Cinnamon Rolls remind me of home. Except that our secret recipe comes out of one of those poppy can thingies. Don’t judge people. If you haven’t yet ventured into poppy can cinnamon rolls thingies, well, you’re missing out. Although, after reading how easy these little gems that Amy sent in are to make, I’m thinking I might ditch the can permanently. Or maybe just on special occasions? I haven’t decided yet.
- 1 1/2 cups warm water
- 1 package yeast
- 1/4 cup granulated sugar, plus some to spread between layers
- 1/4 tsp salt
- 1/4 cup oil
- 4 1/2 cups flour
- Butter for spreading between layers
- Cinnamon for spreading between layers
- FOR THE GLAZE
- Butter (I used about 1/2 cup), melted
- Powdered sugar (I used about 1/4 cup)
- Vanilla (I used about 1/2 tsp)
- Milk (I used about 1/4 cup)
- Dissolve the yeast and sugar in the warm water.
- Mix in the flour, oil and salt.
- After mixing well, knead the dough into a ball.
- Let it sit, covered, in a room temperature spot until the dough is doubled in size (about 2-3 hours).
- Roll the dough out thin, then spread a layer of butter, cinnamon, and sugar on the dough. (Adjust the quantities to your liking, but I recommend not skimping!).
- Roll the dough into a log, then slice it into about 1 inch slices. Arrange the sliced rolls in a pan that has been prepared with cooking spray, leaving some space between each roll. If you use a 9x12 baking pan, you'll be making 2 pans worth.
- Bake at 350 degrees for 25 minutes. In my family, we text pictures of the finished rolls to make faraway family members jealous! ;)