Six Dollar Cinnamon Rolls

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READY IN: 2hrs 52mins
SERVES: 12
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Disolve yeast in small bowl with warm water ( about 110ish or if the water feels neutral on your hand) let stand about 5 min or until frothy.
  • Meanwhile, mix milks, sugar, salt, and butter together, then add yeast mixture to it.
  • Add flour to wet mixture 1 cup at a time mixing it in completely each time until dough forms a ball. (It took about 5 1/2 cups for me.).
  • Knead dough on floured surface for 6-8 minutes or until smooth and elastic.
  • Coat with oil in bowl and cover dough to rise about 45 minutes or until double in size.
  • Punch down dough.
  • Roll out dough on floured surface until its about 1/2" thick and about 10"x12".
  • Mix 1/2 of the butter with enough brown sugar to make a thick paste, and add nuts, zests, and pumpkin pie spice to that.
  • Spread butter mixture on dough.
  • Spread remaining butter on dough evenly, (in pieces), sprinkle more brown sugar and pumpkin pie spice over dough to coat.
  • Roll dough tightly by the narrow end and pinch to seal.
  • Spray 9"x13" pan with butter cooking spray and evenly coat bottom with oatmeal.
  • Cut dough into even slices using a piece of cotton string and put into prepared pan.
  • Cover and let rise again until double in size- about 45 minutes.
  • Heat oven to 350 and bake rolls about 22-28 minutes until golden.
  • For the glaze, mix powdered sugar with orange juice until smooth and kinda thick.
  • Spread glaze on rolls while still warm.
  • Enjoy!
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