Cinnamon rolls. You will never eat a bowl of cereal for breakfast again. Given that you have 3 hours weekly to bake this, and then assuming you can make them last all week. Ahhhh. But they’re so good. So moist. So tender. So…. sticky. And with the tang of cream cheese frosting. Makes that case of the Mondays feel like you’re ten and woke up on a Saturday morning at Grandma’s house with cartoons and cinnamon rolls.
Ok, ok, so my grandma made rolls out of a can, but she’d be proud of me for perfecting this recipe. I based this off P-Dub (Pioneer Woman) but I like mine with brown sugar vs. white sugar, and cream cheese frosting. The dough really is quite easy, just takes time in between to rise. Which is the perfect excuse for a game of Forkel. Or laundry. Tell me what you think. You’re going to love it. People will want to be your friend. They’ll offer to clean your house. Do ANYthing, but don’t give away the recipe 😉 It’s power.
This recipe makes about 7 small square foil pans. Perfect for friends, family, neighbors, bosses to impress. Let’s bring community together again 🙂
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~Peace, Love, and Sticky Fingers Ya’ll!
Sticky Finger Rolls
Yield: 7 pans
1 quart Whole Milk
1 cup Vegetable Oil
1 cup white sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
2 cups softened butter
2 cups brown sugarGenerous Sprinkling Of Cinnamon
1 brick cream cheese
1 stick softened butter, I like unsalted
2-3 cups of powdered sugar
1 cup approx. milk
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, 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 overflow out of the pan, just punch it down). I put mine in the fridge overnight. In the morning, take the dough out, punch it down, and let it rest and warm up a little before working with it.... 30 minutes.
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Spread 1/2 to 1 cup softened butter over the dough. Now sprinkle 1 cup of brown sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 minutes.
Blend all ingredients with hand mixer, adding more sugar to thicken or milk to thin, until desired consistency. This time I made it thinner to pour and spread, but usually I make it thicker and spread while hot out of oven.