NOTE: All pictures are at the end of this post because the WordPress app is a ball-busting bitch. Carry on.
I wanted to write this on Christmas Day after I tasted these suckers but we had company and I was trying not to be rude and stay off the iPad except for the triumphant status update. Then I wanted to write yesterday but I was trying out smoothies in my new Ninja (that I asked for last year but I believe in better late than never) and the last smoothie of the afternoon contained Cabernet so…nap. I found the recipe on Christmas Eve and thought since I had all the ingredients I should try it out in the morning. The carb-wary migraine sufferer in me screamed not to do it, but I rarely listen to that killjoy. I’ve rewritten the recipe from what I found on Pinterest because it was kind of confusing and I like simplicity. At first glance you may not think this is simple but hang in there – if I had the patience and am willing to do it again, you can handle it.
Kick Ass Christmas Cinnamon Rolls with Caramel Icing
Section 1: The Dough
3/4 cup milk
1/4 cup butter
3 1/4 cups flour
1 packet (.25 ounce) active yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
Heat the milk in a small saucepan until it bubbles, remove from heat and add butter, stirring as it melts. Let cool to lukewarm.
In a large mixing bowl, combine 2 1/4 cups flour, salt, yeast, and sugar, mix well. And water, egg, and the milk mixture, mix well. Add the remaining 1 cup of flour, 1/2 cup at a time, mix well. When the dough has pulled together, turn out onto a floured surface and knead until smooth – about 5 minutes. To be honest with you, I don’t know what the hell “smooth” dough really looks like compared to what I started with, so go with the 5 minutes. Cover dough with a damp cloth and let rest 10 minutes. Meanwhile…
Section 2: The Filling
1 cup packed brown sugar
1/2 cup soft butter
1 tablespoon cinnamon
Mix in a small bowl. On floured surface, roll out dough to @12×9 rectangle and spread the filling mixture until you cover the entire surface. This takes a few minutes because it doesn’t just slather on like jam, take a little at a time and trust me when I say you will have exactly the right amount. Roll dough and sit it seam down so it stays together better when cutting. With a sharp knife, slice 12 rolls and place in buttered 12×9 casserole dish. Cover and let rise for 30 minutes. Preheat oven to 375F. Bake for 20 minutes.
Section 3: The Icing
1/4 cup milk
1/2 cup butter
1 cup packed brown sugar
1 cup powdered sugar
If you are anything like me you know that the biggest problem with cinnamon rolls is no one understands just how much icing you need. You need a LOT. This will do it. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and heat until boiling, stirring constantly. Reduce heat to low, boil and stir 2 minutes. Stir in milk slowly, heat to boiling. Remove from heat and let cool @15 minutes, stirring occasionally. Add powdered sugar and beat, then pour all over dish of warm rolls.
Enjoy and to quote Clark Griswold: hallelujah, holy shit, pass the Tylenol.