No, it's not because it's a dodgy recipe. And no, it's not because it was too technical or complicated.
It's because it resulted in this:
|Mmmm straight outta the oven, covered in delish sticky syrup|
Actually, it resulted in about 20 x this. And my fat gut. But I don't want to scare you with pictures of that =P.
I made these cinnamon rolls - or more specifically, I made the Pioneer Woman's Famous Cinnamon Rolls - for the first time about a year ago. They were the best cinnamon rolls I have EVER HAD (maybe tied with the Cinnabon I had in Thailand for the first time..HEAVEN - We need one of those in Oz ASAP). After that batch disappeared in a matter of days I promised myself I wouldn't make them again....at least for a very long long time, since I can be credited for their quick disappearance.
This time around I decided to tweak the recipe a bit, and sorta combine it with a concept from another recipe I came across a while ago. It didn't improve much in the healthy department, though I'm not really sure HOW you can make these healthy at all, except for not making them in the first place =P. Anyways, I made this mixture which is like a caramel goop which you spread on the bottom of the pan and place the buns on top, so when they bake the mixture liquefies and turns into a syrup (or, caramel goop =P), so when you turn the buns out they are covered in this delicious sugary coating which sinks into the buns and makes them the most delectable things ever. These things are ever-so rich, so even a half will suffice if you're feeling a bit peckish. But they taste sooo good that you may actually eat the whole thing. Or 3. Oh will my waistline ever get a break....
Sticky Cinnamon Rolls
Recipe adapted from the Pioneer Woman (Ree Drummond)
For the rolls
500ml whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package Active Dry Yeast (0.25 ounce packet)
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1/2 tbsp (heaping) salt
125g melted butter (more or less depending on how large you roll your dough out and personal taste)
1 & 1/2 cups packed brown sugar
Generous sprinkling of cinnamon
For the caramel goop
1 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp honey
1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute
2. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
3. While waiting for the dough to rise, make the caramel goop. In the bowl of an electric mixer, cream the butter and brown sugar together. Add the honey and blend. Set aside.
4. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (NOTE: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
5. Preheat the oven to (190C (375F). To assemble the rolls, roll the dough into a large rectangle onto a floured baking surface, about 20 x 12 inches. The dough should be rolled very thin.
6. To make the filling, pour 1/2 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon (to you preference) and the brown sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. (NOTE: I actually browned the butter by placing it in a saucepan and heating over medium-low heat. stirring constantly until it turns an brownish amber colour - you have to watch it closely!)
7. Beginning at one of the shorter ends, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
8. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices (should produce around 20 to 25 rolls).
9. Spread half the caramel goop onto the bottom of a baking pan. Place the sliced rolls in the pans, being careful not to overcrowd. Spread the other half of the goop into another pan and place the rest of the sliced rolls on top.
10. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 20-25 minutes, until golden brown. Don’t allow the rolls to become overly brown. You may need to take them out and turn them over just to make sure the bottom of the buns bake properly (or your oven may be powerful enough so you may not need to do this).
11. Remove pans from the oven. Let the buns cool in the pans for at least 30 minutes. Turn them out onto a plate and devour ;).
Oh man too yummy! Just looking at them makes me hungry....
Enjoy =D xx