45 Minute Cinnamon Rolls
from Real Mom Kitchen
1 1/8 cups warm water
1/3 cup oil
2 tbsp yeast
1/4 cup sugar or honey
1/2 tsp salt
3 1/2 cups flour
1/4 cup butter, softened
2 1/4 cup powdered sugar
3 tbsp butter, melted
1 1/2 tsp vanilla extract
milk (I didn't put in milk when I made the icing)
1. Mix first 4 ingredients and let rest for 15 minutes. (If you will use instant dry yeast like me, I just added the yeast to the flour and instead of mixing the first 4 ingredients, I just mixed water and oil first). Add salt, sugar and egg. Gradually add flour.
2. Roll out into a 9x13 rectangle on a well floured surface.
3. Spread butter on dough. Sprinkle dough generously with cinnamon. Follow with sprinkling sugar over the cinnamon. This is also a generous amount. Enough to completely cover the cinnamon so you can't see it.
4. Roll up from the long side to make a log. Cut into 12 slices and place on a greased cookie sheet.
5. After shaping, let rest for 10 minutes.
6. Bake 10-15 minutes at 400F until golden brown. Remove from oven and mix up the icing. Let the rolls cool a little before putting on the icing.
I guess I'm too scared of flour. So I ended up not using the whole 3 1/2 cups - I think I had about half a cup left. I was mixing the dough and it felt tacky enough so I stopped adding flour. Bad decision. Because when I started to roll the dough to make a log - I couldn't make a log! The dough was too soft so it couldn't keep the log shape :(
See that? I had a cinnamon roll, a cinnamon croissant, a cinnamon arbitrary-shape. hahaha!
Oh, and with the cinnamon and sugar, I scrimped. Big time! So I had a not-too-sweet roll. But it's cool that the icing was able to make up for the sweetness. I guess, my decision to scrimp was not that bad because if I didn't do it, the roll would've been too sweet for our taste :)
This is the reason why I chose that saying located at the upper right side of my blog - WHEN BAKING, FOLLOW INSTRUCTIONS. :)