Here's a recipe that I love for cinnamon rolls made out of my favorite oat bread recipe. The seasons are changing and the air is getting cooler. What better time to serve these as a special after school snack?
Toasty Cinnamon Rolls
*I love to make a batch of cinnamon rolls when I’m making bread. The leftovers freeze great and are perfect to warm up for later.
1/3 recipe of Oat Bread Dough or 2 lb. of your favorite whole grain bread dough
¼ Cup butter, softened
½ - ¾ Cup brown sugar
¼ Cup white sugar
Immediately after mixing bread dough, roll out approximately 2 lbs. into a 12”x15” rectangle. Spread softened butter around dough to coat evenly. Add brown sugar and spread until it covers the dough evenly (I like to use my hands for this part). Sprinkle on the white sugar. Then sprinkle the top with a fair amount of cinnamon, but not too much (I usually use about 1-2 tsp.).
Starting on one end, roll the dough. Dip your fingers in water and rub down the dough to seal the layers as you roll. Seal the end. Use a piece of floss or string to cut the cinnamon rolls out. Place the string under dough roll about 1” from the end of the long roll. Cross the ends of the string over the dough and pull the string so that the string cuts the dough into a 1” thick roll.
Place rolls on a greased cookie sheet leaving a small space between so that the rolls can rise. Cover rolls with a light cloth and let rise in a warm place for 30-60 minutes or until dough has doubled. Bake rolls in preheated oven 350 degrees for 25-30 minutes or until golden brown. Serve warm.
*If you’re feeling a little extravagant, these cinnamon rolls are especially good with a cream cheese frosting! I don’t always use it, but for special occasions it sure is yummy.
Cream Cheese Frosting
4 oz. cream cheese
2 Tbsp. butter
1 Cup powdered sugar
1 tsp. milk
½ tsp. vanilla
1 tsp. lemon juice
Mix all ingredients and beat with an electric mixer until creamy and spreadable.
|Don't forget those little dimpled hands...they love to help mix in love! :)|