I cheat and use my bread machine to make my dough. You can go old school by kneading your dough or buy frozen bread dough already made. I am including my recipe for the dough I use. If you use a bread machine, just add the liquid ingredients first.
Bread Machine Dough for Cinnamon Rolls/Sticky Buns
1 1/4 cups water
3 tablerpoon butter
3 cups white bread flour
2 tablespoon dry milk
3 tablespoon sugar
1 teaspoon salt
2 teaspoon fast rise yeast (3 teaspoons if using active dry)
Put ingredients in your bread machine in the order given. Put it on the dough cycle and walk away! I omit the dry milk and use warm milk instead of water. It is completely optional. My neighbor, Betty, also suggests using shortening in the dough like her mother always did. I have done this and the dough is a lot lighter, but butter works for me.
Preparing the Rolls
Now you need to roll out the dough into a large rectangle.
When the rolls are cool to the touch, you can frost them. I frost when they are a little warm, because I like the way the frosting melts into all the cracks and crevices. The warmth also causes the frosting to sport a nice shine.
Simple White Frosting
1/3 cup shortening
1 tablespoon almond flavoring or clear vanilla (you want clear)
1/2 bag of powder sugar (more or less, depending on how thick you desire)
3 tablespoons of milk
Mix the shortening and almond flavoring together. Add the powder sugar and mix. Slowly add your milk, you may want to increase the amount if you want it to be more of a glaze. Beat until smooth.
I frosted this batch of rolls, but I have a lot of different varieties of cinnamon rolls in my repertoire. I hope to share those in later posts.
We used to get cinnamon rolls when we visited my Great Grandma or if we were lucky enough to stop by the local bakery on a Saturday morning. What are your memories involving cinnamon rolls?