Cinnamon Rolls are something that you can make yourself. They may seem intimidating, but they really aren’t.
I have very fond memories of the cinnamon rolls of my childhood. The best ones were those that my Aunt Sandy made when she worked the kitchen at the Monroe Cafe. Those were pretty amazing.
The cinnamon rolls I’d had previously had been store bought: from a can, from the grocery bakery section, or from an overpriced mall shop. It wasn’t until I was a newlywed that I realized you could make them yourself.
Making Cinnamon Rolls More Convenient
Sure, opening a can of refrigerator cinnamon rolls is pretty easy. But the little work that you put into making them from scratch is more than worth it. There are several ways to make them more convenient.
- Flash freeze the cinnamon rolls on a tray before the second rise. Then store in the freezer, tightly wrapped. Pull as many as you want the night before to thaw and rise. See the whole method in a photo tutorial here.
- Make a pan of rolls and freeze them before the second rise. The night before baking, pull the pan to thaw and rise. Bake in the morning.
Maple-Brown Sugar Cinnamon Rolls
- 1 cup milk
- 1/4 cup maple syrup
- 1/4 cup butter cut into pieces
- 1 egg
- 3 1/2 cup unbleached, all-purpose flour
- 1 tbsp vital wheat gluten
- 1 tsp salt
- 1 tbsp active dry yeast
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 to 2 tbsp maple syrup
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp maple flavoring
- Grease a 9x13-inch pan with non-stick cooking spray.
- Place the dough ingredients in the pan of a bread machine in the order recommended by the manufacturer. Set the dough cycle.
- When the cycle ends, turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/2 inch thick.
- Spread the butter over the dough.
- Sprinkle the brown sugar over the butter. Sprinkle with the cinnamon. Drizzle the maple syrup over all.
- Roll up the dough, starting at the long edge. Seal the edges. Slice into 12 equal slices.
- Place the pinwheels into the prepared baking dish. (Can be frozen at this point.)
- Allow the rolls to rise until doubled in bulk.
- Preheat the oven to 350 °. Bake for 25 minutes or until lightly browned.
- Cool the pan on a rack.
- In a small bowl whisk together the powdered sugar, milk, and maple flavoring. Drizzle the rolls with the glaze.
Don’t forget. You can make these turkey-shaped for Thanksgiving. Check out the tutorial here.