Float off the Plate Cinnamon Rolls
I usually triple the recipe, mix them the night before and cover & refrigerate. Then I get up about 5:30 am, and roll, fill, slice and put them in a 12X12 pan and a 12X15 and leave to rise. I go back to bed and get up about 6:30 and bake them (while I'm taking a shower) and take them to work (they are still warm). They disappear in a flash.
MAKES ABOUT 20 ROLLS
2 Tbsproom temperature water
1egg, room temperature, beaten
1/2 cmilk, scalded
3 cself rising flour
1/2 cbutter, melted
1/2 cbrown sugar
1/2 cwhite sugar
1 to 2 Tbspcinnamon
1/2 cchopped pecans (optional)
1/4 choney (optional)
2 cpowdered sugar
2 Tbsphot water
2 Tbspcream (or liquid coffee creamer)
1 Tbspbutter, melted
How to Make Float off the Plate Cinnamon Rolls
- Mix 1 T (or 1 packet) yeast with 1T sugar and 2T room temp water in a small bowl and set aside
Beat 1 room temperature egg in a small bowl and set aside
Scald ½ cup milk
Place milk in medium bowl with ½ cup hot water and ¼ cup (or ½ stick) butter and 1/3 cup sugar. Mix well (until butter is mostly melted) and cool to lukewarm
Stir in yeast and egg
Add about 3 cups SELF-RISING* flour and mix with spoon (I don’t always use quite all the flour – it should be a heavy batter, not too stiff)
Cover and allow to rise for one hour at room temp
Stir dough to flatten
At this point, you can cover and refrigerate overnight. If you do this, give the rolls an additional 15 minutes to rise the next day.
Either butter or spray with non-stick spray your hands and a 12x18” cutting board or you can roll out on counter and use flour
Dump dough onto board, knead a few times and using your fingers, press the dough out to completely cover board. The dough should be less than ½” thick
Brush dough with 1/2 cup melted butter.
Sprinkle the following on the dough: 1/2 cup brown sugar and ½ cup white sugar, 1 or 2 T cinnamon, and ½ cup chopped pecans (adjust all of these to taste). Pat slightly so the toppings will stick to dough. Optional: Drizzle with about ¼ cup honey
Roll the dough from the wide end and press closed. Cut into 3/4” thick slices and place in sprayed 12X12” pan. The rolls should barely NOT be touching.
Brush tops with melted butter.
Cover and let rise 45 minutes to 1 hour until about doubled in size
Pre-heat oven to 375 degrees
Bake for 20 to 25 minutes (check after 20 minutes). Keep an eye on them, the tops brown quickly. If the tops brown too soon, cover with a sheet of foil until the rolls are done.
Glaze: 2 cups powdered sugar mixed with 2T HOT water, 2T cream, 1T melted butter and 1t vanilla. Glaze as soon as the rolls come out of the oven.
*If you don’t have self-rising flour, make your own by mixing 1-1/2 t of baking powder and ½ t salt for each cup of flour. Sift together thoroughly before using.