Easy Frosted Cinnamon Rolls

If you’re hosting houseguests this holiday season, looking for a lovely weekend treat for your family, or a tasty addition to a chilly coffee morning, cinnamon rolls are an ideal pastry choice.

It took America some time to discover and fall in love with the fragrant treat. In the 1920s, after World War I, flour, butter, sugar, yeast, and cinnamon became more available and affordable, shifting from rationed to accessible. That was when Swedish bakers created Kanelbulle, which later evolved into the modern cinnamon roll. The sweet pastry spread to North America with Swedish immigrants and gained widespread popularity by the 1950s.

In the 1980s, the first Cinnabon bakery opened in Seattle, Washington, sparking a renewed love for cinnamon rolls. Today, you can wow your family and friends with this simple and delicious recipe.

Ingredients

4 ½ - 5 cups flour

1/3 cup sugar

2 (4 ½ tsp.) packets Fleischmann’s RapidRise Yeast

1 teaspoon salt

1 ½ cups water

6 tablespoons butter

1 egg

Filling

1/3 cup sugar

2 teaspoons ground cinnamon

3 tablespoons butter, very soft

1/3 cup raisins (optional)

1/3 cup chopped pecans (optional)

Frosting

2 ½ cups powdered sugar

2 tablespoons butter, softened

2 to 3 tablespoons milk

1 teaspoon vanilla extract

½ cup chopped pecans (optional, for sprinkling on top)

Directions

1. Combine 2 cups of the flour, sugar, dry yeast, and salt in the bowl of a stand mixer, and stir until blended.

2. Place water and butter in a microwave-safe bowl. Microwave on high in 15-second intervals until very warm but not hot to the touch (120 to 130 degrees). Butter may not melt completely. Add the water/butter mixture to the flour mixture with the egg. Beat for 2 minutes at medium speed with the electric mixer, scraping the bowl occasionally.

3. Add 1 cup flour; beat for 2 minutes on high speed, scraping the bowl occasionally. Stir in just enough of the remaining flour until the dough forms a ball.

4. Knead on a lightly floured surface until the dough is smooth and elastic, and it springs back when lightly pressed with two fingers, about 6 to 8 minutes. Cover with a towel and let rest for 10 minutes.

5. For the filling, mix sugar and cinnamon in a small bowl and set aside.Roll the dough into a 15 x 10-inch rectangle with a rolling pin. Spread three tablespoons of butter over the dough, stopping at least ½-inch from the edges on the long sides. Sprinkle with the cinnamon sugar mixture.

6. Starting at the long end of the rectangle, roll up tightly. Pinch the seams to seal. Cut the dough into 12 equal pieces using a thin piece of cooking twine or unflavored dental floss. Slide the twine or floss underneath the roll; then lift the ends and cross them to cut each slice. Place the slices in a greased 13 x 9-inch baking pan. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.

7. Bake in a preheated 350-degree oven for 25 to 30 minutes or until the rolls are golden brown. Let them cool on a wire rack for at least 20 minutes.

8. Mix all frosting ingredients and beat until smooth and creamy. Spread over the rolls.