Homemade Cinnamon Rolls from Scratch (in 2 hours or less!)
If I've heard it once, I've heard it a dozen times: "Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!"
Actually, it depends upon recipe.
I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald milk and let it cool to room temperature (30 minutes); mix dough and let it raise for an hour (1.5 hours); punch down dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish.
But it doesn't have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.
Here's my recipe:
2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer) 6 to 7 cups of flour
Dissolve yeast in warm water. Let sit for a minute or two. Add sugar and salt. Mix. Add cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.