I love a good cinnamon roll, but then who doesn't? I mean I suppose if you searched hard enough you could probably find someone who hates them, but why waste all that time when you could be eating a fresh batch of these? Our neighbors used to bring us some of these divine rolls every now and then...but then they moved away :(. I love this recipe for cinnamon rolls because it is quicker than most other recipes I have tried. It only requires to raise the dough once, after you make it into the rolls, instead of twice like most recipes. They come out so light and fluffy and completely delicious! This recipe makes a ton of them too, so if you don't want to accidentally eat 30+ rolls, plan on sharing them (or cut the recipe in half). I hope you like them as much as we do!
PS: I got this recipe from our old neighbor, who posted it on her inspiring blog here.
Cinnamon Rolls:
Ingredients:
3 1/2 cups warm water
1/2 cup olive oil
3/4 cup sugar
3 TBSP yeast
3 eggs
1 TBSP salt
8- 10 cups flour (enough to make a sticky dough)
1/2 cup (1 stick) melted butter
brown sugar, cinnamon, and raisins (if desired but I think they're gross)
Directions:
1. Mix the water, olive oil, sugar, and yeast in a large bowl and let sit for 15 minutes. It should get all foamy and bubbly like this:
2. Then add the eggs, salt, and flour. Mix the flour in a little at a time until it makes a fairly sticky dough. Knead for 3-5 minutes.
3. Roll into a rectangle on a lightly floured surface. You might want to divide the dough in half and do 2 smaller rectangles because mine ended up being huge! (like about as long as a yardstick!) Spread the melted butter evenly across the dough. Sprinkle with brown sugar and cinnamon to your liking. Add raisins if you want, but I really don't know why you would want them, they are gross. Roll up into a big log starting with a long side and cut into 1-inch pieces. (It works really well to cut with a piece of floss or a knife with a serrated edge.)
4. Place cut rolls onto greased cookie sheets and let rise for about 20 minutes. Bake at 380F (I did 375) for 15-17 minutes or until just barely starting to turn golden brown. Frost with a powdered sugar glaze, if desired. Eat!
