This is my third attempt at cinnamon rolls. In the first attempt, the dough was way too soft, so I couldn’t even roll out. In to the waste basket they went! The second attempt, I put the dough before its initial rise in the refrigerator, took out later for its first rising. It didn’t appear to rise very well, but I rolled out anyway, put the cinnamon on, rolled up and cut into rolls. The second rise wasn’t much better than the first, but I baked anyway. They were very heavy and tasted a lot like yeast. I didn’t find out until later, that for the most part, dough in the refrigerator doesn’t yield such good results.
In both of those recipes it called for the ingredients to be mixed with my electric mixer with the dough hook, and no kneading of the dough. Both of the recipes also had either mashed potatoes or potato flakes in it. For the filling, the first one had filling way too mushy. The second was just cinnamon and sugar.
This one had no potato, mixed by hand, and kneaded for 10 minutes. The rise took about 2 hours. It rolled out beautifully (no stretching back). The filling kind of stuck together so I put on the dough the best I could. I added some raisens, and it rolled up long wise with no problem. I cut in to 12 equal rolls (with dental floss) as I have seen in other recipes, which makes the cutting so much easier and neater.
The dough in this recipe I found on the CakeDuchess blog, seemed to be so much more cooperative, and the rolls when put in the pans actually looked like cinnamon rolls! And they looked like they were going to have lots and lots of gooey cinnamon inside! Hense their name on her site… Gooey Sticky Cinnamon Rolls! Who can’t resist making these??? Even after a couple failed tries. Never fail, I don’t give up!!!
I did change the glaze ingredients from the original recipe. I’m not crazy about confectioners sugar and water or milk. I think its too flat for cinnamon rolls. I wanted something with more consistency. I found a recipe from Paula Deen that uses butter as well (surprise!). But it was just what I was looking for. The glaze is perfect for these cinnamon rolls!
Sticky Gooey Cinnamon Rolls
1 c. whole milk
1 – (1/2 ounce) envelope active dry yeast
1/4 c. warm water (100 to 110 degrees)
3 Tbsp granulated sugar
1/4 c. unsalted butter, melted
4-1/2 c. to 5 c. all-purpose flour
1/2 tsp. salt
1/2 c. unsalted butter, softened
1/2 c. granulated sugar
1 c. packed light brown sugar
3-4 Tbsp cinnamon (depending on how much cinnamon you like)
1 c. pecans, coarsely chopped –optional
1 c. raisins, optional
4 Tbsp unsalted butter
2 cups confectioner’s sugar
1/2 tsp vanilla extract or I use a drizzle of vanilla bean paste
3-6 Tbsp hot water
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tbsp of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 Tbsp sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. If you are using nuts and raisins in the recipe, sprinkle them on now. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 – 1/2 inch pieces.
Arrange 6 pieces, cut-side down, in each prepared pan.
Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
Heat oven to 350°F.
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
Transfer to a wire rack and let cool 10 minutes.
Mix butter, confectioners’ sugar and vanilla. Add hot water a little at a time to desired consistency. Drizzle glaze on warm buns.
Note: I would make glaze thicker than you think. When it hits the warm buns it will melt. If its too thin it will be a soupy mess.