Tomorrow is Mother’s Day. This is a wonderful way to get those kids baking in the kitchen to help make Mom a simple and delicious breakfast. Add some berries (we are off to pick more strawberries today) and you’re done. Dad can do this with the kids. Ok, Mom can just go ahead and make them too. Either way, make them and you will NOT be disappointed. I made these with the help of my 2 year old. From start to finish this took a little over an hour. It seemed like the process was so fast that we didn’t even have time to make a disaster out of the kitchen.
Start by adding 1 cup of milk to a larger measuring cup. Heat to warm in the microwave. This will take about 45 seconds. Once removed, add in 2 packets of quick rise yeast and sugar. Stir to combine (a whisk works remarkably well). Let sit for about 3 minutes. When the mixture begins to froth like the 3rd picture, you are ready to go.
If you own a stand mixer, bring that out and attach your dough hook. To the stand mixer add flour, sugar and salt. Turn the hook on and stir well. Once these ingredients are combined, add in the milk mixture and turn on low. Slowly add in egg and oil. Knead on low for about 5 minutes. You’ll want the dough to start pulling from the bowl. There will be small amounts that stick. If your dough is too sticky (some stick is perfectly normal) then add additional flour; one teaspoon at a time until you reach the correct consistency. Once the dough is done, let sit in bowl for about 5 minutes to allow the gluten to rest.
While the dough is resting, make your filling. Mix together softened butter, cinnamon and brown sugar.
Once dough has rested, remove from the bowl and place on floured surface. Roll out to about an 18×20 inch rectangle. Cover with butter mixture (rubbing with hands works best) and roll up.
Using a serrated or sharp knife, cut into 1 1/2 in. pieces and place on parchment paper baking dish or baking sheet. Bake for about 20-22 minutes on 350°F.
Remove from the oven, ice the cinnamon rolls and serve warm.
Recipe adapted from Lauren’s Latest