A few weeks ago I made some chocolate chip cookies with instant yeast – an ingredient I don’t usually keep around the house. For one thing, I hardly ever make yeast bread and another, if I did make yeast bread I’d use regular yeast.
So I had some leftover instant yeast and was looking for a way to use it. This recipe on allrecipes.com looked good so I made it. The results were great. Then again, it’s hard to make a bad cinnamon roll. This recipe is kind of interesting in that the dough is place in muffin cups so the rolls hold their shape well. You can invert them and put the frosting on the bottom (like I did it) or turn them back over and do it that way.
Cinnamon Rolls with Instant Yeast
3/4 cup milk
4 tablespoons butter, room temp
3 1/4 cups all-purpose flour (divided use)
1 (.25 ounce) package instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
Heat the milk in a small saucepan until it bubbles; remove from heat. Mix in butter; stir until melted. Let cool to lukewarm.
Combine 2 1/4 cup of the flour, yeast, sugar and salt in a large mixing bowl; mix well. Stir in water, egg and the milk/butter mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm or let cool and frost with icing (see below).
1 tablespoon butter, melted
1 cup powdered sugar
1 tablespoon cream cheese, softened
1-2 tablespoons milk
1/4 teaspoon vanilla
Stir together melted butter and powdered sugar to make a thick pasty like substance. Stir in the cream cheese. Add milk, one tablespoon at a time, stirring until you get a consistency that seems conducive to putting on cinnamon rolls. Stir in the vanilla.
At this point, I like to spoon the mixture into a zipper bag, snip the bottom off the bag and pipe the icing out fancily. This only works if you are icing cool cinnamon rolls. If you are icing the rolls while warm, you might as well just squeeze it or spread it over the top.