I made cinnamon rolls the other day. Scratch that. I tried to make cinnamon rolls. What you see is what I ended up with. Everything went well until I had to actually roll it up. The dough was too wet and stuck to the counter. In addition to that, most of the cinnamon filling oozed out because it was way too much. So what did I do? I threw out the excess filling. Big mistake.
When I was able to get it rolled as best I could, I pretty much plopped it into the casserole dish and went from there. The result was less than ideal. The cinnamon flavor was barely there. I suppose the silver lining was that it was actually cooked all the way through. I’m notorious for par-cooked, sometimes raw breads.
Not Really Cinnamon Rolls
- 3/4 c milk
- 1/2 stick butter
- 3 1/4 c AP flour
- 1 envelope of active dry yeast
- 1/4 c white sugar
- 1/2 t salt
- 1/4 c water
- 1 egg
- 1 c packed brown sugar
- 1 T cinnamon
- 1 stick butter, softened
Melt the 1/2 stick of butter in the milk. Allow it to cool. Combine 2 1/4 c flour, yeast, sugar, salt. Add water, egg, and milk/butter mixture. Stir to combine. Add rest of flour, 1/2 c at a time, just until dough forms. Knead until smooth and allow to rest in warm place for 10 minutes.
Combine butter, brown sugar, and cinnamon in small bowl. Roll out rested dough into rectangle about 1/2 inch thick. Spread cinnamon filling all over and roll up. Cut into 12 equal pieces and allow to rise.
Preheat oven to 375 degrees F and bake for 20 minutes.
Since I couldn’t get it to roll, I didn’t really let it rise the second time. Meh.