Killer Cinnamon Rolls

I haven’t blogged here for months, I blame my pregnancy for it. I’m repenting though and posting a few recipes that friends have requested so that I can quit feeling so guilt- ridden for neglecting my little pet project. This request is for Melissa Greco, enjoy!

Yield: 2-3 dozen huge cinnamon rolls

Rolls:

3 cups HOT water

1 cup Powdered Milk

1/2 cup Instant Potato Flakes, I hope there is no need to mention that these be plain. You don’t want cinnamon rolls flavored like au gratin potatoes…. but just in case. PLAIN.

1/2 cup Sugar

2 cups Flour

2 Eggs

Combine the above ingredients and then add:

1 1/2 Tbsp of Instant Yeast, mix well and then add:

1/2 softened Butter

2 tsp Salt

Knead in 4-5 cups Flour

Cinnamon Filling:

1/2 Butter, melted

1 cup Sugar

4 Tbsp Cinnamon

Frosting:

1/2 cup softened Butter

1 pound Powdered Sugar

1 Tsp Vanilla

1/4 cup Milk

This should turn into a super soft dough, so don’t add too much extra flour if you feel like it’s sticky.

Place in a greased bowl, cover and let rise until double, should take about an hour and a half. Punch dough down and let rise for another 45 minutes. (If you live at a high altitude, let rise for a third time for 20 minutes) Divide dough in half and roll each half into a rectangle about 10”x16”.  Brush each rectangle with 1/2 of the melted butter, sprinkle with cinnamon sugar.  Roll up rectangles from the long side, pinch to seal the edge. Use dental floss to cut (wrap all the way around) perfect rolls. Place cut side up on greased 9×13 pan or cookie sheet. Each roll should be cut into 12-18 pieces. Cover and let rolls rise (yes, again) for 20-30 minutes or until double in size. Bake in preheated oven at 350 degrees.

Frost while warm, using a pastry brush to cover completely.

Delicious variations:

Caramel Rolls:

Use brown sugar instead of white for the filling, add 1/4 cup chopped Pecans to each rectangle.

In lieu of spraying your pan with nonstick cooking spray, place 1/2 cup melted butter sprinkled with 2/3 cup Brown Sugar. Place cut cinnamon rolls directly onto brown sugar/butter mixture. Invert and then frost.

Orange Rolls:

Add 2 Tsp of Orange Peel to the Cinnamon-Sugar mixture for the filling

Frost with this recipe instead:

1 pound of Powdered Sugar

1/3 cup Orange Juice Concentrate

1 tsp Orange Peel

1 tsp Vanilla Extract

Cream Cheese Frosting:

3-4 ounces of Cream Cheese

1 pound of Powdered Sugar

1 Tsp Almond Extract

1-2 Tbsp Milk

Use 1-2 Tsp of water to thin frosting as needed.

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