DOUGH
- 2¼ cups flour $0.50
- 1 pkg (2.25 tsp) instant or bread machine yeast $0.18
- 1¼ tsp salt $0.06
- 1 Tbsp cinnamon $0.15
- 2 Tbsp brown sugar $0.04
- approx. 1½ cups water $0.00
FILLING
- 2 Tbsp butter $0.10
- ½ Tbsp cinnamon $0.08
- 2 Tbsp white sugar $0.02
ICING
- 1 cup powdered sugar $0.18
- ¼ tsp vanilla extract $0.07
- 2 Tbsp milk $0.09
INSTRUCTIONS
- The night before, combine the flour, salt, instant yeast, cinnamon, and brown sugar in a bowl and thoroughly mix. Add one cup of room temperature water. Stir until it is fully absorbed. Add more water, a little at a time, until there is no dry flour left in the bowl and one cohesive ball of dough has formed. If the dough is wet and sticky, it’s okay. Cover and refrigerate over night.
- In the morning, take the dough out of the refrigerator and let it warm up a little (it’s easier to shape when room temperature). Sprinkle the dough and your work surface generously with flour. Transfer the dough to the work surface and work in just enough flour to keep it from sticking to your hands – it’s okay if the dough is still fairly wet, you just need it workable.
- Stretch or roll the dough out into a rectangle approximately 11 x 14 inches in size. This may take some patience as the dough will be quite elastic. Just keep stretching it and sprinkling with flour to keep it from sticking to the work surface.
- Melt the butter in the microwave. Stir in the white sugar and cinnamon. Spread this mixture over the entire surface of the stretched dough. Roll the dough up as tightly as possible, stretching as you go so that you get as much “swirl” as possible. Using a sharp knife, cut the rolled log into 10-12 equal sized slices (about 1.5-2 inches wide).
- Coat a baking dish with non-stick spray and arrange the cut cinnamon rolls in the dish. Allow the cinnamon rolls to rise for one hour or until doubled in size. Near the end of the hour, begin to preheat the oven to 425 degrees.
- Bake the cinnamon rolls in the fully preheated oven for 30 minutes or until they are golden brown on top. Meanwhile, make the icing by combining the powdered sugar, vanilla extract, and milk. Stir until smooth. Allow the baked cinnamon rolls to cool for at least 10 minutes before adding the icing or else it will melt completely into the rolls and disappear. Serve warm!
NOTES
Preparation time does not include an over night or 8 hour fermentation time for the dough. Start the dough one day ahead of time.
