Delightful Cinnamon Rolls: Detailed How To

As Christmas starts to roll by this holiday season, finding great desert recipes in snap can be tiresome. Instead of confused stares at a stark white Martha Stewart home page, find out how to make amazing cinnamon rolls that won’t bust your budget and can still impress everyone who tries them.

The Beginning

Before you start to roll the dough (pretty much all the actual fun stuff) you have to prepare the ingredients.

Photo by Cat Hittson.
Photo by Cat Hittson.

All you’ll need is:

2 large eggs

2 cups of flower

1 packet of active dry yeast

2-2 1/2 cups of extra flower (Don’t put it in with the first batch)

1 cup of milk

1 teaspoon of salt

1/3 cup of butter or margarine

3 tablespoons of brown sugar

1 tablespoon of granulated sugar

1 1/2 teaspoons of cinnamon

Still Kinda the Beginning

Mix the butter, milk, and salt all together in a pot. After you’ve done this, heat until it’s at least 120 degrees. (F)

After preparing the first three ingredients listed, get this, you’ll have to mix them all together with the wet. (I prefer the wet to dry method, but you do you.)

Photo by Cat Hittson.
Photo by Cat Hittson.

While mixing everything together, beat on medium for 30 seconds and on high for 3 minutes. After that, you’re going to get a lump slightly wet dough. This is when you spoon in as much of the other 2-2 1/2 cups of flower as you can.

Photo by Cat Hittson.
Photo by Cat Hittson.

 

And either start kneading or mixing the dough all together until it becomes a large mass of tan colored niceness. After that, kneed it completely for at least 4 minutes. After that, you’ll be ready to kneed that dough like your momma told you?

WRONG.

Let it sit in another lightly greased bowl for one hour with a tea towel, saurian wrap, or a regular ol’ paper towel over it in a warm area. After the hour, take the dough out and split it in two. Re-cover it for another 10 minutes.

Photo by Cat Hittson.
Photo by Cat Hittson.

The Middle (Finally)

Start to preheat your oven to 375 degrees. (F)

After you unleash your powerful, new, much larger dough from the bowl it was imprisoned in, spread out a thin layer of flour on your preferred work space and on your rolling pin. (You may also use a cup.. Cups also work.)

Roll it out to a 12×8 rectangle and heat up a bowl of butter. Grab a spoon or brush and paint the butter all over the dough. After that, bring together 2 tablespoons of brown sugar, 1 tablespoon of granulated sugar, and the 1 1/2 teaspoon of cinnamon. (Add more if you’d like)

Spread all over the dough and roll it up from the longest side. Spit up into 12 rolls. Do the same with the other half of dough.

Photo taken by Cat Hittson.
Photo taken by Cat Hittson.

The Middle of the Middle

Spread out the first 12 onto a baking sheet and let them rise for 20-25 minutes. After that, place them in the oven for 14-18 minutes. Do the same with the other half of dough.

Take them out and then place them on a cooling rack while you start tho bake the other half.

End of all Ends

After all the cinnamon rolls are done, you have the option of adding icing or cream cheese frosting. Really, anything you’d like.

 

And there you have it. 24 amazingly delectable cinnamon rolls ready to devour at every moment.

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