Hey there! So, there’s this little tradition I started a few years back—making cinnamon rolls that look like Easter baskets. It all began when I wanted to surprise my family with something special for Easter breakfast. I ended up creating these cute rolls that not only looked festive but tasted amazing too. (And yes, there were a few mishaps along the way!)
Why You’ll Love This
I whip these up when I want to impress without stressing too much. My family goes nuts for them because they’re both adorable and delicious. Plus, there’s something about the smell of cinnamon wafting through the house that just feels like a warm hug. Oh, and if you’ve ever struggled with keeping the rolls from sticking, I’ve got a tip to save the day!
Ingredients
- 2 cups all-purpose flour (sometimes I swap in whole wheat flour when I’m feeling virtuous)
- 1/4 cup granulated sugar
- 1 packet instant yeast (my grandma swore by fresh yeast, but instant works just as well)
- 1/2 cup warm milk
- 1/4 cup butter, melted (or margarine, if that’s your thing)
- 1 egg
- 1 teaspoon salt
- For the filling: 1/2 cup brown sugar, 2 tablespoons cinnamon, a handful of raisins (optional)
Directions
- In a bowl, mix flour, sugar, and yeast. Add in warm milk, melted butter, egg, and salt. Knead until smooth. (You’ll get a workout!)
- Let it rise in a warm spot for about an hour, or until doubled. This is when I usually sneak a taste of the filling—quality control, right?
- Roll out dough into a rectangle. Spread the brown sugar and cinnamon mixture over it, then sprinkle raisins if you’d like.
- Roll it up and cut into pieces about 1 inch thick. Place them in a greased baking dish. They look a bit odd now, but don’t worry—it all comes together!
- Bake at 350°F (175°C) for 25-30 minutes, until golden. Try not to eat them all immediately.
Notes
I’ve learned that letting the dough really rise makes the rolls fluffier (who knew?). Also, don’t skimp on the cinnamon—it’s the star here!
Variations
Once, I tried adding chopped apples to the filling. It was delicious, but a bit too messy. But hey, experimenting is half the fun!
Equipment
If you don’t have a rolling pin, a wine bottle works in a pinch. I’ve been there—trust me.
Storage
These keep pretty well for a couple of days in an airtight container, though honestly, in my house, they never last more than a day!
Serving Suggestions
We usually enjoy these with a dollop of whipped cream or a scoop of vanilla ice cream. It’s pure bliss.
Pro Tips
I once tried rushing the rise time and regretted it—patience is key for fluffy rolls. Also, a little extra butter on top before baking makes a world of difference.
FAQ
Can I make these ahead of time? Sure thing! You can prepare them up to the baking step, then refrigerate overnight. Just let them sit at room temp for about 30 minutes before baking.
Can I freeze them? Absolutely, freeze them after baking. Just reheat in the oven, and they’re almost as good as new!
Do I have to use raisins? Nope! Leave them out or swap for nuts if you’d prefer.