These from-scratch Cinnamon rolls are SO delicious! No calorie counting allowed!
Mix together in a large bowl:
1 cup very warm water
1/3 cup granulated sugar
1 tsp salt
Wisk with fork until combined. Then add:
1 TBS dry yeast. Wisk again until mixed.
Let sit until bubbly/foamy (approx. 10 minutes). Then add in:
2 cups flour (I like to use bread flour, but its not nesesary)
1/3 cup warm melted margarine
1 beaten egg
Stir with fork until a smooth batter is formed and continue to add flour to form a soft dough (about 1-2 cups). Let dough raise until double in size, and then gently turn out on a lightly floured counter top and roll into a rectangle about 1/2" thick.
Spread a thin layer of softened margarine (you will need about 1/2 stick) over the surface, making sure to go all the way to the edge. Then
sprinkle dump on the brown sugar. It needs to be thick so keep spreading until you cannot see through to the dough. Again, spread all the way to the edge. Follow with a heavy sprinkle of cinnamon.
Roll fairly tightly and pinch edges of dough to seal. Use dental floss to cut rolls about 1 1/2" thick. Place in a completely greased 9x13 pan (I like to use Crisco, works WAY better than cooking spray). Let raise until more than double in size*****
*****Quick-rise method
Preheat your oven to its very lowest setting (usually 150-170ish degrees). Once preheated, turn the oven OFF. Put your rolls in the oven and set your timer for 20-30 minutes and they will be nice and fluffy when they are done! Then remove from oven and pre-heat to your baking temp of 350. Bake until golden brown, about 10-12, minutes but WATCH them! Ovens vary!
FROSTING! The best part, yes?
Completely melt 1 stick of margarine. You want your butter HOTT
Add (by 1/2 cup fulls) about 2-2 1/2 cups of powdered sugar, stirring, until thick. Then add:
2 tsp vanilla extract
1 TBS maple syrup
1/4 tsp cinnamon
Wisk together until smooth. If too thick, add milk in small quantities. If too thin, add more powdered sugar.
Drizzle over hot rolls! ENJOY!
