Do we ever tire of trying new cinnamon roll recipes? This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling. It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....
and we all love the filling!
Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!
- 1 1/4 cup warm milk
- 1/2 cup white sugar
- 4 tablespoons very soft butter
- 1/4 cup canola or other vegetable oil
- 3 large eggs
- 4 teaspoons instant yeast
- 1 teaspoon salt
- 5 cups flour
- Put all ingredients in a mixer bowl in the order listed. Use a dough hook to knead until the dough is smooth and satiny. If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult). Turn the dough onto a floured surface and knead in remaining flour.
- Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
- Allow to rise until doubled. Mix filling ingredients while it is rising.
- 1/2 cup very soft butter
- 1 cup white sugar
- 1 tablespoon cinnamon
- 2 tablespoons cornstarch
- Stir all the ingredients together.
- Roll dough out into a large rectangle 1/4 inch thick.
- Spread filling over dough and roll up starting at the long side.
- Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
- Let rise in a warm spot covered for one hour or until double.
- Preheat oven to 325 F convection or 350 F.
- Bake until golden brown. (about 15 - 20 minutes)
- Ice while still a bit warm.
- 1 cup whipping cream
- enough icing sugar to make a smooth spreadable icing.