Scratch Cinnamon Rolls Made Easy!

Making cinnamon rolls from scratch may seem like a daunting task but I promise, you can do it! I hooked up with my sister-in-law as part of my Friday with Family and Friends series to get the low down on how she makes her most delicious cinnamon rolls from scratch. I also came up with a way to make them even easier and cut down on ingredients! I’m sharing both ways with you today.

Find out what shortcut I use to make Scratch Cinnamon Rolls easier!

Before we get started, I want to introduce you to my amazing sister-in-law Brandy Alexander. She has been instrumental in a bunch of the recipes I’ve shared on my blog. I’ve learned a lot from her on the cooking front over the last 18 years. My recipe book is filled with recipes she has shared with me. Since Brandy doesn’t have a blog of her own, she let’s me share all of these wonderful recipes on my blog. Let me just tell you, my blog wouldn’t be what it is without her. So to that, thank you Brandy! BTW…She may love me just a little! ­čśë

My sister in law Brandy!

Let’s cook some Scratch Cinnamon Rolls!

I will start with Brandy’s version and pictures of the steps. Then I will give you my easier version.

Scratch Cinnamon Rolls

Ingredients
Dough:
1/4 ounce package yeast
1/2 cup warm water
1/2 cup scolded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 6 tablespoons hot water

Directions
Heat oven to 350 degrees. In a small bowl, dissolve yeast in warm water. In a large mixing bowl, combine milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add in the yeast mixture. Now mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place the dough into a well greased bowl, cover and let rise until doubled in size. Usually 1 to 1 1/2 hours.
When doubled in size punch down dough.

Knocking down the dough!
(Brandy had punched down the dough and put it on the floured surface then said, “Oh, I probably should have let you get a picture of that.” LOL! Yep, that’s what blogging is all about!)

Roll out onto a floured surface into a 15 by 9 inch rectangle.

Roll the dough

Spread melted butter all over the dough.

Butter the dough

Mix sugar and cinnamon and sprinkle all over buttered dough.

Sprinkle Cinnamon Sugar on the dough

Beginning at 15 in side, roll up dough and pinch edge together to seal.

Roll up the dough

Cut into 12 to 15 slices.

Cut the cinnamon rolls

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon rolls close together in pan.

Cinnamon rolls before rising

Let rise until dough is doubled, about 45 mins.

After the cinnamon rolls have risen.

Bake for about 30 minutes or until nicely browned.

Baked cinnamon rolls!

Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until glaze reaches desired consistency. Spread over slightly cooled rolls. Eat and enjoy!

Now let me share my tip for making these cinnamon rolls easier!

Scratch Cinnamon Rolls Made Easy!

I don’t know about you but working with yeast is a scary thought for me. I never know if I’m gonna get it just right for my dough to rise properly. {Insert eminent doom here!} lol!
Well, there is no doom in this recipe! Scratch Cinnamon Rolls just got easier! Plus 8 Ingredients turn into 1!

Scratch Cinnamon Rolls Made Easy

Ingredients

Dough:

  • Rhodes White Bread Dough, 1 loaf

Filling:

  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon

Glaze:

  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 to 6 tablespoons hot water

Directions

Follow Rhodes package directions for thawing and rising. Once dough has risen punch down and roll out onto a floured surface into a 15 by 9 inch rectangle. Do not roll the dough to thin or it won’t rise properly.┬áSpread melted butter all over the dough.┬áMix sugar and cinnamon and sprinkle all over buttered dough.┬áBeginning at 15 in side, roll up dough and pinch edge together to seal.┬áCut into 12 to 15 slices.┬áCoat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon rolls close together in pan.┬áLet rise until dough is doubled, about 45 mins.┬áBake for about 30 minutes or until nicely browned.┬áMix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until glaze reaches desired consistency. Spread over slightly cooled rolls. Eat and enjoy!

www.easypeasypleasy.com

Make scratch cinnamon rolls easier with this awesome tip!

That is yummy goodness right there! Did you see the shortcut? The easy step is in the dough! You can find the Rhodes frozen dough loaves in the freezer section of your grocery store. Both ways of making these cinnamon rolls are delicious! Whether you like making them from scratch as Brandy does or you are like me and want the easy shortcut, you will be in for one amazing treat!

I have some yummy and easy ideas you can do with canned cinnamon rolls too!

Cinnamon Roll Dounuts

Easy 2 Ingredient Cinnamon Roll Apple Turnovers

Do you have any cinnamon roll shortcuts?

Here are a few of my most favorite recipes Brandy has shared with me.

Chicken Chipotle Corn Chowder

Puffcorn Munch This recipe has given me miles! I have converted this recipe on the blog for just about every holiday.

Thank you for stopping by and visiting with Brandy and myself today! We had so much working on this post together! I got an insight on making cinnamon rolls from scratch and she got an insight on what all goes into blogging. Thank you Brandy!

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