I've been using this same cinnamon roll recipe for, well, forever and yet this weekend with two little tweaks, I produced my best batch yet! I love when that happens. I don't make cinnamon rolls too often, mostly because once I do make them, I go on what I like to call the cinnamon roll diet: Breakfast? Cinnamon roll. Lunch? Cinnamon roll. Dessert? Cinnamon roll. You get the idea...I just can't stop myself.
I was this close to not making them this weekend for #ldsconf, given my large & swollen state, then I thought about the cinnamon roll diet & thought, what the heck? and headed right into the kitchen to whip up a batch...or two.
So tweak number 1: I doubled the batch. I did it thinking I'd take some to friends, or just eat a few more myself, but what actually ended up happening was even better. Instead of having twice as many rolls, they were twice as big. Yes please. When I really stop and think that I'm actually eating two instead of one, it makes me a little sick. Naturally, I stop myself from thinking that way & just enjoy every bite.
The next tweak was a big one. Instead of dry on the top, until you add frosting, I got ooey-gooey-sticky-rolls & it's so simple I banged my head on the wall that I'd wasted so many years not applying it. My mom happened to be over when I pulled them out of the over & when I reached for my spatula to take them off the pan, she exclaimed, "What are you doing?!" I stopped to indicate the obvious & gave her a side long glance because the last time I remember my mom making cinnamon rolls is: never. BUT she still held the key to my best batch with a nugget of wisdom from her mother. Instead of using a spatula to remove the rolls, simply dump your pan upside down...thus capturing all of the caramel goodness. We actually frosted them & ate them upside down as well & not gonna lie? Game changer.
2 C warm water
1/4 C sugar
1 1/2 TB yeast (or two packets)
combine in mixer, let sit for 5 minutes
3 C flour
1/4 C oil
1 1/2 tsp salt
2 C flour
Mix all ingredients together, cover bowl with clean dishtowel & let rise 15 minutes.
Roll out, fill with melted butter (1 stick), sugar, brown sugar & cinnamon
Roll dough, then cut into 1/2" strips. Place on cookie sheet, sprayed with non-stick spray. Cover with dishtowel & let rise until double in size, about 15 minutes.
Bake at 350 degrees for 20 minutes.
Cream Cheese Frosting
1 stick butter @ room temperature
1 8oz cube cream cheese @ room temperature
1 t vanilla
3 C powdered sugar
Feel free experiment with the frosting, sometimes I add more butter and less cream cheese, sometimes I add almond flavoring or maple instead of vanilla...make it how you like it!
Hi, I'm Amy. When I'm not scouring the valley for the perfect new house, you can usually find me in the kitchen with a gaggle of kids. Chips, salsa and a Diet Coke are usually in hand.