One hour Cinnamon Rolls

When I find a new recipe that I want to try, I usually pin it to one of my many food boards on pinterest until I have time to try it.  I had saved a recipe for One Hour cinnamon rolls quite a while ago and finally used it about 6 weeks ago. My first attempt was OK but I didn't get those ooey-gooey, buttery sticky cinnamon rolls that I love and was wishing for.  So I made it again today and amped up the butter, sugar and cinnamon content.  Low carb, low calorie they are NOT!!  But I think I got just right mix of dough to filling. 

Of course, the reason I decided to make these again today was because I made my famous Melt in your Mouth Pumpkin Cookies the other day for a potluck.  How does that bring about Saturday morning Cinnamon Rolls, you ask?  Well, I had leftover icing from the cookies and didn't want to waste it so I made a cake.  Again, how does this require the baking of ooey-gooey cinnamon rolls?  Well, I made a two layer round cake.  I didn't have quite enough icing for the cake so I was going to make just a bit more.  But I poured in too much milk.  So I had to add more icing sugar to get the right consistency.  I iced the cake and still have a ton of icing left!!  So, cinnamon rolls were a necessity, you see.  Besides, it's November and the cold has set in which makes me want to bake!  But the good news is that I made SO MANY cinnamon rolls that I will be sharing with my neighbors in order to reduce the caloric intake of my household!  You see, the pumpkin cookies, spice cake, and cinnamon rolls are not the only things that I have baked in the last week. There were also butter cookies, puff pastry and focaccia bread.  OK, I'll admit it...I have a problem.  A slight addiction, maybe.  I just love a good, homemade baked treat, both savory and sweet!!

Back to the Cinnamon Roll recipe.  The recipe is from here:  http://tacpaskett.blogspot.com/2014/01/1-hour-cinnamon-rolls.html .

I followed her recipe to a T for the dough!  I love this dough.  It is easy to work with, soft and just a touch of sweet in it. The only problem I have is not really a problem but it makes a LOT of dough.  The bowl for my stand mixer is not big enough for this dough so I use my favorite HUGE mixing bowl and hold it and constantly rotate it by hand during the 10 minute mixing portion of the recipe.

To make the dough:
Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs, beaten lightly
10 1/2 c. flour

Mix together for 10 minutes, than let it sit for 10 minutes. Oil countertop and dump out the dough. Divide in half. Press one half out into rectangle.

This where I changed the recipe.  I use a lot more butter, sugar, cinnamon and I added a dash of nutmeg.

Cinnamon-Sugar
2 c. sugar
4 T. cinnamon
2 tsp nutmeg

Mix together and use half on the first piece of dough that is rolled out and use the other half for the second piece of dough.

About 1 1/4 cup Butter

Spread with 6 Tbsp melted butter and then with cinnamon-sugar mixture. Sprinkle nutmeg very lightly.  I then added MORE butter (about 6 Tbsp) by cutting it into small pieces and spreading over the sugar mixture.  Roll up along the long edge. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise until desired size (about 30 minutes for me). Bake for 12-15 minutes at 400.

 

Now, Camille and Shanna have a great icing recipe at the link above, but as I mentioned, I had left over icing from my pumpkin cookies which I like even better on cinnamon rolls! 

Here is the icing recipe I used:
1/2 cup butter
1/2 cup brown sugar
1/4 milk
1 tsp vanilla
3 3/4 cup icing sugar (powdered sugar)

Melt butter in a small sauce pan and stir in brown sugar until smooth and mixed.  Remove from heat and stir in milk and vanilla. Using stand mixer on low speed, mix in icing sugar until smooth.  Spread over cinnamon rolls once they are cool.  Oh, my oh my!  These are perfect!