For the unmodified original recipe (i.e. how to make them properly and not the lazy way), go here.
Makes 12 cinnamon rolls. Preparation Time: About three hours.
Approximately 486 calories for 1/12 recipe. Calories in the whole batch: 5,836.
Additional Nutrition Information (Per Serving)
Carbs 81g, Fat 18g, Protein 4g, Sodium 210mg, Sugar 54g
Mixing Bowls, Measuring Cups/Spoons, Wooden Spoon, Cooking Pot, Rolling Pin, Medium-Sized Square Baking Pan, Wax Paper, and an Oven.
- 1/2 Cup Warm Water: 0 Calories
- Approx. 3-1/2 Cups Flour
+ Great Value All-Purpose White Flour: 1,400 calories for 3 1/2 cups.
- Approx. 3/4 Cup White Sugar: 580 calories
- 2 Tbsp Light Brown Sugar: 113 calories
- 2-1/2 Tbsp Powdered Sugar: 25 calories
- Approx. 1-1/2 Cups Margarine
+ Earth Balance: 1,920 for 1-1/2 cups.
- 1/2 Cup Nut Milk
+ Silk Unsweetened Vanilla Cashew Milk: 13 calories for 1/2 cup.
- 1 Tsp Salt
- 1 Packet of Quick-Rise Yeast: About 21 calories.
- 1-1/2 Tbsp Cinnamon: 25 calories.
- Cooking Spray
Step 1. Gather your gun cleaning kit (responsible gun parents always keep their firearms sparkling clean) because baking is boring and you’ll need something to do while the dough rises.
Step 2. Warm the 1/2 cup of water and dissolve 1 tbsp of white sugar in it. Sprinkle in the packet of yeast. Let the yeast sit in the bowl for around 7 minutes until foamy.
Step 3. Mix 2 cups of flour in a bowl with 1/2 cup melted margarine, 1/2 cup nut milk, 1/3 cup sugar, and a tsp of salt. Add the yeast mixture and stir until combined.
Step 4. Add the yeast mixture to the dough along with another 1/2 cup of flour. Stir until combined. It will be a sticky mess.
Step 5. Knead in additional flour until the dough is smooth, elastic, and no longer sticky. You’ll need to add quite a few handfuls. Spray some cooking spray on to your hands if you want so that it won’t stick to you.
Step 6. Spray a bowl with cooking spray and insert doughball. Cover with plastic wrap and allow to rise about 1 hour until doubled. Or, do what I did and make the dough, leave to eat dinner at a restaurant, and get back to the dough at some indeterminate time in the future.
Step 7. Make the pan sauce (see recipe below) and coat the bottom of your baking pan.
Step 8. Wash any gun oil off your hands and lay out some wax paper. Sprinkle it with a light coating of flour. Roll the dough out with a rolling pin until it seems “big enough.” The dough sheet should be vaguely rectangular in shape.
Step 9. Butter the surface with 1/4 cup melted margarine.
Step 10. Prepare your spice mix. Add some cinnamon to some quantity of sugar, about 1-1/2 cinnamon and 1/2 cup sugar.
Step 11. Sprinkle the sugar/spice mix over the buttered surface of the dough until it’s well-coated. Avoid getting too much of it on the edges.
Step 12. Roll the dough up into a tube. Start rolling at the shorter side of the rectangle.
Step 13. Cut the dough into 12 pieces. You might want to cut the ends off and discard them so that all the rolls have nice, flat tops. Put them in the baking pan spaced slightly apart.
Step 14. Cover the pan with plastic wrap and allow to rise for 45 minutes in the oven with the light on (no heat). Or, if you’ll be baking them tomorrow, put them in the fridge and take them out up to 18 hours later, then place them in the oven for 20 minutes with the light on, preheat, and proceed to the next step.
Step 15. Bake for about 27 minutes at 350 degrees F and remove when the rolls are golden brown in spots. When they’re almost finished cooking, start preparing the glaze (see below).
Step 16. Remove the rolls from the oven and allow to cool for 10 minutes. Glaze or frost the rolls and serve.
Pan Sauce Recipe
- 1/4 Cup Margarine
- 2-1/2 Tbsp Brown Sugar
Melt the butter in a pot, add a few spoonfuls of brown sugar. Stir with a wooden spoon until it thickens. Coat the bottom of the pan with the resulting syrup.
- 1/2 Cup Margarine
- 2-3 Tbsp Powdered Sugar
- 1 Tsp Vanilla Extract
Melt the butter in a pot, add the vanilla and few spoonfuls of powdered sugar. The less sugar, the more buttery the flavor. Cook on high and stir until it becomes thick. Allow to cool for a couple of minutes, then drizzle on the rolls.