The essence of warm cinnamon rolls, and fresh coffee fills the air of Christmas morning. Peeking through the oven door window, I watch as caramelized cinnamon sugary goo, drips from the spiral layers of these jumbo rolls. I’m getting super excited watching this magic happen. Thank goodness I took the recommendation of adding a piece of foil beneath the pan, to catch the cinnamon overflow.
The sugary sauce is actually bubbling over the top of the Cinnamon Rolls, and spilling off the edges of the muffin tin.
The first time I tried cinnamon rolls this way, was at a waterfront coffee shop in Austin, TX. With trees growing through a huge wrap around deck, their ambience is fantastic, and so are their cinnamon rolls. Unlike the thick cakey cinnamon rolls you commonly see soaked in white icing, these cinnamon rolls are full of sweet sugary sticky layers. And in my opinion, the only way to truely make a cinnamon roll.
The recipe I am about to share with you is not actually from that coffee shop. I was unable to obtain that recipe, but the recipe that I adapted this recipe from, is pretty spot on to those cinnamon rolls. It comes from a restaurant in Widbey Island, Washington. So far, to date, I will have to agree with The Real Food Traveler Blog they are totally the best cinnamon rolls on the planet. I cut the sugary cinnamon filling down to a more reasonable amount, but make them how you like (in your own world).
Mmmmm “morning dough” after a slow sleepy overnight rise in the fridge, roll out your dough. With a rubber spatula, or pastry brush, paint with cinnamon sugary goo all over the dough. Nuts are always optional, but I like a crunch so in they go!
No, no I wasn’t drinking port this morning, that’s my rolling pin. Lol. I still have yet to ever buy one. Although I would recommend one for this recipe, as making the dough into a 18 x 36″ rectangle did take a bit of muscle! Roll nice and tight, then slice into 6 equal pieces. Allow for a second rise in a warm spot, for 30 min in the muffin tin.
Make sure to watch the splendor as they bake, and the cinnamon rolls try to expand out of the pan!
- 1 1/2 Cups Whole Milk
- 1/2 Cups Vegan Butter or Coconut oil or Butter
- 1/2 Cups Water
- 4 1/2 Cups + 2 Cups Flour
- 4 1/2 tsp Yeast
- 1/2 cups sugar
- 1 tsp Salt
- 2 Eggs
- 1 1/2 Cup butter (or vegan butter), melted
- 3 Tablespoons Cinnamon
- 2 Cups packed Brown Sugar
- Scald the milk
- Add 1/2 cup of butter, add water, let sit until room temp
- In a separate bowl, combine 4 1/2 C flour, yeast, sugar, & salt
- Pour on top of the milk mixture (don't stir!)
- Make a hole in the flour and add the eggs
- Slowly incorporate the eggs into the flour, and then into the milk
- Stir in the remaining 2 cups flour
- Move dough to a flat surface and kneed until smooth
- Cover with plastic wrap and rise overnight in the refrigerator
- Divide the dough into 2
- Roll into two 18″ x 36″ rectangles
- Mix all Cinnamon Sugary Goo ingredients together, and spread over the dough
- Roll into logs, cut each log into 6 equal pieces
- Pinch the bottom of each roll, and set into a greased jumbo muffin pan
- Rise 30 min in a warm place
- Bake 25 min at 375 degrees
1. Line your work surface with plastic wrap to save on the flour party clean up 2. Line the oven rack with foil to catch the cinnamon sugary goo overflow
The biggest, most delicious cinnamon rolls ever! Generously layered with sticky cinnamon sugary goo, that caramelizes as it bakes into each spiral layer.
Hope you love them!