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I do make yeast Hot Cross Buns (with extra cinnamon and raisins), but my husband would rather have my homemade CINNAMON BUNS. So I made those for Easter instead ~ with the traditional GLAZE (melted orange marmalade ~ or peach / apricot preserves) and a VANILLA frosting cross on top.
Easy CINNAMON ROLLS (yeast) * sugar or sugar-free
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ not too hot (about the temperature of a baby’s bath ~ I heated for 25 seconds in the microwave)
1 tablespoon instant dry yeast
2 TB white granulated sugar or regular white Splenda (not baking blend)
1 tsp. salt…………………………………………..1 large egg
3 TB butter, room temp……………………....…..3 cups all-purpose flour
extra flour, as needed for rolling out dough
Filling
6 TB butter, melted………………......................2 TB cinnamon
3/4 cup white sugar ~or~ 3/4 cup regular white Splenda
1/2 tsp. dried orange peel
Glaze:
about 1/2 cup orange marmalade ~or~ apricot jam ~or~ peach preserves
~ melted about 45-60 seconds in microwave (can add a little water or Triple Sec to thin it out, if it's too thick to brush on)
Vanilla Frosting:
1 cup powdered sugar......................................1/4 tsp. vanilla extract
up to about 2 TB cream (or cream flavored liquid coffee creamer)
Sugar-free "powdered sugar" : sift together 3/4 cup regular white Splenda w/ 1/4 cup cornstarch
***
Combine warm milk, yeast, sugar/Splenda, salt, butter, and eggs in the bowl of your electric mixer. Gradually add in the flour. Switch to dough hook and turn mixer on low.
When the flour starts to blend into the dough, increase speed to medium. Add more flour as necessary so that dough pulls away from sides of the bowl. (The dough mixture should be tacky and soft, but not stick to your hands.) Add more (if needed) flour until the dough feels right.
Grease or spray (I use buttery non-stick spray) a large mixing bowl and put the dough into the bowl (turning dough over so that all the dough gets greased). Cover with towel and let rise until double in size, about 1 hour. (If your kitchen is cool, good places are on top of dishwasher or dryer while running, or on the counter next to the refrigerator.)
While the dough is rising: (1) Spray a 9x13" pan generously with buttery non-stick spray (2) Combine the brown sugar/Splenda & cinnamon in a small bowl and set aside.
Punch down the dough and roll into a 12”x 24” rectangle. (I did this on a silpat mat, lightly sprinkled with flour ~ sprinkle the rolling pin too.) Brush the dough with the melted butter. Sprinkle with the brown sugar (or brown Splenda)/cinnamon. Roll up tightly across the short side (for the 9x13” pan) or lengthwise (for 2 8” pans) so you have one long roll. Then cut the dough into 2” slices (you should have 12 slices). Put the slices (cut-side-up) in the prepared pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 350. Bake for about 12-14 minutes, until light golden brown on top.
GLAZE: Brush the rolls with melted marmalade as soon as they come out of the oven (make sure to get it down the sides of roll where they meet the pan).
CROSS: Whisk together the powdered sugar & vanilla, whisking in your liquid ~ 1 tsp. at a time ~ until thick drizzle consistency. (Add more powdered sugar to make it thicker ~ or thin it out with more liquid) Drizzle a CROSS on top of the cinnamon rolls when they're completely cool.
Stays good for 4 to 5 days ~ reheat in microwave for about 15 seconds for a fresh baked flavor.
Makes 12 big cinnamon rolls
Easy CINNAMON ROLLS (yeast) * sugar or sugar-free
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk) ~ not too hot (about the temperature of a baby’s bath ~ I heated for 25 seconds in the microwave)
1 tablespoon instant dry yeast
2 TB white granulated sugar or regular white Splenda (not baking blend)
1 tsp. salt…………………………………………..1 large egg
3 TB butter, room temp……………………....…..3 cups all-purpose flour
extra flour, as needed for rolling out dough
Filling
6 TB butter, melted………………......................2 TB cinnamon
3/4 cup white sugar ~or~ 3/4 cup regular white Splenda
1/2 tsp. dried orange peel
Glaze:
about 1/2 cup orange marmalade ~or~ apricot jam ~or~ peach preserves
~ melted about 45-60 seconds in microwave (can add a little water or Triple Sec to thin it out, if it's too thick to brush on)
Vanilla Frosting:
1 cup powdered sugar......................................1/4 tsp. vanilla extract
up to about 2 TB cream (or cream flavored liquid coffee creamer)
Sugar-free "powdered sugar" : sift together 3/4 cup regular white Splenda w/ 1/4 cup cornstarch
***
Combine warm milk, yeast, sugar/Splenda, salt, butter, and eggs in the bowl of your electric mixer. Gradually add in the flour. Switch to dough hook and turn mixer on low.
When the flour starts to blend into the dough, increase speed to medium. Add more flour as necessary so that dough pulls away from sides of the bowl. (The dough mixture should be tacky and soft, but not stick to your hands.) Add more (if needed) flour until the dough feels right.
Grease or spray (I use buttery non-stick spray) a large mixing bowl and put the dough into the bowl (turning dough over so that all the dough gets greased). Cover with towel and let rise until double in size, about 1 hour. (If your kitchen is cool, good places are on top of dishwasher or dryer while running, or on the counter next to the refrigerator.)
While the dough is rising: (1) Spray a 9x13" pan generously with buttery non-stick spray (2) Combine the brown sugar/Splenda & cinnamon in a small bowl and set aside.
Punch down the dough and roll into a 12”x 24” rectangle. (I did this on a silpat mat, lightly sprinkled with flour ~ sprinkle the rolling pin too.) Brush the dough with the melted butter. Sprinkle with the brown sugar (or brown Splenda)/cinnamon. Roll up tightly across the short side (for the 9x13” pan) or lengthwise (for 2 8” pans) so you have one long roll. Then cut the dough into 2” slices (you should have 12 slices). Put the slices (cut-side-up) in the prepared pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 350. Bake for about 12-14 minutes, until light golden brown on top.
GLAZE: Brush the rolls with melted marmalade as soon as they come out of the oven (make sure to get it down the sides of roll where they meet the pan).
CROSS: Whisk together the powdered sugar & vanilla, whisking in your liquid ~ 1 tsp. at a time ~ until thick drizzle consistency. (Add more powdered sugar to make it thicker ~ or thin it out with more liquid) Drizzle a CROSS on top of the cinnamon rolls when they're completely cool.
Stays good for 4 to 5 days ~ reheat in microwave for about 15 seconds for a fresh baked flavor.
Makes 12 big cinnamon rolls
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