Fun fact: the first time I ever used yeast (several years ago now) was to make homemade cinnamon rolls.
Prior to that, I had thought of yeast as something complicated to work with that would require hours of waiting for it to rise and all the effort of kneading. And while some breads might require a bit more time and effort, these cinnamon rolls are extremely easy and ready in just 90 minutes.
For anyone else who’s never worked with yeast before: that’s not too daunting, right?
Honestly, the trickiest part of these rolls is the actual rolling of the dough without losing any of the filling. But I’ve learned a tip to make even that part easier!
After mixing the ingredients for the dough, resting it, and then rolling it out to the right size/thickness, I recommend placing it on a sheet of wax paper/parchment paper before beginning to add the fillings. That way, you can use the paper to help evenly guide the rolling process (something I learned watching The Great British Baking Show episode for Swiss rolls!).
After that, it’s just a matter of slicing your roll and letting them proof to double the size:
A tray full of golden brown cinnamon rolls, fresh from the oven and just waiting to be iced… can you think of anything better on a Sunday morning? 🙂
Check out my go-to cinnamon roll recipe by The Baker Chick here!