Lazy Baker’s Homemade Cinnamon Rolls

 

I love surprising my family with made-from-scratch cinnamon rolls but the only time I make true cinnamon rolls is on branding day and vaccination day when neighbors help us out.

I consider myself a lazy cook and balk at the time it takes to make them. In order to satisfy my desire to make rolls for my family and not have to put a lot of effort into them, I rely on an alternative version of homemade cinnamon rolls.

My solution is pull-apart cinnamon rolls baked in a Bundt pan. I use a dinner roll recipe, modified slightly. I grease a Bundt pan with Crisco and sprinkle the bottom and sides with cinnamon and sugar. After I’ve raised the dough, I roll it into two inch size pieces, layering in the pan and sprinkling cinnamon and sugar between each layer. I’ll add chopped walnuts or pecans or chopped apples if the mood strikes me, raise again until doubled then bake at 350 degrees for 20-25 minutes or more if needed. I usually test the center for doneness just to make sure they’re not doughy in the middle.

Once done, I flip onto a large plate; melt ¼ c. butter or margarine and ½ c. – ¾ c. brown sugar in a sauce pan and drizzle over the top of the pull apart rolls.

These are a big hit on weekends, at family gatherings, and special occasions but always a welcomed sweet surprise. Consider yourself warned, though that they’re usually gone in a day.

2 T yeast

2 ½ c. flour

2 T oil (I use olive oil)

2 T sugar (I use honey)

2 t salt

2 c. water divided

2 ½ – 3 c. more flour

Put yeast in ½ c. hot tap water; sprinkle with sugar to expedite. Set aside until foamy 5-10 minutes. Mix the oil, sugar (or honey) and salt together, andd to 1 ½ c. hot tap water. Stir in 2 c. flour with wooden spoon until smooth. Add remaining flour and knead until smooth. Cover with a towel and let rise until double. Punch down and roll bite size pieces of dough, layer in pan and sprinkle with cinnamon and/or nuts and apple chunks. Cover bundt pan and let rise again until double – 30 minutes. Bake at 350 for 25-30 minutes. Test center to make sure middle is not doughy. Flip onto plate and drizzle carmel sauce over top.