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#CINNAMON ROLLS FROMSCRATCH PLUS#

Did you know that when you use it that means you don’t have to do anything but thaw it, roll it out and put the cinnamon, butter and sugar in it?ĪND…did you know you can make these in about 10 minutes one evening and have them in the fridge for morning? Just stick them in the oven and go about getting ready for your day. And even though you doubt that there will ever be a time in your life that you’ll be that mom (or dad or grandma) who would get up on a school day and make cinnamon rolls, I’m going to let you in on the secret that will change your home-baked imposter world.ĭid you know that pizza dough has yeast in it? Yep. Something soft–and not made with those flaky cinnamon-chunky things on the top. Lord help us.īut the truth is, a real cinnamon roll is made from a yeasted dough. That those things taste like the cardboard tube they came out of.īut you never had the time to try anything else and you sure weren’t going to use yeast. Allow to cool for 10 minutes before enjoying.You know those Pillsbury cinnamon rolls? The ones in the can? They’re they best you’ve ever been able to do when it came to making a warm cozy morning treat for your family. Drizzle with a spoon cream cheese icing over the top of the hot cinnamon rolls.Bake rolls for 30-35 minutes until knife inserted in center comes out clean.Remove rolls from the refrigerator, allow rolls to come to room temperature and doubled in size for about 30 minutes- 1 hour.Cover with plastic wrap and refrigerate until the following day.

#CINNAMON ROLLS FROMSCRATCH PLUS#

Place into a greased pan 12" x 17" pan plus a greased 8 x8 pan.

Roll seam side down and cut in 2" intervals.

Starting with edge closest to you roll dough into a tight roll, pressing and tucking as needed.

Press nuts and raisins into dough to help ad hear.

Take half of filling and smear all over the dough leaving 1/2" space around the longest edge farthest from you.

Take one square and place seem side down.

Mix all ingredients together by hand or in a mixer fitted with paddle attachment.

Fold each square into thirds in both directions to form a square.

Spread 2 1/2 ounces of cream cheese and 1 tablespoon of butter over each square.

Roll each half of dough to a 12" x 12" square using flour as needed to keep dough from sticking to the surface.

When dough has doubled in size punch down and divide into 2 equal halves.

Cover and let rise for 2 hours or until doubled in size.

It will be gooey do not panic continue to knead for up to 8 minutes, dough will become soft and smooth again.

Continue kneading at speed 4 or medium while adding butter 1 tablespoon at a time evenly distributing the butter around the edges and in the middle of dough.

Add more flour at this point if needed to make a soft, smooth, elastic dough. When ingredients are combined well enough to avoid flour flying everywhere turn to 4 or medium and knead for about 5 minutes until smooth and elastic. Mix on 2 or low (not mix or you'll ruin the motor) until starting to combine. Add remaining sugars, buttermilk, milk, vanilla and egg. Place yeast mixture into a mixer fitted with a dough hook.Mix and allow to sit until bubbly, around 8 minutes. To make the dough take water, 1/2 teaspoon sugar and yeast.