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Birthday Cinnamon Rolls!

 

cinnamon rolls

Nine years ago today, I became a mom.  There was pain, crying and earth-shattering joy involved.  And even though I had nine months to prepare myself, I had absolutely no idea how much my life was going to change.  I knew I would be sleeping less and changing diapers more.  And in general, I knew that most of our next few years would revolve around caring for our new little guy. But I truly did not anticipate that the moment he laid his little head on my chest, the driving force in my life would become to keep that beautiful bundle of baby happy, healthy and safe.

Even though Aiden is a pretty big kid now, seeing him smile still brings me an unreasonable amount of joy and satisfaction.  And there are few foods that makes him smile like a good cinnamon roll.  Several years ago I stumbled upon this little site called The Pioneer Woman, you may have heard of it 😉  One of her most popular recipes are these homemade cinnamon rolls.  Prior to this, I had never even considered making cinnamon rolls from scratch.  They looked like a lot of work, but the reviews were raving.  Being a girl who loves a challenge and cinnamon rolls, I gave it a go.  If you’ve ever been to her site, you know that Ree makes everything easier with her pics and charming instructions.  So it should come as no surprise that they were a great success.  The recipe made something like four dozen rolls, so I delivered the extras to our neighbors.  I instantly became “The Cinnamon Roll Lady”.  I also instantly became addicted to cinnamon roll recipes; subsequently making caramel apple cinnamon rolls, lemon raspberry buns, orange marmalade rolls, pumpkin cream cheese cinnamon rolls, and cranberry pecan cinnamon rolls.  I have also gotten into mini babkas, which are basically the same thing.

No one has enjoyed my many roll experiments more than Aiden {except, maybe his father}.  He has been known to finish off 6+ rolls in one sitting.  So when I asked him what he wanted for his birthday breakfast, I was fairly certain of the answer before the words even left his mouth.  He prefers his cinnamon rolls straight up; no nuts, no fruit, no fancy flavors–just cinnamon and lots of icing.

Although I love Ree and think she can do very little wrong in the kitchen, I have felt the need to trim her measurements over the years.  Since I have had great success with other rolls {namely these Caramel Apple Cinnamon ones} that use less than half of the fat that she does, I had to hybrid her recipe.  This time I used Einkorn flour in place of AP flour and coconut oil in place of vegetable oil/butter in the dough.  I lean strongly towards PW’s icing.  The flavor is aah-mazing, I just streamlined the process/ingredients a little.

Cinnamon Rolls

Serves 24
Prep time 1 hour, 15 minutes
Cook time 15 minutes
Total time 1 hour, 30 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Breakfast, Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
The ultimate cinnamon rolls made from scratch. This recipe is so rich and delectable that it is now our traditional recipe for birthday breakfasts. Hard for the birthday cake to compete now!

Ingredients

  • 1 1/4 cup milk (whole milk is best)
  • 1/3 cup coconut oil
  • 1/4 cup white sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 heaped tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt (plus a pinch)
  • 9 tablespoons butter
  • 1/2 cup brown sugar
  • 1 teaspoon instant coffee granules
  • 2 cups powdered sugar
  • 1 teaspoon maple extract
  • 1 sprinkle cinnamon (generous)

Directions

Preparing the Dough
Step 1 Heat the 1 cup of milk, oil, and sugars in a medium saucepan over medium heat. Cook just enough to melt the coconut oil and dissolve the sugar, about 2 minutes.
Step 2 Set aside and cool until it is lukewarm.
Step 3 Sprinkle the yeast on top and let it sit on the liquid for a few minutes. {Note: if the mixture is too hot when you add the yeast it may not rise correctly. You want it to be temperature of a baby's bottle.}
Step 4 Add 3 cups of flour. Stir until just combined.
Step 5 Cover and set aside in a relatively warm place for 1 hour.
Step 6 After 1 hour, add the baking powder, baking soda, salt, and the remaining 3/4 cup flour.
Step 7 Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. {Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.}
Step 8 Preheat the oven to 375°F.
Assembling the Cinnamon Rolls
Step 9 To assemble the rolls: On a floured surface roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. I like to roll it out on parchment paper because it makes rolling the whole thing up easier.
Step 10 Pour 8 tbsp melted butter over the surface of the dough and spread it evenly.
Step 11 Generously sprinkle the ground cinnamon and 1/2 cup of sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Step 12 Beginning at the wide end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Step 13 Use a serrated knife to slice your log into 1/2-inch rolls. Grease 1 large or 2 average sized pans. Place the sliced rolls in the pan(s), being careful not to overcrowd.
Step 14 Cover the pan(s) with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
Step 15 Remove the towel and bake for 15 to 18 minutes, until just golden brown. Don’t allow the rolls to become overly brown.
Making the Icing
Step 16 While the rolls are baking, make the icing: warm 1/4 cup of milk up slightly and stir in coffee granules until they dissolve completely.
Step 17 In a large bowl, whisk together the powdered sugar, maple extract, butter and salt.
Step 18 Stir in the warmed milk slowly until you have the consistency that is somewhat thick but still very pourable. {You may not use all of the milk.} Whisk until very smooth.
Serving
Step 19 Remove rolls from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

cinnamon rolls

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  • Linda - December 2, 2015 - 12:31 pm

    Thank you so much! I have only Einkorn flour in the house and a craving for cinnamon rolls. I’m going to make these now, as they look amazing.ReplyCancel

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