You know how sometimes you see a recipe & you absolutely HAVE to make it… then later you actually READ the recipe properly and your jaw drops?
I’d been wanting to make cinnamon rolls for breakfast for ages, and was drawn to this recipe because it said you could prep it all up the night before.
Although they took a long time to make (you have to leave it for an hour, twice), they were pretty straightforward, but OMG the amounts of butter & sugar I put in them shocked me! Even before I had made the frosting I had decided we were NEVER having these again!
Even though they turned out really tasty, just knowing how much fat I was consuming made me not want to eat more than one. DH loved them & ate a couple, DD1(4.5) refused to touch them, DD2 (2) found them hilariously sticky! 🙂
- 2 cups whole milk
- 0.5 cup vegetable oil
- 0.5 cup sugar
- 1 pkg active dry yeast
- 4.5 cups flour
- 0.5 tsp. baking powder
- 0.5 tsp. baking soda
- 0.5 tablespoon salt
- 1 cup melted butter, plus more as needed
- 1/8 cup ground cinnamon for sprinkling
- 1 cup sugar, plus more as needed
- 1 lb. sugar
- 1 tsp. maple flavoring
- 1/4 cup milk
- 1/8 cup melted butter
- Pinch of salt
- Mix milk, vegetable oil, and 0.5 cup of sugar in a pan. Scald the mixture (that means heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in the package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
- Next, add 0.5 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
- Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 0.5cm thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.
- Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 190C for 13 – 17 minutes, or until golden (I had to cook mine for longer as they had the dreaded ‘soggy bottom’ – perhaps I tried to cook too many in the same tin?)If you are making them ahead for the morning, Instead of putting them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they’ll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
- Mix together all the frosting ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed, then drizzle over the warm rolls.