After researching and testing out different recipes, I came up with a mash-up that my family loves. This is a great way to get them to eat breakfast on-the-go when they are running out the door for school. These also make a wonderful after school snack.

Because these are so popular and given the fact that they freeze well and reheat beautifully, I triple the recipe and freeze the excess.

Hands-on time: 20 minutes

Wait time: 1 hour for the first rise and 30 minutes for the second rise

Cook time: 30 minutes

Yield: 15-20 cinnamon rolls

INGREDIENTS

INSTRUCTIONS

1a.If you own a 2-pound loaf bread machine, place all the dry ingredients for the dough in first and then add the wet ingredients. Let the machine mix, knead and give the dough its first rise. Skip to Step 5.

1b. If you don’t own a bread machine, mix all dry ingredients for the dough by hand.

2. Measure milk in a 2-cup glass measuring cup and add the butter to the same cup. Heat up together in the microwave for 1 minute or until the butter melts and milk is luke-warm.

3. Add the melted butter and milk mixture to the dough so as not to hurt the yeast.

The resulting dough will be very sticky and loose, but don’t add any more flour.

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4. Cover and let rest until doubled. I put the bowl in my microwave to keep away from drafts.

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5. Remove from bowl onto a lightly dusted sheet of parchment. (You’ll thank me later when its clean-up time.)

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6. Using some of the flour to dust your hands, pat out the dough into a 15×18 inch rectangle. If necessary, use a lightly dusted rolling pin.

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7. Using the same 2-cup measure as before, add the butter and microwave for 30 seconds until melted.

8. Using a separate measuring cup, measure out the brown sugar for the filling making sure to pack it down well.

9. Add the cinnamon and the melted butter and mix well.

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10. Spread the filling out over the rolled out dough.

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11. Starting from the long end, roll up the dough tightly. Use the parchment to help you. Pinch the end of the roll to help seal the edges and roll out sideways to make the roll slightly longer.

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12. Using either a sharp serrated knife or a piece of dental floss (floss is easier) cut up the roll into 1-inch discs.

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13. Place discs in a parchment-lined 9×13 inch pan with a 2-inch lip. Yes, I used the same piece of parchment.

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14. Cover the pan with a dish towel and let the rolls rise for 30 minutes while you pre-heat your oven to 350F. I use convection heating.

15. Remove the dish towel and place the pan in the center of the oven and bake for 30 minutes until the rolls turn golden brown.

16. Remove immediately onto cooling racks right side up, using (yes, that’s right!) the parchment to help you carry them out. Let cool for 5 minutes.

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17. Serve as is or frost them with glaze.

18. If you wish to glaze them, just mix the first 3 ingredients for the glaze together adding just enough milk to get the right consistency for drizzling.

Note: This recipe can be made vegan by substituting margarine for the butter and using Soy or almond milk instead of regular milk.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.