Most of our weekends are spent with our good friend having game nights (we get overly competitive with Clue and Monopoly btw), trying new restaurants, and having bonfires complete with smores in the summer! With it being his birthday this weekend, I asked him what I could make for a birthday treat and he said his favorite treats are cinnamon rolls – what better nightcap then a homemade warm cinnamon roll with a cold glass of milk?!
Cinnamon rolls have a special place in my heart because they were the sweet treat my Great-Grandma Tecmire was known for in addition to rhubarb pie. My dad still talks about her cinnamon rolls and how they were the best… I hope that someday I’ll be able to get mine as tasty as hers! Hers had some special secret ingredients however, one of which my Grandma Kathy remembered and used in her cinnamon roll bread recently and it tasted like heaven! Although I’m using a simple, straightforward recipe for these cinnamon rolls without any “secret” ingredients, it turned out super good – especially with that glaze!
- 2 cups flour
- 2 tbs sugar
- 4 tsp baking powder
- 1 tsp salt
- 3 tbs butter
- 3/4 cup milk
- 4 tbs softened butter
- 1 cup brown sugar
- 3 tsp cinnamon
- 4 tbs softened butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbs hot water
- Preheat oven to 400.
- Begin your filling by mixing together the butter, brown sugar and cinnamon until it forms a crumbly mixture.
- Butter an 8×8 pan and sprinkle 1/4 of the mixture in the bottom of the pan and set aside.
- In a large bowl, mix flour, sugar, baking powder and salt together. Cube the butter and add into the dry ingredients, mixing together with your hands until well-combined. Add the milk to this mixture and continue to mix with hands until dough forms. You may need to add a little more milk for moisture, or a little more flour if the dough is too wet.
- On a floured pastry board, roll out your dough in a rectangle shape until about 1/4 thick. Take the remaining filling mixture and spread a handful about 1 inch away from the end of the dough. Roll that edge of the dough until it covers the mixture you just spread, once covered add more of the filling mixture and continue to alternate between rolling the dough up, and adding more filling (just like you would if you were making pinwheels).
- Once the dough is rolled up like a log, cut it into 8 smaller rolls or 4 large rolls and place into your 8×8 pan over top the filling in the pan.
- Bake for 20 minutes (or 15-20 minutes if you want a softer-textured roll). Remove from the oven and cool.
- While they cool, make your buttery-sugar glaze by combining the butter, powdered sugar and vanilla in a mixer, mixing until well-combined. Add 2 tbs of hot water to loosen the texture for a thicker glaze. If you want a thinner glaze, add 1 additional tbs of hot water at a time until your desired texture is achieved.
- Pour glaze over warm cinnamon rolls and enjoy!
Remember Grandma Kathy’s cinnamon roll bread I was telling you about? Check it out!
Recipe adapted from FoodNetwork
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