Easy Homemade Cinnamon Rolls

Oh cinnamon rolls...I can't believe I've taken this long to post a cinnamon roll recipe. Oh wait, that's probably because I haven't made them from scratch since I was about ten. But oh how I love cinnamon rolls and have never dared to make them because I knew I could eat a whole batch by myself.

Enter these goodies that fit into one deep pie pan and are as easy as they are dreamy. Did I tell you how much I love cinnamon rolls??

These bad boys not only fit in a pie pan, but they only require one rise that makes them very doable. And the dough? It is perfectly sweet and works well with the cinnamon filling.

The glaze is a real winner, too. Not only because it's easy, but it tastes great, too. I used half and half, which I think made all the difference. 

I snapped this last picture right as my in-laws walked through the door for their specially ordered hot cinnamon rolls. ;) But really, the timing was too perfect for their visit.

Don't ever be intimidated by making these because you can totally do it! And it'll be so worth it, too.

Easy Homemade Cinnamon Rolls

Slightly Adapted from Sally’s Baking Addiction

Makes 11 Cinnamon Rolls
Rise Time: About an hour

2 and 1/2 cups all-purpose flour, more if needed

3 Tbsp. sugar

1 tsp. salt

1 package instant yeast (1 packet = 2 and 1/4 tsp.)

1/2 cup water

1/4 cup milk

2 and 1/2 Tbsp. unsalted butter

1 large egg

Filling

3 Tbsp. unsalted butter, softened to room temperature

1 Tbsp. ground cinnamon

1/4 cup sugar

Glaze (You can easily double this if you would like your cinnamon rolls lathered in icing)

1 cup powdered sugar

1 tsp. vanilla extract

2-3 Tbsp. milk, half & half or cream

For the Dough:

1. In a large mixing bowl, toss flour, sugar, salt and yeast together until combined. Set aside.

2. Heat the water, milk, and butter together in the microwave, in 30-second intervals, until the butter is melted and the mixture is hot to touch. About 115-120F degrees. (I used my meat thermometer to check the temperature.) Stir the butter mixture into the flour mixture.

3. Add the egg and more flour, a Tablespoon at a time, if needed until dough is no longer sticky. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

4. On a lightly floured surface or in a mixer, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

For the filling:

5. After letting the dough rest, roll it out in a 14x8-inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Starting with a long side, roll up the dough tightly with the seam side down. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. (Dental floss works great for cutting cinnamon rolls. Simply place a piece of floss under the rolled dough where you need to make your cut and bring the floss up around the dough, crossing it over the top and cutting through the dough and filling.

6. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Tip: Heat the oven to 200 degrees F. Turn oven off. Place rolls inside oven and allow to rise. (Mine only needed to rise for an hour.)

7. After the rolls have doubled in size, preheat the oven to 375 degrees F. Bake for 25-30 minutes covering with aluminum foil after 15 minutes left to avoid heavy browning.

For the Glaze:

8. Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon milk. Right before serving, top your cinnamon rolls with glaze. 

Serve warm and enjoy!