This recipe was my first attempt at making a yeast based bread. Ever since my home economics class in high school I have been afraid of yeast based breads. We were required to make plain buns and mine completely flopped, so I decided to lay that part of my cooking adventures to rest.
However, All Recipes reviewers of this recipe insisted it was fool proof so I decided to give it a try. I was also egged on by a friend of mine who insisted all he wanted for his birthday was a home made cinnamon roll. The recipe is here. Please refer directly to it as I did not change anything in terms of measurements. However, I will recommend that you reduce the quantity of the margarine/sugar mixture by a quarter as I found that the original recipe used too much. I used a 9×13 inch baking tray instead because I did not like the idea of making the rolls in muffin cups as the recipe states. I will stick to that method in the future too because the results were satisfactory.
When I was scouting for recipes, this one won me over because it was the only one that didn’t require leaving anything over night. If you are efficient in the kitchen, this will only take you 90 minutes, about 40 minutes of which is spent leaving the dough to rise so it is not as much work as you may think.
The method is shown in the pictures below:
Preheat oven to 375 degrees F (190 degrees C).
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×13 inch baking tray. Cover and let rise until doubled, about 30 minutes.Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
You can have them plain or with a topping, I opted for a cream cheese frosting. Be sure to use all purpose flour or cake flour. I did not have such good results when I used bread flour which must have something to do with the gluten content. (Refer to this article about the differences between types of flour)
They did not last very long! Easy to make and delicious. Give it a go and impress your family and friends 🙂