It’s finally time. Cinnamon rollllllls. These are one of favorite things to make and I feel like I’ve been holding out on you all. I’ve shared all of my bread baking tips so now it’s time to get these rolling. (AND I worked a food pun in? Now I’m excited.)
This recipe is really easy and straightforward, you just need to plan a little in advance and you’ll have the most delicious custom rolls, warm on your counter for the best breakfast. Okay, that might be an exaggeration but they are pretty freaking good. And the best part is that you can add in whatever you want. I literally mean whatever. I’ve added in anything from jams to chocolate chips and even some Oreo cream cheese. Don’t be shy. (If you’re looking for some good Oreo filling, check out my recipe I used for my Homemade Pop Tarts.) Although my all-time fav is almond raspberry: add in some almond extract in your dough and icing and spread some jam down with the cinnamon and you’re set.
For those of you who haven’t really worked with yeast doughs before, don’t stress. Last week I created a post just for this reason. It’s full of tips and tricks to make your first round of bread baking a little smoother. You’re going to make mistakes along the way – I still do. Read through my post, review the recipe, have patience, and you’ll be just fine.
One of the biggest tips I can give you is to listen to your dough. It’s a living thing, so be gentle with it. Kneading your dough for the proper amount of time can make all the difference. That’ll allow all the gluten to stretch properly and give you a nice springy dough. I generally let my dough sit out on the counter overnight to rise. However, if it’s warm outside or in a particular room in your house, feel free to let it sit there until it has doubled in size.
Hopefully you have the confidence to give these a shot! You all should… you’ve followed me this far so let’s hope you have a little trust in me. Be creative, fill your bellies, and have fun. Happy baking!
Remember – Stay Hungry