World's Best Cinnamon Rolls

The World's Best Cinnamon Rolls

So, I have to premise this one; I am a cinnamon roll fanatic. I have made many batches from many different books, online sources, and past down recipes... I have tried many different kinds at almost every coffee shop I've found. With all of that in mind, I believe this recipe is the best in the world. I have made it for many people, including some Malawians who had no idea what a cinnamon roll was. The reaction is always the same... no words, just empty baking dishes and clean plates. Anyway - I'll let you try it out for yourself.

~ Kathy

PS. Because these rolls are SO good - it only seems natural to make this my first official recipe.

Ingredients

1 1/2 c. warm water
1 3/4 c. sugar
2 envelopes dry yeast (1 envelope = 2 1/4 tsp.) Use instant yeast - but active dry should work too
1 tbs. vegetable oil
1 tsp. salt
3 1/2 c. all purpose flour (try to get organic... it's so much better for you)
1 c. unsalted butter @ room temperature (2 sticks)
2 tbs. ground cinnamon

Directions

1. Combine 1 1/2 c. water and 1/4 c. sugar in a large bowl. Sprinkle the yeast over the water and let it froth for about 6 minutes. Make sure your water isn't too hot... otherwise it will kill the yeast. Mix in vegetable oil and salt with a wooden spoon. Add enough flour, 1 cup at a time to form a soft dough. Turn onto a floured work surface and knead until it becomes elastic and smooth.

2. Lightly oil a bowl. (I usually spray organic canola oil to coat the bowl without saturating it.) Place the dough in the bowl and give it a turn to cover it with the oil. Spray some plastic wrap with the oil and cover the bowl with it. You can also use a towel, but the plastic wrap seems to work so much better. Place the bowl in a warm spot and let it rise until doubled - usually this takes about 1 - 1 1/2 hours. Don't let your dough rise too long.

3. Beat butter, cinnamon, and the remaining sugar in a small mixing bowl to blend.

4. Turn the dough out onto the counter and beat it down so all the air comes out. (Use enthusiasm... this is my favorite part of baking!) Roll, or push the dough into a rectangle and spread the butter mixture all over it. From the short end of the rectangle, begin to roll the dough up into a spiral loaf. Pinch off the edges and the seam so that non of the buttery, cinnamon goodness gets out (this is the secret ingredient... you gotta' give it some love here.)

5. Grease a baking dish. Cut the cinnamon buns into 1 - 2 inch slices. Arrange them in the pan so that each of the sides touch. This can get a little sloppy - depending on how tight your roll was. Cover the dish with oiled plastic wrap and let it rise again for another 30 minutes. Preheat your oven to 326 degrees F (160 degrees C).

6. When the dough is done rising (it will have doubled in size again) remove the plastic wrap and bake in your preheated oven for ~35 minutes, or until the buns are golden brown*. Let the pan cool for a bit before you flip it over onto a serving dish to get them out. And Enjoy!

*Whenever I am unsure if a baked good is done, I turn over the pan and knock on the back. If it sounds hollow - then it's done! But an easier way, is to stick a knife, fork, or skewer into the middle, if it comes out clean, then it's done.