Hubs and I love to make breakfast for dinner. It’s so easy and so delicious. We usually stay pretty basic – eggs, sausage, biscuits. Well, the other day we decided to make cinnamon rolls and have them as a sort of breakfast-for-dinner-dessert. It turned out to be a fantastic idea, except that we had so many cinnamon rolls left over that we didn’t quite know what to do! (We may or may not have accidentally made a double recipe.) This week, I’m thankful for good friends to share baked goods with and wonderful coworkers who eat anything you bring into the office. 😀
In this post, I’m going to share the process for making the dough, and next week I will share a few different fillings we used for our cinnamon rolls! Making these cinnamon rolls is a pretty time consuming project, but I promise it’s worth it.
Ok, let’s get started! (Keep in mind that these photos are of a double recipe’s worth of ingredients, but the instructions are for a normal amount of cinnamon rolls. 😀 )
To begin, we are scalding milk. The process of scalding milk sounds intimidating, but it’s really not too bad. There are plenty of quick youtube videos out there, like this one, if you want to understand just how it works. Basically, you slowly heat milk until right before it starts boiling. It’s important to not let the milk boil and to not let a film form on top of the milk.
So, pour 1 cup of milk into a saucepan and stir while heating. Just before it boils, you should start to see little bubbles around the edge of the pan. Remove the milk from the heat and set to the side.
Now that the milk is cooling, pour 1 packet of yeast into lukewarm water and stir. Set this to the side as well, and let the yeast soften. When it starts to foam a little, don’t worry, that’s good!
In your mixing bowl, cream together 1/2 cup butter, 1/2 cup sugar, and 1 teaspoon salt.
Slightly beat the 2 eggs and then pour them into the mixing bowl.
Add in 1 tablespoon lemon juice, the lukewarm milk, the yeast and mix until combined. Be sure to scrape the sides and bottom of the bowl to make sure everything is incorporated.
Slowly mix the flour in about a 1/2 cup at at time. You will need around 4.5 cups of flour total, and the dough should still be a little sticky to the touch.
Pour the dough out onto a lightly floured counter top and knead well.
Grease your mixing bowl and then place the dough back inside. Brush the top of the dough with a little oil and cover with saran wrap. We need the dough to rise to double it’s original size now. The best trick I’ve found for doing this is to start a load of laundry, wrap a towel around the bowl, set it on top of the dryer, and sit back and wait. It should take about an hour for the dough to rise. Hey, look at that, you just multi-tasked and you didn’t even plan on it! 🙂
Alright, this is where I’m going to leave you until next time…
I know, I know! It’s so suspenseful! Next week we will roll out our risen dough, add some delicious fillings, let it rise again, and then finally get to dig into these tasty cinnamon rolls. Thanks so much for stopping by the blog, and I hope you enjoy this dough recipe. This is such a delicious bread, and I hope you can use it to make lots of different treats!
Oh, and here’s a sneak peak of what this dough turns into next week! 😉
I’ll be sharing this post at Fiesta Friday!
Basic Cinnamon Roll Sweet Dough
This delicious sweet dough is perfect for any type of cinnamon roll or King cake!
- 1 cup milk
- 1 package active dry yeast
- 1/4 cup lukewarm water
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 eggs, slightly beaten
- 4 – 5 cups all purpose flour
- Scald milk and set to the side until lukewarm.
- Pour yeast into lukewarm water and soften (follow directions on yeast packet).
- In mixing bowl, cream butter, sugar, and salt together.
- Add eggs, lemon juice, milk, and yeast to creamed butter and mix until combined. Scrape sides of bowl as needed.
- Slowly mix in flour – dough should be slightly softer than loaf bread.
- Pour dough out onto lightly floured counter top and knead well. Place dough in a greased bowl and brush the top of the dough with oil. Cover and let rise in a warm place until doubled in size (about an hour).
- When doubled in size, punch dough down and turn out onto lightly floured countertop. Gently roll into a 1/4″ thick rectangle.
- Add the toppings of your choice!
- Starting on the long side of the rectangle, gently roll dough into a log. If needed, use a little water to seal the edges.
- Using a thread or unflavored floss, cut dough into 1″ thick slices. Place in a greased pan, leaving about 1/2″ between rolls.
- Cover and let rise in a warm place until double in size (about 45 minutes).
- Bake at 350° for 25 minutes.
- Remove from oven and let cool in pan.