I love making anything bread, which is probably why I nearly snatched this recipe out of my friend’s hand when she waved it at me a few years ago. It was a famous cinnamon chain knock off recipe and of course I had to check it out!
In this recipe, the butter can be substituted with margarine if need be. I have not used soy milk in this recipe, but it behaved just fine in my pancakes, so I am guessing you could substitute that here as well.
For the rolls:
Heat your milk in the microwave, maybe a minute on high. You must be able to hold your finger in the milk for it to be safe for the yeast. If you have a thermometer, the milk can’t be above 110* degrees. Dissolve the yeast in the warm milk in a large bowl. Let the yeast/milk rest for 5 minutes. If it gets bubbly, the yeast has been properly ‘activated’ and you can proceed. Add your sugar, butter, salt, eggs and blend well. Stir in one cup of flour at a time till all four have been incorporated. You may need to knead the dough to get it all in. This dough is not tacky when ready to rise.
Cover the dough with a bread cloth and allow to rise till double in size (about 1 hour). Once the dough has risen, you will drop it onto a floured section of counter and roll it out. I prefer thicker rolls, so I leave it 1/2″ thick.
You can melt the butter in whatever dish you want to and spread it all over the rolled dough.
Combine the brown sugar and cinnamon in a bowl and liberally spread it all over the melted butter. My kids love doing this part 😉
You will roll this up jelly roll style and cut them to the size you want with either a sharp knife or with a string. To use string, slide the string under the rolled dough, cross the string, and continue to pull on the crossed string. It will act like a guillotine. If string is not available, you can use a very sharp knife. Use a sawing motion and don’t press down while cutting.
You can preheat the oven now while you are waiting for the cinnamon rolls to double in size. Once they have doubled, they will head right into the preheated oven for 12 minutes. My family like gooey or just barely done in the middle, so we pull it out at 12 minutes exactly. If you want your a bit more dry, go till 15 minutes. These guys will dry out if you over-cook them 😦
Spread your icing over the hot rolls and they will basically frost themselves 😉 Serve warm and enjoy!! I believe the dough could be made the night before and let the pan of cut rolls rise overnight in the fridge and they will be just fine. I have never had a spare fridge for this sort of thing, so it’s an untested theory 😉 Enjoy!