This recipe requires a total of 10 minutes rising time. Don’t ask me how it’s done, just trust the magic. I picked up this recipe from my mother’s friend, and have found it great for making cinnamon rolls by the masses. It comes in very handy if, say, you need to bribe a big group of house guests to wake up early so you can get out of the house before noon or a group of men to come help move a friend. If you need just one dozen for a quiet morning, check out option 1.
Same-Morning Cinnamon Rolls
Yield 24 rolls (in two 9×13 pans)
Total prep time: 1 hr 15 min.
Active prep time: 45 min.
3 1/2 cups warm water
6 Tbsp. yeast (yes, that’s tablespoons!)
1 cup oil
3/4 cup white sugar (6 oz)
3 beaten eggs
1 Tbsp. salt
10 1/2 cups all-purpose flour (46 oz)
2 cubes butter (1 cup), removed from fridge 10 minutes prior
2 cups brown sugar (12 oz)
4 tsp. cinnamon
3 cups powdered sugar
1/3 cup butter, room temperature
1 1/2 tsp. vanilla
2 Tbsp. milk
In a large bowl, mix together water, yeast, oil, and 3/4 cup white sugar. Let stand 15 minutes until bubbly.
Meanwhile, prepare filling in a medium bowl. Mix the 2 cups brown sugar, cinnamon, and 2 Tbsp. flour together and cut in butter using two knives or a pastry cutter. Set aside.
I like to weigh my flour. Less mess, much less time.
To yeast mixture, add 3 beaten eggs, salt, and 10 1/2 cups flour. If you need to add more flour, add as little as possible so dough is manageable but still a bit sticky.
Knead well until dough is silky, about 5 to 7 minutes. Don’t let rise.
Divide dough in half. Smear oil on counter (or on a pastry cloth) and roll out dough the size of a large cookie sheet. Take care not to roll it too thin.
Sprinkle filling evenly over dough. Rollup and pinch seam. (Take care not to roll dough to tight.) Mark into 12 rolls and cut with a serrated knife or with dental floss or fishing line from the bottom of the roll. Place rolls on ungreased 9×13 pan. Repeat with second half of dough.
Let rise 10 minutes, while oven heats to 385°. Bake 22–25 minutes. Cover rolls with foil for the last five minutes if the tops become too brown before they are done. Be sure to cook them fully, if not, the middle rolls will come out doughy. In fact, you may want to check those middle rolls before you pull the batch out of the oven.
Meanwhile prepare frosting. Combine powdered sugar, 1/3 cup butter, vanilla, and milk for frosting.
Frost and enjoy the heavenly experience commonly known as a cinnamon roll.