The word “simple” can be variable. These cinnamon rolls are certainly simpler and faster to make than traditional rolls, thanks to self-rising flour. However, you’ll still need to set aside nearly an hour between prep and noshing.
Simple Cinnamon Rolls
Adapted from original recipe here
- 1/2 c granulated sugar, divided
- 1/2 T ground cinnamon
- 2.5 c self-rising flour
- 1 c 2% milk
- 4 T unsalted butter, melted, divided
For the glaze:
- 1 c powdered sugar
- 1/8 c 2% milk, plus more as needed
- 1/8 t fine salt
- 1/4 t vanilla bean paste
Heat the oven to 350F. Coat a 9×9″ baking dish with cooking spray or butter and set aside. While oven heats: Mix 1/4 c sugar and cinnamon together; set aside. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix milk and 2 T of melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
Use a rolling pin to roll the dough into a 12- by 5-inch-long rectangle about 1/4-inch thick. Brush remaining melted butter onto the surface of the dough. Sprinkle evenly with cinnamon-sugar mixture, leaving a 1/2-inch border. Start at the long end to roll the dough tightly into a log, using a scraper as needed to help release the dough from the work surface. Pinch the seam together at the top. Place the log seam-side down. Cut the dough crosswise into 8 pieces. Place the cut rolls cut-side up in the baking dish. To make the rolls even tastier, melt some more butter and brush the tops of the cinnamon rolls. Yum! Then bake until rolls are puffed and golden-brown, about 35 minutes. While rolls bake, make the glaze by whisking together powdered sugar, milk, vanilla bean paste and salt. Place dish of baked cinnamon rolls on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.