Since we’ve all been confined to the house, I’ve definitely been in the kitchen more! While I don’t like to cook, I love to bake. Being at home has given me the opportunity to bake more often and try out new recipes. I’ve pretty much been baking something at least once a week (sometimes more!). This week, I decided to try my hand at these Easy Honey Cinnamon Rolls.
I’ve made cinnamon rolls in the past but wanted to find an easier recipe. The first time I made them was for my annual Christmas party (I used this recipe). While they were a huge hit, they were definitely more time consuming. Like most things I make, I don’t really eat them but I think they are the perfect comfort food. The smell that fills up the house when these are in the oven are enough motivation to make them more often.
The thing that makes these rolls different is the resting time. Baking with yeast can be tricky but allowing the dough to rise properly really gives the best taste. These rolls only take 10 minutes to rise! I also like that the frosting is cream cheese based. While I definitely have a sweet tooth, frostings made of just confectioners sugar can be overpowering. I prefer my own rolls without the frosting but this recipe allows you to decide how much you want. If you’re like me and trying to find ways to pass the time at home, here’s a recipe for you to try.
Easy Honey Cinnamon Rolls
A quick and simple honey cinnamon roll recipe!
Dough
- 1 cup milk (room temperature)
- 1/3 cup unsalted butter (melted and cooled)
- 1/2 cup granulated sugar
- 1 tsp table salt
- 4 1/2 tsps rapid rise yeast ((about 2 packages))
- 4 – 4 1/2 cups flour
- 1 egg
Cinnammon Filling
- 1/3 cup unsalted butter (softened)
- 1 cup sugar
- 1/3 cup honey ((or molasses))
- 2 tbsp ground cinnammon
Cream Cheese Icing
- 4 oz cream cheese
- 2 1/2 tbsp unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1 cup confectioners sugar
Preheat oven to 350 degrees.
Melt the butter. Combine in a medium bowl with room temperature milk, sugar and salt. Mixture should be warm but not hot (between 105-110 F if using thermometer)
In a large bow, combine the yeast with 2 cups of flour and yeast until well mixed.
Stir the butter mixture into the flour and yeast mixture. Add in the egg and mix until well combined.
Slowly add in the remaining 2 cups of flour about ½ cup at a time.You may not need to use all of the flour, the dough needs to pull away from the bowl easily. If dough is too sticky, continue to add 1 tablespoon of flour at a time until the right consistency.
Rest dough for 10 minutes.
Meanwhile, line a baking dish with parchment paper or grease well.
Sprinkle a cutting board or counter with flour and roll out the dough until about 12×16 inches. Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip without butter on outer edges.
Next, spread the honey sugar filling across the buttered dough, leaving the 1-inch strip. Roll the dough into a tight, even log and seal the seam by pinching together.
Slice the rolls into 1 and ½ inch rounds and place into the baking dish. Cover the pan with a damp towel and set in a warm spot for 25 minutes until puffy (may need longer to rise depending on your yeast).
Place into oven and bake for 20-22 minutes until the tops are a light golden brown.
While rolls are baking, mix together the cream cheese and butter. Add in the vanilla and sugar (about ½ cup at a time) until well blended and smooth.
Once rolls are finished let cool slightly, and then frost well.
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