Some of you might be skilled at “baking”. I was never given that particular talent. I can cook just about anything but baking has always been a challenge.
I started learning “how-to” bake after idolizing some of my sweet friends recipes over at Savoring the Good! While we go in and out of lockdown, I might as well learn a new hobby. These Crescent Rolls are so delicious and easy to make.
I truly hope you try them and come and tell us!
What you will need:
For the dough:
¾ cup warm milk (whole milk or 2% preferred)
1/4-ounce package active yeast
¼ cup granulated sugar
1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups BREAD flour ( I made this originally with “regular” flour and this bread flour makes ALL the difference, something I learned HERE.)
3/4 teaspoon salt
For the filling:
2/3 cup dark brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened
Pour the warm milk to a bowl and pour yeast in. Next add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Dough should form into a nice ball and be slightly sticky. If it’s sticky just sprinkle more flour. If you don’t want to use a mixer, you can use your hands to knead the dough for 8-10 minutes. Place the ball in a oiled bowl, cover with plastic wrap and a warm towel. Allow the dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
For the filling: to a small bowl, mix together brown sugar, melted butter and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up with filling on the inside. next, cut into 1 inch sections with a knife or floss. Place cinnamon rolls in a greased baking pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Add rolls to the oven without all wrappings and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes roughly 9 cinnamon rolls depending how you cut those after rolling. We topped ours off with some Whipped Cream Cheese frosting!
Serve & Enjoy!