Quick-Rise Cinnamon Rolls with Brown Sugar Icing

30 May


Neither of us had ever made cinnamon rolls from scratch. Call it a fear of using yeast or possibly just impatience with all the rising and kneading and rising, etc. But seriously, is there anything better than warm cinnamony (can I use that as an adjective?) goodness fresh out of the oven? Even better when you are the one mixing, rolling, filling, slicing, baking and frosting the rolls! We found a “quick rise” which really translated to “no-rise” cinnamon roll recipe and paired it with a brown sugar icing (read “phenomenal frosting”).

We mixed all the ingredients (yeast and sugar dissolved in water, flour, oil, eggs and milk) kneaded a very sticky dough, rolled it out, slathered on melted butter, sugar and cinnamon. Then became really impatient so after we cut the rolls and placed them in round pans we stuck them straight into the oven. No rise required, apparently, since these babies grew to twice their size as they baked. While they baked we melted brown sugar, butter and heavy cream in a saucepan until It was golden and bubbling then stirred in powdered sugar to make the icing. Fifteen minutes later we had hot fresh cinnamon rolls with a brown sugar, caramel-like frosting.

I’d say our mission was successful. The only change would be to use softened butter instead of melted and make a sort of paste with the butter, sugar and cinnamon as it seemed most of the filling seeped out during baking. Otherwise these were quick, easy and delicious.

Quick Cinnamon Roll recipe: http://bread.betterrecipes.com/quick-cinnamon-rolls.html

Brown Sugar Icing similar to the recipe found here (though we used cream instead of milk): http://www.cupcakeproject.com/2009/11/brown-sugar-frosting-recipe.html


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