You might’ve seen these on my Instagram a while ago. The first time I made these, I had a food blogger fail and forgot to write the recipe down. Oops! I made them again a few weeks later and remembered to write the recipe down. I forgot to take pictures of them with the icing both times. Oops again!
This recipe makes a lot of cinnamon rolls. Freeze what you won’t eat within a couple of days. According to one of my coworkers, these freeze and reheat very well.
2 cups milk
½ cup vegetable oil
½ cup sugar
4 ½ flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 package yeast
1 stick butter
1 ½ cups packed brown sugar
1 tbsp cinnamon
1 cup powdered sugar
½ tsp vanilla
2+ tbsp heavy cream or milk
Pour milk into a microwave safe contained. Microwave in 30 second increments until a candy thermometer reads between 105-110°. If you don’t have a candy thermometer, make sure your milk is very warm, but not boiling.
Pour the milk into a mixer bowl and sprinkle the yeast over it. Whisk after letting it sit for about a minute. Let it sit for about 10 minutes until the yeast looks frothy.
Add the oil, sugar, flour, baking soda, baking powder, and salt. Mix. Cover and let rise for an hour. Toward the end of the hour, start the filling.
Melt the stick of butter. Stir in the brown sugar and cinnamon. The filling should be a little pasty, not runny. If it’s too runny, add more brown sugar. You want to be able to spread it over the dough and roll the rolls without the filling running out.
Roll the dough out into a rectangle. Spread the filling over the top and roll into a long log. Cut into individual cinnamon rolls and pack them into a greased pie dish or other baking dish. Use a baking dish that isn’t any taller than the rolls.
Cover and ler rise for about another 20-30 minutes. Bake at 350° for about 20 minutes, or until they’re golden brown.
Make the icing toward the end of the baking time. Combine the powdered sugar, vanilla, and heavy cream or milk. The icing should be thick, but a little runny. Pour the icing over the cinnamon rolls. Troubleshooting: Too thin/runny? Add more powdered sugar. Too thick? Add heavy cream or milk 1-2 tsp at a time until the consistency is right.