Everyone loves cinnamon rolls; especially my little Monkeys. We have tried several different varieties and while they have all been good, none have been great. Until now.
1-hour Cinnamon Rolls
adapted from Pamela Products Ultimate Cinnamon Rolls
3 cups, minus 2 Tbsp Pamela’s Artisan Flour Blend
1-1/4 tsp salt
3 tsp yeast
1/4 cup warm water (110° optimal)
1 cup scalded milk – Blend together: 1/2c milk of choice, 1/4 c sweetened condensed milk, 1/4 c boiling hot water
1/4 cup granulated sugar
6 Tbsp butter, cut into chunks – plus extra for melting
1 large egg
6 Tbsp softened butter
1/2 cup granulated sugar
1 Tbsp + 1 tsp ground cinnamon
Alternative Glaze – Original Topping posted at the end of the recipe
1/2 cup Powdered Sugar
1-3 Tbsp Milk – We used rice milk
Proof the yeast in warm water (approx. 2-3 minutes) and set aside .
Grease a long piece of parchment paper, wax paper will do in a pinch, and set it aside.
In a small cup, mix together sweetened condensed milk and boiling water. Pour into a small pot with milk and bring to 180 degrees, this should be right before the boiling point. For dairy free, use 1 cup of alternative milk. Try not to boil the milk. Remove from heat and add sugar and butter. Stir together and cool to lukewarm. Meanwhile, prepare the filling. In a medium bowl combine all the ingredients and blend together with a fork, you can use your fingers as well. Blend until everything looks like grains of dirt. If your children are helping, it may look like wet sand. Set aside.
In a stand mixer, or a large bowl, mix flour and salt together (1-2 seconds). Slowly add milk mixture, proofed yeast, and egg. Mix on low until the flour is moistened. Once everything is wet looking, mix on high until everything is combined (approx. 1-2 minutes, maybe less).
Pour the dough out onto the parchment paper and using the palm of your hands, pat/push the dough into a rectangle about 12″ x 10″.
Sprinkle the filling over the dough, leaving an inch uncovered on the end and a half-inch uncovered on top and bottom.
Using the edge of the parchment paper, slowly roll up the short end forming a log and cut into 9 piece for a 9×9 or 12 piece for a 8 x 11 1/2 pan. We cut each at 1″ intervals for 12 pieces. Brush the top with melted butter. Cover with plastic wrap, place in a warm draft-free area**, and let it rise to almost double (approx. 20 minutes).
For the perfect proof box, pre-heat an oven to 170*, open the door for 2 minutes to cool slightly. Place in rolls and close door.
**An oven with the light on makes a perfect proof box for dough. Just remember to take it out before turning on the oven. **
***At this point you can place the dough into the fridge overnight and back at 375* for 25-30 minutes in the morning. Serve with glaze.
Another option is to par-bake the cinnamon rolls for 20 minutes at 375* after rising and refrigerate until morning. In the morning, bake at 375* for 5-10 minutes to reheat. Serve with glaze. ***
While the rolls are proofing, in a small bowl, mix together powdered sugar and milk. Continue to add the milk until you have reached your desired consistency. Place in the fridge until needed.
Remove covering, bake in pre-heated oven at 375° for 25 to 30 minutes. Serve warm and drizzled with glaze!
Makes 9 to 12 Rolls. Store in an air tight container in the fridge; lasts up to 4 days.
GLAZE/TOPPING – OPTIONAL
1/4 cup (1/2 a stick) butter, cut
3/8 cup* brown sugar – or coconut sugar
3/8 cup cream – or alternate milk or a 2/3 c milk + 1/4 cup melted unsalted butter mixed
3 Tbsp honey
1/8 tsp salt
2 egg yolks
* 3/8th equals a little less than a 1/2 cup : a 1/4 cup plus an 1/8th)
In a small pan, melt butter. Add sugar, cream, honey, salt and zest. Bring to boil, reduce heat and simmer 4 to 5 minutes, let cool slightly. In a separate bowl, mix yolks and slowly add 3 TBSP hot mixture to eggs, whisking constantly. Slowly whisk eggs back into pan and simmer until sauce thickens, about 3 to 4 more minutes.
Serve Cinnamon Rolls warm with nuts and warm sauce spooned over the top.