Have you ever had one of those moments where you just want to scream and jump up and down because you are so excited, but then don’t because you don’t want to look like an idiot even though you are alone in the kitchen? Well, I had one of those moments this past weekend. I made cinnamon rolls for the first time ever and they turned out fabulous (don’t let this not-so-great photo trick you). I still need to work on my technique and make them prettier.
It’s all thanks to Trish from Happy Hands at Home DIY . We both participated in a Virtual Recipe Swap and I got her family’s Cinnamon Roll recipe and she got my Yam’s and Apple’s recipe.
These are super easy to make, which is perfect for the yeast-impaired, like me. I can’t wait to make them again. In fact, my mother told me this morning that I will be making these when I go up for Thanksgiving.
- 1 box of Pillsbury Hot Roll Mix -- follow instructions for making the dough -- cover and set in a warm spot to rise.
- 1 box (1 lb) of light brown sugar
- scant half cup white sugar
- 1 stick of butter - softened
- handful or so of raisins(optional)
- Karo Syrup - light or dark
- Make dough following the instructions on the box, up to the point where you let it sit for 5 minutes. Then continue on with the instructions below.
- While the dough is rising(the 5 minute part on the box) - take 2 Tbsp of soft butter and smear it all over a 13 x 9 dish. Then top it with a ¼ of a box of brown sugar (it should cover generously the whole bottom of the pan.) Next, sprinkle cinnamon all over the brown sugar then sprinkle raisins on top of that (and chopped nuts if you like that, we never put them on).
- When dough has risen - roll it out on a floured surface to about ¼" thick rectangle. Take the remaining 6 Tbsp of soft butter and smear all over the dough - making sure you cover the whole surface. After that, spread brown sugar (we do everything with out measurements - sorry!) all over the butter making sure to cover generously the whole surface, then sprinkle white sugar - not a whole lot - then sprinkle cinnamon on top along with raisins - being slightly generous with the cinnamon. Then take Karo syrup (I use light, my mom used dark) and make a BIG X over the dough. From the wide end roll the dough up pinwheel style. Mark the dough at the half way point -- cut -- then with the two halves, again, mark the half way point - you will need to get 18 slices out of the whole roll so measure out each half to get 9 slices out of each. Carefully pick up each slice and place into the prepared dish - three across and six down. Cover again and let rise.
- Preheat the oven to 375 (I think that is the temp on the hot roll box) - when the oven is hot place buns in oven and bake for 18 minutes.
- While they are baking - cover a large cutting board with foil - when the buns are finished cooking remove from oven and quickly invert them onto the cutting board. (this is tricky, I usually put the cutting board on top of the pan and quickly flip it) Carefully lift the pan and buns will fall onto the board and all the goop will go with them. This is very messy and hot - the goop will be very runny until it cools. I usually scrap the pan and put it on top of the buns - and try to keep the goop close to the buns.
- Let cool a bit and serve.