I remember the sweet, sweet smells of cinnamon rolls baking in the oven when I was younger. The intoxicating smell would drift up from the kitchen to my room. My mom would make cinnamon rolls on special occasions like birthdays, anniversaries, and sometimes the random Sunday (“family day”). Over the years, once she started Weight Watchers to be exact, she started to change the recipe every so slightly and every time it was a bit healthier. Now each roll is around 3 points (I’m not a WW but I know that’s good for a cinnamon roll!) but they are still so soft and perfectly sweet! Sometimes cinnamon rolls are too icky sweet for me… yes, they are amazing, but after one bite I can’t take it any more!
I’ve made these for friends and family the past few years and always had good reactions. Although one time after my first 1/2 marathon my boyfriend was in charge of putting them in the oven and for some reason he thought I said 450 instead of 350 for the oven temperature… but even then they were damn delicious! I’ve been toying with the idea of making a cream cheese frosting next time or maybe making pumpkin cinnamon rolls (AND cream cheese frosting!).
I use a bread machine to make the dough, but you can make it by hand… it’ll be a pain in the ass, but if you like doing it that way then go for it! Here is a site that I love that may be able to help http://www.breadexperience.com/index.html They have different recipes for cinnamon rolls, but you can use the process and my recipe
or use their recipe MY RECIPE ONLY! Hehe
Time: More than you would like, BUT you can make the rolls the night before, refrigerate them, take them out 1 hour before putting them in the oven and not have to deal with making it all in one morning!
Servings: 12 kickass rolls
1 ½ C milk
2 T butter
3 C white flour
1 C whole wheat flour
1/3 C sugar
¾ t salt
2 ¼ t active dry yeast
2 Tbl melted butter (or a bit more)
¼ C sugar (try using both granulated and brown)
2 t cinnamon (less or more depending on your taste)
Powdered sugar + vanilla extract + milk (and cream cheese if you want!)
Add the dough ingredients into your bread machine in the order listed or in the order the company prefers. Turn it to the dough cycle and relax for an hour and a half/do something else. You can also do this by hand using the site I included above. Once it’s done, take it out, knead the dough so there aren’t a bunch of air bubbles and let it rest for around 10 minutes.
Roll the dough out to a 15×10 rectangle (or just a big ass rectangle… it’s what I do, screw measurements right!). With a pastry brush (or your clean fingers I guess) spread the melted butter in the dough. Sprinkle with the sugar and cinnamon. Roll it up so you have a long log and cut 12 rolls from it (start with making 2 longs, then 4, etc…). Put them into a greased 13×9 baking pan and cover with a towel for 30 minutes or until they get nice and fluffy. OR you can refrigerate them overnight, take them out 1 hour before putting them in the oven so they can rise. Preheat the oven to 350 and bake for 20-25 minutes. Top with a glaze, no measurements needed, but don’t add too much!
Since this is an occasional treat don’t sweat the calories, they’re 3 WW points each if you don’t make a shit ton of glaze so enjoy!