{"id":4903,"date":"2017-02-02T08:20:56","date_gmt":"2017-02-02T13:20:56","guid":{"rendered":"http:\/\/www.shebakeshere.com\/?p=4903"},"modified":"2017-06-13T21:51:13","modified_gmt":"2017-06-14T01:51:13","slug":"two-hour-homemade-cinnamon-rolls","status":"publish","type":"post","link":"http:\/\/www.shebakeshere.com\/2017\/02\/two-hour-homemade-cinnamon-rolls.html","title":{"rendered":"Two Hour Homemade Cinnamon Rolls"},"content":{"rendered":"
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Whenever I think of my greatest food weakness, I always narrow it down to freshly baked bread. The delirious, glorious smell of fresh bread has always sent me into a complete tailspin. During my early twenties, I spent a summer during university working the storefront of a family-run bakery in Regina and it was pretty much a dream come true for me and my deep love of carbs. A good portion of my summer paycheck went back to that bakery and I would stock up on their homemade bread, dinner rolls, poppy seed loaf, and their daily cinnamon buns.<\/p>\n
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While I do love all things bread, I don’t make it at home very often because I have the worst luck with homemade dough. It always ends up being too sticky or too heavy and then it would be even more temperamental when I got the rolling pin involved. You name a problem, I went through it. And when you’ve dealt with as many bad batches of homemade dough as I have, it becomes very discouraging very quickly.<\/p>\n
BUT, let me tell you about this phenomenal Two Hour Homemade Cinnamon Rolls recipe I found in my Grandma’s handwritten notebook. Against all odds, I could not believe how ridiculously easy it was to make. And that’s coming from me, someone who has suffered through countless, horribly, sticky “what the heck did I do wrong?” batches of dough. This dough came together so quickly, rose beautiful and I almost cried tears of sheer happiness when I was able to roll and slice each perfect little cinnamon roll with ease. It was such a crazy miracle to me that I had to take photos before the second rise (below and on Instagram<\/a>) to document the historic moment. My dough curse is (possibly? likely!) broken!<\/p>\n <\/p>\n Another thing I really liked about my Grandma’s recipe is that the instructions said to make the cinnamon rolls on large cookie sheet (i.e. baking sheet) rather than squished together in a pan. More room to rise and bake evenly! I’m also pretty “take it or leave it” when it comes to icing, and I wasn’t in the mood to dirty up more dishes, so I didn’t bother with this batch. However, if icing is your jam, my go to recipe is 2 cups of icing sugar, 1 tablespoon of butter\/margarine and 2 tablespoons of milk.<\/p>\n\t\t