These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.
Flour your hands and begin to shape the dough, add the remaining flour by the tablespoon to keep the dough from sticking. You can knead the dough inside your bowl or onto a floured counter; I usually knead inside the bowl for a few minutes, and when it stops being sticky I turn it out onto the counter. To form or shape the dough, you want to push the heel of your dominant hand (just above your wrist, not your foot) into the dough while turning the dough over with your other hand, repeat for 8-10 minutes until the dough is not sticky and it feels very pliable!
Spray the cleaned, big bowl with oil and turn to coat your dough ball, cover tightly with kitchen plastic and let rise in a warm place until doubled, about an hour! I turn on my oven to low for a few minutes and then leave on the light while the dough rises, this works like a charm for rising anytime of the year!
1 – 1 1/2 cups sugar (white and/or light brown)
2-3 T. cinnamon
1/3 – 2/3 cup butter, melted slightly
Roll up length-wise and cut into about 1″ rolls with either kitchen scissors or dental floss (works well if you make a loop and both both ends). Arrange in a lightly buttered pan of your choice, I used a spring form round and it works great. Bake in a preheated oven of 400 F./200 C. for around 12-15 minutes, checking for them to be golden brown. Remove from oven, let cool slightly, glaze or frost or drizzle to your preference, and serve warm with coffee or milk!
1 (3 oz) cream cheese, softened
1/4 cup butter, softened
1 1/2 cups sugar, powdered
1/2 tsp. vanilla
1/8 tsp. salt
I usually have a batch of this icing made up and in the freezer for the spontaneous occasion I am craving something that needs a little sweet drizzle. I generally only drizzle, rather than actually frosting them but you can do whatever your heart desires! It is even wonderful to add a few drops of milk and make a glaze to pour on top while they are hot out of the oven too!
These are an easy and sure to be favorite weekend treat for all lovers of cinnamon like me! These pictures are from my first days as a food blogger so be sure to check out this similar recipe with slight alterations HERE!