Are you a cinnamon roll junkie?
Well, I am NOT.
Until I tried this recipe.
some of these to Sunday School.
When I asked her for the recipe, she said she learned about them from
Ashley Ann of Under the Sycamore blog.
Ashley Ann hosts a wonderful photography workshop and food is
included.
We found out Ashley got the recipe from her sister, Lesley.
HERE IS THE ORIGINAL RECIPE.
I have since modified my version of this recipe and cannot tell
a difference.
I use my own ROLL recipe, however there is a cheater version of
Believe me, I wouldn't hold it against you if you did this version.
I was going to do it also, but our lovely ONLY grocery store
does not carry the Rhodes Cinnamon Rolls. :(
If your store doesn't have them, but they DO have the Rhodes Bread Loaf,
USE IT.
Roll and press out the loaf to resemble a rectangle.
This is a great workout by the way.
If you have small children, they can learn their shapes!
Did I tell you I flunked shapes 101?
The original recipe called for making a wonderful mixture of
brown sugar and VANILLA ICE CREAM!
This tickled me to death.....at first.
It takes TIME.
I decided to do the CHEATER VERSION.
I wandered the aisles looking for the ice cream topping...
I was beginning to worry that our ONLY grocery store
didn't carry it.
FINALLY my amazing husband wandered over by the PAPER PRODUCTS
and THERE IT WAS in all it's GLORY!!!
Yes, you read that correctly...PAPER PRODUCTS...CARAMEL....
I have no idea what the logic is to that....
I used the ENTIRE jar!!!
You just pour it in the GLASS cake pan...yep, that easy.
SIDE NOTE: These Sinnamon rolls are better in a glass pan for some reason.
I used my wonderful Pampered Very Seasoned Chef pan, and they
weren't as good.
Next step is to take a WHOLE stick of SOFTENED butter
and slather it on the dough....making sure you get to the edges.
Next: Sprinkle a GENEROUS amount of cinnamon
and get to the edges...it is okay if you get off the edges too.
Next is BROWN SUGAR....I used light because that
is what I have and wouldn't know if you can tell a difference
with dark brown sugar. PILE IT ON.
No measuring here.
Starting with the LONG side, begin to roll that baby up....
making a giant tootsie roll.
Once it is rolled, I either stretch it or scrunch it to make it
go from the 8" on the left of the mat to the 8" on the right side.
I guess that makes is 16" long, right?
You are going to DIVIDE the dough now....
start by cutting it in 1/2.
Be careful not to cut your mat if you are using one.
By the way, this is a Pampered Chef Pastry Mat....LOVE IT!!
I got it FREE when I hosted a party.
Then you cut each 1/2 into 1/2.
Now you have FOUR!
Now each 1/4 needs to cut into 1/3rds.
The cutting distorts them a little, just push them back together
and place them in the pan ON TOP of the cheater caramel.
Say hi to college girl, Sydni.
She loves these and wanted to learn how to make them.
Here they are all ready for their last rising before being baked.
At this point, we lightly sprayed the top with Pam and put
plastic wrap over the top.
I put the plastic wrap tight since I wanted to let them rise OVERNIGHT
in the fridge.
If you don't want them to rise overnight, just place them in a draft free spot
until they double in size.
My secret place is in the MICROWAVE with the stove top light ON...it heats up
the INSIDE of the microwave just right for proofing bread!
Here they are after rising in the fridge overnight.
(TOP VIEW)
(SIDE VIEW)
See how they are almost to the top?
Since I had the GLASS pan in the fridge, I let it set a bit while
the oven warmed up...DO NOT take them right out of the
fridge and pop it in the oven.....It could shatter the pan.
It could shatter your dreams of wonderful Sinnamon Rolls too.
Set oven to 350 degrees.
While they are baking, set out:
1 Oz. of cream cheese and let soften.
1/4 cup of butter and let soften.
Get together:
1 cup of powdered sugar
1/2 tsp. of vanilla
1 1/2 tsp of milk
Once the cream cheese and butter are softened,
mix ALL ingredients....
WHIP IT - WHIP IT GOOD!!!!
When it is whipped, you will have some glorious frosting
while turns them from Cinnamon Rolls, to SINNAMON ROLLS.
Honestly, I think the CARAMEL is what turns them into
SINNAMON ROLLS....see how it bubbles up around them while baking?
It is bubbling into the cracks and crevices....and
baking INTO the rolls.
Here they are baked.
If for some reason, they seem to brown too fast in some areas...
you can cover loosly with foil.
It takes about 30 minutes in my oven.
Since we like ours goooooey....we don't let them brown too too much.
Let them cool a tad before putting the frosting on or it will run all down into
the cracks.....
Just try them....do the cheater version.....
Tell me you don't change the name to SINNAMON ROLLS.
ENJOY!!!!
