That's right...one hour. They are amazing. Soft, gooey and best of all, home made. Let's get into what were going to need for these 1 hour rolls to appear....it's going to sound like a lot, but truthfully it's not as bad as it may look.
What you need for the dough:
2 3/4 c flour
1/4 c sugar
2 Tbsp butter
1 egg
1 bag or 2 1/4 tsp yeast
1/2 c water
1/4 c whole milk (trust me, whole is best)
1 tsp salt
What you need for the filling:
2/3 c brown sugar
1/2 stick of butter (room temp)
1 Tbsp ground cinnamon
vanilla extract
What you need for the frosting:
1 1/2 c powdered sugar
1/2 stick butter melted
vanilla extract
2-3 Tbsp whole milk
Normally I have little notes at the end...but let me tell you before you EVEN think about it....DO NOT HALF THIS RECIPE. It wont work....or at least very well. TRUST ME! Get over it, make it all. If it's too much, put it in the fridge for the next day.
Can you freeze the dough? I don't see why you couldn't use an air tight container or plastic wrap and freeze for a bit, but I didn't try it....we...*cough cough* ate it...all but 2...which we put in the fridge for the next day. I'll have more notes below!
Ok, get all that together....really not much....flour, sugar, brown sugar....you know, all the essentials you probably already have in the kitchen! Let's BAKE!
What to do - Dough first:
- In large bowl or stand mixer....combine flour, yeast and salt.
- In a separate bowl...combine sugar, butter, water & milk.
*Put on stove or in microwave (using an appropriate container obv) until it's nice and hot.
- Gradually add the above mix into the flour mixture.
- Add egg and mix (or stir) until a soft dough forms.
**Preheat oven to 200 degrees**
- Using dough hook on mixer (if you're using one), set on lowest setting for 4 min or until dough is elastic. If you're not using a mixer, knead by hand on lightly floured surface for 3-4 min. I did a little bit of both.
*Cover with plastic wrap and rest for 5 min on the counter.
- Then, roll (on a lightly floured surface) into a rectangle shape.
*Prepare filling (by taking everything BUT the butter and mix them together).
* Spread butter on top of the dough (make sure it's pretty soft do you do not tear dough while spreading)
* Sprinkle filling on top of the butter.
- Tightly roll dough
- Cut into pieces. However many you want....just do not cut them too thick, otherwise they will be EVERYWHERE once baked.
- Place pieces in greased pan....we used a circular glass pie dish.
- Cover with foil.
**Turn off oven**
- Place rolls in over for 25 min to rise.
BING....25 min is up....
TAKE OUT YOUR ROLLS
**Preheat oven to 375**
- Once heated, remove the foil on your rolls, bake for 15-18 min. Or just take a looksy and when the centers of the rolls are golden brown.....you're good to go!
- Remove from oven.
- COOOOOOLLLLLLL DDDDOOOOWWWWNNNNN your rolls at least a few min BEFORE adding the frosting.
Ah yes, the frosting....easy peasy. Combine all except milk....then, 1 Tbsp at a time, add your whole milk (while stirring...bc you know we all have 5 hands) until its the consistency that you love and wanna smother all over your rolls.
WHAT TO KNOW
- How many this feeds is up to you. It fed our 4 person family with 2 left over for the next day....So I believe there was 8? But I sliced them a little bit bigger. Original recipe said it served 12. HA.
- Again, DO NOT half the recipe. Just don't.
- When applying the butter to the dough for the filling, please please please make sure it's soft. Otherwise it WILL tear your dough and you'll be one pissed pigeon!
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