Well hello Sunday. So nice to see you. I’ve been needing you in my life. It’s just been a crazy, wild weekend, ya know? Afterall, tis the season for sprinting from one party to the next. Tis the season for spending an entire Saturday outside in the snow, tailgating the Army-Navy game. Tis the season for going to bed at 10:30 on a Saturday night because its wintery-mixing outside and you were tailgating all day. Tis the season for staying snuggled up in bed for as long as possible in the morning [unless, of course, you are me and totally incapable of lying still once you wake up]. Tis the season for checking your email on Sunday morning to find out that church has been cancelled due to the ice, and even though you were very much looking forward to teaching Sunday school, a morning at home on the couch doesn’t sound half bad. Tis also the season for baking cinnamon rolls after being “iced in” on a December morning. Tis definitely the season for that.
These cinnamon rolls are the next edition in my Recipes For 2 series. I freaking love cinnamon rolls [definitely at the top of of the breakfast pastry favorites list for me] but most recipes just make so dang many. The things about cinnamon rolls is that I love them, but I don’t love them every single morning for a week straight. I love them as a special treat on a snowy December morning. I love one for me, and one to share. I love baking exactly two cinnamon rolls.
After finding the perfect standard recipe, I scaled down the ingredients in order to make two large rolls, but found the that the dough is just as sweet, tender, and flaky as a full batch recipe. Baking with yeast can be intimidating, but I find that quick yeast (otherwise known as instant yeast) makes the process a whole lot easier. The dough only requires one rise which cuts down on time, and reduces the chances of something going wrong with this finicky ingredient. If you are new to baking with yeast, a quick, small batch recipe is a great way to start.
For the Dough:
- 3/4 cup + 2 Tbs of flour
- 1 Tbs sugar
- 1/4 tsp salt
- 3/4 tsp instant yeast (I use the Red Star brand)
- 2 Tbs water
- 2 Tbs milk
- 1 Tbs butter
- 1 egg yolk
For the Filling:
- 1 1/2 Tbs butter, softened
- 4 tsp brown sugar
- 1 tsp cinnamon
For the Glaze:
- 1/4 cup powdered sugar
- 1 Tbs maple syrup
- 1/2 tsp milk
- 2 four-inch springform pans**
**After my deep dish apple pie post, my friend/coworker/reader (Hi Margie!!) brought it to my attention that apparently all Michael’s craft stores do not carry 4 inch springforms on their shelves. Mine does, but they don’t all. I’ve posted a couple links below if you are having trouble finding them and want to order. They are a great staple in the kitchen!
In a medium sized bowl, combine 3/4 cup of flour, 1 Tbs sugar, 1/4 tsp salt, and 3/4 tsp of instant yeast. In a small bowl, microwave, 2 Tbs of water, 2 Tbs of milk, and 1 Tbs of butter, until the butter is melted and the liquid is hot to the touch. Pour the liquid into the dry ingredients and stir immediately with a rubber spatula to activate the yeast with the heat of the liquid. Mix just until loosely combined, then add the egg yolk and 2 more Tbs of flour. Keep mixing until a dough begins to form, then dump the contents of the bowl, including any floury bits onto a lightly floured surface. Kneed the dough with your hands for 2 minutes or until a smooth ball forms. Place the dough in a small greased bowl and let rest for 10 minutes.
While the dough is resting, combine the brown sugar and cinnamon in a small bowl. After ten minutes have elapsed, transfer the dough back to a lightly floured surface, and use a rolling pin to roll it into a long 3 inch by 18 inch rectangle. [the short side should be facing you] Spread the dough with 1 1/2 Tbs of softened butter and sprinkle it with all of the brown sugar cinnamon mixture. Starting with the end farthest from you, tightly roll the dough towards yourself. Place the seam side down and slice the roll in half. Lightly grease two 4 inch springform pans with cooking spray and place 1 cinnamon roll [swirl side up] in each pan. Gently press the rolls down with your hand so only about a half inch of space remains between the edge of the roll and the edge of the pan.
Let the rolls rise in a warm place for an hour before baking. I typically place mine in the oven, with the heat off and the light on. Once the rolls have come close to doubling in size, preheat the oven to 350 degrees. Cover the pans with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
While the rolls are baking, whisk together the powdered sugar, maple syrup and milk. Let the rolls cool for 10 minutes after removing them from the oven. Drizzle them with the maple glaze and serve immediately.
This fabulous recipe for a full batch of cinnamon rolls over at Sally’s Baking Addiction.
Sundays, Cinnamon Rolls… and all the good stuff.