Easy Cinnamon Rolls

Easy Cinnamon Rolls

Cinnamon rolls are one of my favorite treats. Probably because I love bread! I have a recipe forΒ easyΒ cinnamon rollsΒ that I love. It is a classic cinnamon roll with a glaze icing that goes on when the rolls are warm. If you’ve made my bread recipe {the best homemade bread recipe},Β you’ll recognize the dough! I use the same dough recipe and it turns out great in cinnamon rolls. I don’t use a sweet dough because I like the filling to take center stage. And I like to be able to eat a whole roll without feeling like I’m going to pass out from a sugar rush. πŸ™‚

Easy Cinnamon Rolls

I love cinnamon rolls to have an extra gooey Β filling and the easiest way I’ve found to achieve that is by using brown sugar! Plus, who doesn’t love brown sugar?! Really.Β I’m also one of those people who likes a nice balance of bread to filling. I don’t like too much bread or an over the top filling.

I am a little picky about my bread. But we’ve discussed that before.
Easy Cinnamon Roll Recipe

As for the icing….oh dreamy. And easy!

I also like to keep that on the simple side. It is a basic glaze made with milk and powdered sugar. I add lemon extract to mine so the cinnamon rolls have a little fresh edge. Now, word of caution. I use homemade lemon extract so it is totally possible that you are going to want to adjust the amount of extract in the icing. I used a teaspoon, but start out with half, taste, and then adjust if necessary. If you want to be extra flavorful, zest a little bit of lemon or orange into the icing. Also a favorite of mine!

Easy Cinnamon Roll Recipe

I’m all about those soft edges on any type of roll too, so I bake my easy cinnamon rolls in pie plates so the edges touch. Usually a full batch takes 4 pie plates. If you don’t have 4, you can also use cake pans or a 9×13 pan. It’s all up to you! The closer together you put the rolls, the taller they will be so keep that in mind when you’re arranging them. If you like crisp edges, bake these bad boys up on a cookie tray with a couple inches between them!

My recipe for easy cinnamon rolls is delicious and simple! With a gooey filling and lemony icing, it's the perfect treat!

But really, any way you bakeΒ them will be dreamy. Now, as a final note, sometimes when I call a recipe “easy” that gets mistaken for “quick.” Nothing about delicious bread is quick! But every step of these easy cinnamon rolls truly is easy, and totally worth your time πŸ™‚

Easy Cinnamon Rolls

Yields 24-32 Cinnamon Rolls, depending on size.

2 hrPrep Time

20 minCook Time

2 hr, 20 Total Time

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Ingredients

    For the Dough
  • 8 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons yeast
  • 1/4 cup honey
  • 3 - 3 1/2 cups water
  • For the Filling
  • 12 tablespoons butter, melted
  • 2 cups brown sugar
  • 1 tablespoon cinnamon
  • For the Icing
  • 2 cups powdered sugar
  • 1/4-1/3 cups milk
  • 1 1/2 teaspoons lemon extract

Instructions

    For the Icing
  1. Sift powdered sugar into a large bowl. Add extract and then the milk, starting with 2 tablespoons and working up until the icing is just pourable.
  2. If too much milk is added, simply add more powdered sugar until desired consistency is reached.
  3. For the Dough
  4. Mix dry ingredients together in large bowl or the bowl of a standing mixer.
  5. Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
  6. Gradually add third cup of water and add more if necessary. The dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
  7. Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
  8. Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
  9. After the dough has risen, remove it from the bowl onto a floured surface. Divide the dough in half.
  10. Roll each half out into a rectangle that measure roughly 20 inches x 12 inches
  11. To Make the Rolls
  12. Divide the melted butter up evenly between the two halves of rolled out dough.
  13. Spread it evenly over each half using your fingers or a pastry brush.
  14. Sprinkle the filling evenly over both halves.
  15. Roll each half up tightly, longways.
  16. Cut each half into 12 or 16 rolls, depending on how large you want them.
  17. Place rolls in pie plates, 6-8 per plate depending on how large you cut them.
  18. Let rise 30-45 more minutes, until the edges touch and the centers start to lift.
  19. Bake at 375 degrees F for about 20 minutes, the tops will just barely start to turn golden and the center roll will cooked through.
  20. Pour icing over rolls as soon as they are removed from the oven.

Notes

β€’ I like to bake the rolls in pie plates but 8 or 9 inch round cake pans can also be used. If you would like to bake them so the edges do not touch, place them on cookie sheets 2-3 inches apart.

β€’ I use homemade lemon extract, so the amount you will use may differ. Start by adding 1 teaspoon, taste, and adjust from there.

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