Whitney Miller's Quick-and-Easy Cinnamon Rolls - WSMV News 4

Whitney Miller's Quick-and-Easy Cinnamon Rolls

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Whitney Miller's Quick-and-Easy Cinnamon Rolls


Cinnamon Rolls
2 tablespoons extra-virgin olive oil, divided
1/4 cup plus 2 tablespoons extra virgin olive oil
2 cups self-rising flour
¾ to 1 cup whole milk
Glaze
5 to 6 tablespoons powdered sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar, divided
1/2 teaspoon ground cinnamon, divided
1/3 cup chopped pecans
1 tablespoon whole milk
 
To make the cinnamon rolls, preheat the oven to 375 degrees F. Grease 9 cups of a muffin pan with 1 tablespoon of the olive oil.
Sift the flour into a medium bowl. Make a well in the center of the flour, and pour 1⁄4 cup olive oil in the well. Using your hand, gently stir the olive oil into the flour until incorporated. Add the milk a little at a time while continuing to work the flour with your fingers. When a wet dough forms, begin using a down-across-up-and-over folding technique to incorporate the flour and milk until a moist and sticky dough forms. If the dough is too wet, add 1 to 2 tablespoons more flour. Be careful not to overwork the dough.
Place the dough on a floured surface. Using floured hands, gently press the dough out into a rectangle about 1⁄4-inch thick. If the dough is too sticky to press out, gently fold in a little flour. Brush the remaining tablespoon of olive oil over the dough.
In a small bowl combine 1⁄ 4 cup of the brown sugar with 1⁄4 teaspoon of the cinnamon. Sprinkle evenly over the dough. Starting at one of the long sides, roll the dough into a cylinder. Cut the cylinder into 9 equal pieces.
In a small bowl combine the remaining 2 tablespoons brown sugar and the remaining 1⁄4 teaspoon cinnamon. Stir in the chopped pecans. Divide the mixture evenly among the greased muffin cups. Lightly press the pieces of dough on top of the pecan mixture in the muffin cups.
Bake for 18 minutes, or until lightly golden brown.
While the cinnamon rolls are baking, prepare the glaze. Combine the powdered sugar and milk until thick and smooth.
Let the cinnamon rolls cool for 5 minutes, drizzle the glaze over them, and then transfer to a serving platter. Serve warm.
Makes 9 cinnamon rolls.

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