Easy Cinnamon Rolls with Active Dry Yeast
Cinnamon rolls are a delicious and popular breakfast treat. They are typically made with a yeast-based dough that is rolled out, filled with cinnamon and sugar, and then rolled up and baked. This recipe for easy cinnamon rolls with active dry yeast is perfect for busy mornings. It is simple to follow and produces delicious cinnamon rolls that everyone will love.
Why This Recipe Is Perfect for Busy Mornings
This recipe is perfect for busy mornings because it is simple to follow and requires minimal ingredients. You only need a few basic ingredients, and the dough can be made ahead of time and refrigerated overnight. This means that you can wake up on a busy morning, pop the dough in the oven, and have fresh cinnamon rolls in no time.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup softened unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 teaspoon active dry yeast
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, cream together the butter, brown sugar, and egg.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12-inch square.
- Spread the softened butter over the dough and sprinkle with the cinnamon sugar.
- Roll the dough up lengthwise and cut it into 12 rolls.
- Place the rolls in a greased 9×13 inch baking pan and cover with plastic wrap. Let the rolls rise in a warm place for 30 minutes, or until doubled in size.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the rolls for 20-25 minutes, or until golden brown.
- Let the rolls cool for a few minutes before frosting them with your favorite frosting.
FAQ
Q: What if don’t have active dry yeast?
You can use instant yeast instead of active dry yeast. Just follow the package directions for how to use instant yeast.
Q: What if don’t have all of the ingredients?
You can make this recipe with any combination of ingredients that you have on hand. For example, you can use brown sugar instead of granulated sugar, or you can use milk instead of water.
Q: How long do these cinnamon rolls last?
These cinnamon rolls will stay fresh for up to 3 days if they are stored in an airtight container at room temperature. You can also freeze these cinnamon rolls for up to 2 months.
Q: What are some other ways to enjoy these cinnamon rolls?
You can enjoy these cinnamon rolls plain, or you can add your favorite toppings, such as chocolate chips, nuts, or fruit. You can also serve these cinnamon rolls with a cup of coffee or tea.
Pros of This Recipe
- Easy to follow instructions
- Minimal ingredients
- Dough can be made ahead of time and refrigerated overnight
- Perfect for busy mornings
- Delicious results
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easy cinnamon roll recipe with active dry yeast
1 cup warm milk (110 degrees F)
1/2 cup granulated sugar
1 teaspoon active dry yeast
2 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups all-purpose flour, divided
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
The dough should rise for 2 hours, or until doubled in size.
To make the dough, combine the warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes, until the yeast is foamy. Stir in the melted butter, egg, salt, and 3 cups of flour. Stir until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Overnight
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
The dough will rise for 1 hour, or until doubled in size.
Bread flour has a higher protein content than all-purpose flour, which means it creates a stronger gluten network when kneaded. This results in a chewier, more elastic dough that is better suited for breads and other baked goods that require a rise. All-purpose flour can be used in place of bread flour in most recipes, but the resulting bread will be less chewy and may not rise as high.