Everyone needs a fast and easy yeast-rising cinnamon roll recipe, especially on that can easily be pulled together for Christmas morning. Sure it’s a little bit more work than ready-made cinnamon rolls. But I’m a firmer believer that baking a little extra is well worth the happiness and smiles they bring to everyone’s face.
This recipe is a Fleischmann’s original recipe that I tweaked with a rippling of crushed mini candy-covered chocolates. Yep, in addition to sprinkling them on top, I also rolled some in the center.
Now that you know these are no ordinary cinnamon rolls, you should also know working with yeast – easy – especially, when you have Fleischmann’s ® RapidRise ™ Yeast. And since it’s rise time is only an hour, you won’t have to wait around all day to get delicious results. Plus you can refrigerate your dough overnight and bake it in the morning.
Which is a good thing, when your kids are home sick and wondering every ten minutes when the cinnamon rolls are going to be ready.
There aren’t many sweets that my family loves (ironic being that I’m a baker), but cinnamon rolls are something they will always get excited for.
And since I made sure to take step-by-step photos so you can have a visual guide to the recipe, you have no reason not to make these. Time to get baking!
*This is sponsored post in collaboration with Fleischmann’s ® RapidRise ™ Yeast as part of the “Bake a Little Extra Ambassadorship”.
Beginner's Cinnamon Roll
Ingredients:
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4-1/2 to 5 cups all-purpose flour
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1/3 cup sugar
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2 packets Fleischmann's® RapidRise Yeast
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1 teaspoon salt
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1-1/2 cups water
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6 tablespoons butter OR margarine
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1 egg
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FILLING
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1/3 cup sugar
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2 teaspoons Spice Islands® Ground Saigon Cinnamon
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3 tablespoons butter OR margarine, very soft
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FROSTING
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2-1/2 cups powdered sugar
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2 tablespoons butter OR margarine, softened
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2 to 3 tablespoons milk
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1 teaspoon Spice Islands® Pure Vanilla Extract
Read More: Beginner’s Cinnamon Roll
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