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FLUFFY CINNAMON ROLLS

Ingredients

  • FOR THE DOUGH:
  • 1 C whole milk
  • 4 TBLS butter
  • 3 1/3 C AP flour
  • 1 .25 oz package active-dry yeast
  • 3 TBLS sugar
  • 1 egg (room temp)
  • FOR THE FILLING:
  • 1 C light brown sugar + 3 TBLS
  • 1/2 C granulated sugar
  • 3 TBLS cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 C crushed pecans (or walnuts)
  • 3/4 C butter, melted
  • FOR THE ICING:
  • 3 C powdered sugar
  • 1/2 to 3/4 C heavy whipping cream
  • 1/4 tsp salt
  • 1/2 lb bacon (optional)
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I was in Home Goods the other day…you can always find me in the kitchen wares department…I happened upon this deep Lodge cast iron pan. You can find it here! OMG…cinnamon rolls and biscuits came to mind. I knew I would need some help with a recipe so I went to Pinterest to see if I could find an amazing one for Cinnamon Rolls…see…I am not much of a baker. Baking is a bit to exact for me. I found this one from Baker by Nature…with just a few of my own tweaks…it was fabulous…more than fabulous…may have been one of the best I have ever had…so light and fluffy!

Just to be clear…this is NOT the quickest or easiest of recipes. Of course, I had to make it a bit more difficult, given that I kneaded the dough by hand. My electric stand mixer broke a few months ago…since I do not bake…why replace? If I made this recipe again…even with a new mixer…I would still do it by hand. As I go through making the recipe below…I’ll let you know what I did differently. I thought I would never say these words…but…Let’s get BAKING!

In a saucepan, heat up the milk until you see tiny bubbles form. Add in the butter and remove from heat. Allow the butter to fully melt. In a bowl, combine the AP flour, yeast, sugar. Stir to combine. I actually used a whisk. If you are using a stand mixer, you can mix with the dough hook attachment. Add in the egg. Combine. Whisk in the milk/butter mixture. I combined everything nicely with the whisk then turned the dough onto a floured surface and kneaded it for about six minutes. If you are using a stand mixer…see the link above for directions on how long to knead using the dough hook.

I just had the feel for when the dough was properly kneaded. Place dough in lightly oiled bowl. Cover with plastic wrap and allow to double in size. This will take about an hour.

While the dough is rising, in a bowl, melt the butter for the filling. Mix in the remaining ingredients, except for the nuts. The mixture will turn into a paste. Her recipe called for only a cup of light brown sugar, but I felt the mixture was too wet, so adding the extra three tablespoons really helped.

After the dough has doubled in size, punch down and place on floured surface. Roll to an even rectangle…about 12 x 8. Spread the entire filling onto the surface of the dough with the back of a spoon…be sure to get the edges. Sprinkle on the nuts.

Roll tightly.

This recipe will make 12 small or 6 large. I went for the big ones. I cut mine with a knife (the recipe suggests floss)…about 3 inches wide.

I prepared my cast iron pan (feel free to use any baking pan that will fit) by rubbing the entire surface with butter, then lining the bottom with parchment paper. I read some of the reviews of this recipe and one suggestion was to use parchment. A few who tried the recipe ended up with the bottom burning. I also adjusted the temperature from the initial recipe from 375 to 350 degrees.

Place in baking pan or dish, cut side up…leave a little room for when they rise.

Cover tightly with plastic wrap and allow to rise overnight. The original recipe suggests placing them in the fridge. I did not. I put them on my counter and in the morning (about 8 hours)…they looked like this!

When you are ready to bake…preheat the oven to 350 degrees. Bake for about 20 to 22 minutes. You will see them turn fluffy and brown just a bit on the top.

As the rolls are baking, slice up the bacon in little pieces and crisp up. Drain the excess grease on paper towels.

In a bowl, combine the ingredients for the icing…the original recipe called for only a third of a cup of heavy cream…this was definitely not enough. Start with a half and keep adding more, as needed. Do not allow the icing to get runny…just perfect enough to spread on the rolls when they are finished. You will probably not use the entire amount of icing.

When the rolls were done baking, I left them in the pan and spread the icing on top immediately and garnished with the bacon pieces.

I swear these were the best, the best Cinnamon Rolls I ever tasted. Big shoutout to Baker by Nature for creating the original recipe. Hope you do not mind my tweaks! I promise, you will want to make these again and again…ENJOY!!!

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