in the cake pans
  • Bake for 28-30 minutes
  • Sift confectioners' sugar into large bowl and make well in the center
  • Place cream cheese and butter in center
  • Take bowling water and pour on top of mixture and stir to mix
  • Add vanilla extract and set aside until rolls are done
  • Let rolls set for 5 minutes before adding icing glaze
  • Serve warm and try not to eat too many

Definitely send along a photo if you make these!

xoxo Kayla

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