Cinnamon Rolls – Randy’s

I deconstructed my mother’s cinnamon roll recipe and tweaked it. Her recipe called for a yellow cake mix and a different cinnamon spread. I mostly just substituted raw ingredients and process and added some instant oats to try to keep them from drying out.

I also like a little toffee on the bottom of my cinnamon rolls so I added that but it is optional.

NOTE: This recipe fills 2 9×13 glass baking dishes (about 18 rolls).

INGREDIENTS – Yeast Mix

  • 1 c warm water (100 degrees F, no hotter)
  • 2.25 tsp yeast
  • 1/4 teaspoon sugar

INGREDIENTS – DRY

  • 3.5 cups flour
  • 1/2 cup Quaker Quick Oats (ground)
  • 3/4 cup sugar
  • 2 Tablespoons nonfat dry milk
  • 2 teaspoons baking powder
  • 1 teaspoons sea salt

INGREDIENTS – WET

  • 2 large eggs, beaten
  • 1/4 cup unsalted butter, melted (1/2 stick)
  • 1.5 teaspoons vanilla extract

INGREDIENTS – CINNAMON Filling

  • 1 cup packed light brown sugar (175g)
  • 2 Tbsp ground cinnamon
  • 6 Tbsp unsalted butter

INGREDIENTS – TOFFEE

  • 6 Tbsp butter
  • 1 1/4 cups packed light brown sugar
  • 3 Tbsp heavy cream
  • 1 tsp vanilla extract
  • Optional – 1 cup pecans

INGREDIENTS – FROSTING MIX

  • 2 cups powdered sugar
  • 3.5 Tablespoons of water, milk or flavored coffee creamer and coffee (Aunt Tammy style).
  • Note: You could also use equal amounts of softened butter and cream cheese and add powdered sugar.

INSTRUCTIONs

  1. Mix the cinnamon filling in a saucepan and heat just enough for the butter to melt and mix with the sugar. Set aside to cool.
  2. Mix the toffee together in another sauce pan and heat just enough to combine fully. Set aside to cool.
  3. Mix yeast mix in a small  bowl and whisk with a fork to combine. Let it set until it starts to foam.
  4. Mix together dry ingredients in the mixer bowl.
  5. Mix together wet ingredients in a medium sized bowl.
  6. Add yeast mixture and wet ingredients to the mixing bowl.
  7. Use a dough hook until the dry ingredients start to mix in.
  8. Switch to a paddle and mix for a few seconds to scrape down the sides of the bowl.
  9. Switch back to the dough hook and knead for 2 or 3 minutes.
  10. The dough may be a little sticky.
  11. Cover bowl with a plastic wrap and a dish towel and leave in a warm place to raise until it doubles in size. (About 2 hours)
  12. Punch the dough down.
  13. Roll out on a floured surface until approximately 3/8 of an inch thick.
  14. Spread with 1 batch of Cinnamon Butter.
  15. Roll the dough into a log and slice into 1″ slices.
  16. Coat two 9 x 13 baking dishes with butter.
  17. Add the toffee mixture to the bottom of the baking dishes.
  18. Place the slices into greased glass baking dishes leaving room for dough to expand.
  19. Cover the dishes and place in a warm place until the rolls raise (30 to 60 minutes depending on temperature).
  20. Bake at 375 degrees for 25 minutes or until slightly brown one top.
  21. Let the rolls cool for a few minutes.
  22. Mix the frosting together.
  23. Frost while the rolls are still warm.

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