Cinnamon rolls are where it's at.
They make me weak in the knees and I know you can imagine why my mouth is watering as I edit and post these photos.
Butter... Cinnamon... Sugar...
What else do you want on a summer morning with your coffee? Nothing.
I did cinnamon rolls a long time ago, but the easy way... Without yeast. I can tell you the difference is uncanny. It's worth the 6 hours it takes to make these! Trust me.
3/4 cup warm water
2 1/4 tsp. active dry yeast
1/2 cup sugar
1 tsp. salt
1/4 cup buttermilk
1/3 cup oil
4 1/2 - 5 cups flour
1/2 cup butter
1 1/4 cups brown sugar
2 1/2 tblsp. cinnamon
2 tblsp. corn starch
Powdered sugar (sifted)
In a stand mixer with a dough hook, stir together the water, yeast and 1 tablespoon of the sugar. Let proof for 5 minutes. When the mixture starts to get bubbly, add the remaining sugar and salt and stir for about 20 seconds. In another bowl, measure out the buttermilk, oil and egg. Whisk together well and pour into the sugar and yeast mixture; stir another 20 seconds.
Start slowly adding the flour a little bit at a time until the dough is only a little bit sticky. Knead the dough for 5 minutes. Remove the dough from the bowl, it should be somewhat clean at this point, and grease the bowl. Return the bowl cover with plastic wrap and a towel and let rise for about an hour an a half or until it doubles.
While the dough is rising, mix together the filling in a small bowl. Once risen, punch the dough down. On a lightly floured work space, roll out the dough to a 20x30 rectangle and spread the filling on the rolled out dough leaving space along the edges. Roll up the dough into a tight log and slice the rolls about 2 inched thick.
Place the rolls into a pan lined with baking paper and let rise another hour and a half. The rolls will grow horizontally, so make sure to leave enough room to allow for the rolls to get larger. Bake at 350 degrees Fahrenheit for about 20 minutes. Be careful not to over bake the rolls, so watch them carefully.
While the rolls are cooling off, mix together the frosting until incorporated and ice the rolls, when they have slightly cooled.