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