Easiest Dough on the Planet

Directions

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1. Combine milk and water into a microwave safe measuring cup and place in microwave to warm to 95-110º F. Pour into a large mixing bowl and add melted butter, yeast, honey, egg, and vanilla. Stir to combine.

2. Combine 3 cups of the flour and salt together in a small bowl, then stir into the liquid until the mixture just comes together.

3. If using a stand mixer: Using a dough hook, turn mixer on to medium low speed and knead for five minutes, until dough is smooth and elastic. Use a rubber scraper to scrape dough from the bowl and turn onto a lightly floured counter top. It will still be quite soft and tacky and that’s how it should be.

    

4. If using hands to knead: Turn dough onto a very lightly floured counter and knead with the heels of your hands for about 5 minutes, until the dough is smooth. The dough will be sticky at first- don’t panic, and use the heel of your hands, not your fingertips or flat hands. You can add a little flour as you go if you need it, but in general, resist the urge to keep adding more flour to keep dough from sticking to your hands. I promise it will come together.

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1. Here’s where you get to decide which direction to go with this versatile dough. Traditional cinnamon rolls? Classic choice. Easy cinnamon twists? These are a crowd pleaser.

2. Traditional Cinnys: Using a floured rolling pin or anything else that will do the job, roll dough into a rectangle about 10x18 inches. Spread about ½ cup very soft butter onto the dough with a rubber spatula, nice and easy so you don’t tear the dough. The softer the butter, the easier it spreads.

3. Top butter with mixture of about 1 cup brown sugar and 3 Tablespoons cinnamon, or any filling you desire. Starting at the bottom of your rectangle, roll dough into a log and cut into 12 even slices (about 1 ½” wide) using dental floss or a serrated knife. Some prefer to use a pizza cutter and cut strips of dough to roll up individually. Place rolls in a 9x13 inch baking pan and let rest for 10 minutes.

4. Brush with heavy cream if you desire and bake in a 350º F oven for 23-27 minutes, or until internal temperature is 185-190ºF. Yes, I use a digital thermometer to check my rolls for doneness. You want them soft, but not raw. Top rolls with your favorite glaze or frosting.

5. For Cinnamon Twists: Using a floured rolling pin or anything else that will do the job, roll dough into a rectangle about 10x18 inches. Spread about ½ cup very soft butter onto the dough with a rubber spatula, nice and easy so you don’t tear the dough. The softer the butter, the easier it spreads. Using a pizza cutter, cut the dough lengthwise through the center, creating two long 5x18 inch rectangles. Now cut each 5x18 inch rectangle crosswise into 1 inch wide strips. You’ll end up with strips of dough that are approximately 1x5 inches. I had about 26 strips using this method.

    

6. Grab one end of the dough strip in each hand, pinching it between your thumb and index finger, and twist your hands in opposite directions, creating a fairly tight, twisted rope of dough. Place the twisted strip on your parchment lined baking sheet. I use a jelly roll pan that measures 10x15 inches and it’s perfect.

7. Brush twists with melted butter and any remaining brown sugar and cinnamon mixture and let rest for 10 minutes. Bake in a 350º F oven for 18-22 minutes, until golden and fluffy. Serve with your favorite glaze or caramel dipping sauce.