Oh, my friends, I am SO excited to share this recipe with you! It’s not that it’s just so gorgeous or clever or that it’s a legacy or any of that… but it might make your mornings just a little simpler and more indulgent, all at the same time. Nice, right?
It all started like this: I had cinnamon rolls on my menu plan for one Saturday breakfast. A flurry of unexpected activities ate up my Friday morning and afternoon and, well, I forgot to bake them. Still, they sounded so good when I got up that next morning and I knew that both my husband and my son had read them on the menu plan… so I got to thinking.
Cinnamon rolls aren’t hard, but they do take awhile. What are the time-consuming parts? Well, the rolling and slicing takes a few minutes, but it’s mainly rise time. I concocted a cinnamon-roll-inspired round bread that cuts the rise time to a mere 15 minutes and retains that yeasty, bread-y, buttery, cinnamon-y, frosting-y goodness. Yum!
Ready? Here we go:
- 1/2 cup very warm water
- 1/2 tablespoon yeast
- 1 tablespoon sugar
- 1 tablespoon melted butter OR cooking oil
- 1/2 teaspoon salt
- 1 1/4 to 1 1/2 cups flour
- 2 tablespoons – 1/4 cup cold butter (be as indulgent as you’d like)
- 1/2 cup white and/or brown sugar (depending on your preference!)
- 1 tablespoon cinnamon
- 1 tablespoon flour
Pour water in large bowl and sprinkle yeast and tablespoon of sugar over the surface. Allow to sit for a few minutes to get foamy. Add in butter (oil) and salt. Start stirring in flour (I just use a big wooden spoon), and continue adding until a stiff, but still a bit sticky, dough ball forms. Place dough in a greased or oiled bowl and cover with a tea towel. Place in a warm place (e.g. your oven at its lowest setting is fine) and let rise for 15 minutes.
While that’s happening, combine cold butter, 1/2 cup sugar, flour, and cinnamon in a small bowl and cut together using a fork, a pastry cutter, or your fingers. You’re forming a buttery streusel-y type material here. Set that aside. Whip up a batch of your favorite glaze or frosting. If you made these tasty Chocolate Chip Buttercream Sandwich cookies, you’ll have some extra buttercream right on hand!
By now, your timer’s probably gone off, so grab your bowl of dough and punch it down. It won’t be super-puffy, and that’s totally fine. Press the dough into a greased 9″ round baking pan. (If it keeps “shrinking” on you, just let it rest for a few minutes, then try again.) Sprinkle the “streusel” mixture all over the surface of the dough. No need for a second rise here. Bake in a 400 degree oven for 8-10 minutes.
While still warm, drizzle or pour the glaze/frosting over the surface. Slice into wedges and enjoy the flavor of fresh-baked cinnamon rolls… all in less than a half hour.