The Magical, Disappearing Cinnamon Rolls!
Presenting, the Magical, Disappearing Cinnamon Rolls!!!! Make ’em , Bake ’em, and Watch ’em disappear!
These magical, disappearing Cinnamon Rolls are great for two reasons: 1) They are “drooling on the counter” delicious. 2) They’re an overnight marvel. You make them and put them in the fridge before you go to bed, and in the morning you have beautiful, huge cinnamon rolls that you just bake and watch ’em disappear!
We make these every Christmas Morning. While the kids are opening their presents, leave the cinnamon rolls out on the counter to come to room temperature. In 30 minutes, pop ’em in the oven and you’ll have Magical Cinnamon rolls! Here’s where the disappearing act begins. Once the kidlets smell the cinnamony goodness, they’ll disappear right before your very eyes. Grab one before they are gone!
They’re also great for New Year’s. These bundles of goodness will cure any ideas about starting a diet for your New Year’s resolution. They’re sinful. They’re wrong. But they’re just so good.
We hope you had a Merry Christmas and were able to spend time with your loved ones during the holidays. Wishing you a prosperous and healthy New Year.
Ciao for now,
Magical Disappearing Cinnamon Rolls!
Sweet Dough Recipe:
- 1 cup all-purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 1/4 cup white sugar
- 3/4 teaspoon salt
- 1/4 cup margarine, softened
- 3/4 cup warm water (110 degrees F)
- 1 eggs (room temperature)
- 1/2 cup all-purpose flour
- 1 cup all-purpose flour
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
- ¾ cup packed brown sugar
- 1 tbsp ground cinnamon
- ¼ cup heavy cream
- ¼ cup flour
- ½ cup butter
- ½ cup chopped pecans
1 recipe powdered sugar glaze (follows)
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining margarine or butter until crumbly. Set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12-inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1-1/2 inch pieces. Arrange dough pieces, cut side up in a greased 12-inch deep dish pizza pan or a 13 x 9 x 2-inch baking pan. Cover loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate for 2 to 24 hours.
Uncover and let stand at room temperature for 30 minutes. (For immediate baking, don’t chill dough. Instead cover loosely; let dough rise in a warm place until nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half and half or light cream.
Bake in a 375 degree oven for 25 to 30 minutes or until light brown. If necessary to prevent over-browning, cover rolls loosely with foil the last 5 to 10 miutes of baking. Remove rolls from oven. Brush again with half and half. Cool for 1 minute. Carefully invert rolls onto serving platter.
Drizzle with Glaze.
POWDERED SUGAR GLAZE: In a bowl, stir together 1-1/4 cups sifted powdered sugar, 1 tsp corn syrup, 1/2 tsp vanilla, and enough half and half (1 to 2 tablespoons) to make of drizzling consistency.