So, I’ve told you guys that I’m married to a cop before, yes?
Well, I am. Actually though, as of last week, he’s now a detective – which is kind of cool in an “I-want-to-be-a-detective-when-I-grow-up” kind of way.
Sometimes, I’m really jealous of his job. It’s always exciting, there’s always drama, and he has some really awesome stories – which is really nice because it keeps my mind off of the dangerous work he’s really doing. {Shudder.}
But really, the greatest thing about his job is that he works with tons of hungry guys that are always willing to eat my blog-post treats – which is definitely a good thing because there’s no way my little family could (or should) eat all of these goodies. This weekend, he’s working his last few days on the patrol side of the department so I wanted to send him equipped with treats for all of his co-workers.
And also, I really wanted cinnamon rolls.
Because I had just a couple of hours before he left for work, I figured it was the perfect opportunity to try out this recipe that I’ve had saved for quite some time. I seriously made these, start to finish, in one hour and five minutes.
There are not many things in my life that can be done in 65 minutes or less. Getting ready in the morning? I can be ready in 10 minutes. I’m not fancy. But – getting me and my two girls ready? Way more than 65 minutes.
Cleaning my house while my three-year old un-does everything I just did? Also way more than 65 minutes.
Okay, I should actually just go ahead and say that EVERYTHING with my two girls takes longer than it took to make these cinnamon rolls. And these cinnamon rolls didn’t whine, cry, bite, argue or stomp their feet at me once. They’re way nicer than little girls. {Disclaimer: my girls are perfectly lovely little children. I might be exaggerating their diva-tudes just a bit for the purposes of this post…ahem…not.}
One thing you definitely need to know about this recipe is that it makes two large pans of rolls. You know those big half-sheet cookie pans? It makes two of those. You can probably halve the recipe pretty easily – just use two eggs instead of three, and cut the rest of the measurements in half. Even still, it’s a lot of cinnamon rolls.
Another thing? This glaze? Yep, it’s just a simple confectioners sugar glaze. But you put it on the rolls when they’re warm. It gets all oozey and soaks into the crevices and cracks and makes the rolls super ooey-gooey.
I make up words a lot. I’m okay with it.
Finally, the original recipe for these said to bake them for 10-12 minutes.
Uh, maybe, in really long minute land.
Mine actually took just about 20 minutes and they were just right. Just bake yours until they are evenly golden brown and you should be in good shape. Right when you pull them out of the oven, pour that glaze over the top.
Then, have an inner dialogue with yourself for a few minutes about why you really need to take pictures of them for your blog before you tear into them. And then remind yourself that you really need to share them with the nice police people. Also, remind yourself that you’re in the midst of a juice fast and cinnamon rolls probably don’t count as juice. Or fasting, for that matter.
Incidentally, being a food blogger and trying to do a juice fast at the same time is a really, really dumb idea.
Enjoy these, guys! And be sure to leave me a comment below to let me know you stopped by. I ♥ comments!
- 3 and ½ cups warm water (about 115 degrees F)
- ¾ cup sugar
- ½ cup vegetable oil
- 6 Tablespoons rapid rise/quick yeast
- 1 Tablespoon salt
- 3 eggs at room temperature
- 11 cups all-purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 1 stick (1/2 cup) unsalted butter, melted
- 1-2 Tablespoons ground cinnamon
- 4 cups powdered/confectioners sugar
- ½ cup half and half
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup
- 2 Tablespoons unsalted butter, melted (optional)
- Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
- In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
- Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
- Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it's unworkable and sticking to the surface and your hands.
- Roll dough into a large rectangle, approximately 18x26 inches.
- Spread melted butter over the top of the dough. Then, top with brown sugar, white sugar and cinnamon.
- Roll the dough into a log. Cut into 24 1-inch pieces.
- Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
- Meanwhile, preheat oven to 400 degrees (F).
- Bake for 12-20 minutes or until golden brown. {The original recipe called for just 10-12 minutes, but I had to bake mine for 20 minutes and they were perfect.}
- Combine all ingredients (sugar, half and half, vanilla, maple syrup and butter) in a medium sized bowl. Stir or whisk until smooth.
- Pour glaze over rolls as soon as they come out of the oven.
- Enjoy!
I need to make cinnamon rolls!! Looks amazzing!!
OMG these look amazing! I’m a police dispatcher/jailer and know exactly what you mean about having people willing to devour your goodies! I bring most all of my baking to my work so that my family doesn’t yell at me any more than they already do for making things that they have a hard time resisting! I sooo want to make these asap!
Thank you for the follow on Twitter – I’ve followed you back 🙂 I really enjoyed reading this post. It made me smile. Just thinking about juice fasts makes me nervous…Love these cinnamon rolls, particularly how quick and easy they are. I’ve pinned them, and I’ll share a link to this page on my Facebook page in the next couple days as well 🙂
Hi..I really love your blog..the recipes posted are way too yummy looking. The sad part is I can only look at them and cannot really try cause most of them contain egg and I am a hardcore vegetarian..Would it be possible for you to tell me how can I substitute eggs that is if there is actually a way to substitute them ?
It’s hard to say because every recipe is different and uses eggs for different purposes, like binding, leavening or just for texture. Here’s a helpful article that should serve as a guide for you – hope it helps! http://chefinyou.com/tips-to-successful-egg-substitution/
Two of my sons are cops also and I am very proud of them. The youngest has a son and twin girls, so time is precious. I am very interest in trying these as I use to run a bakery out of my house while raising my 4 sons,(now in their 30’s and 40’s). Don’t forget to take the time to teach your kids to cook as my daughters-in-law are very glad I taught my sons….it is worth it!
A very good option if u want a different flavour for your rolls. I love this recipe.
I love that these can be made so quickly!
I’m confused by the paragraph that starts “mix together for 10 minutes…” There are different directions below — which are correct? And what exactly is meant ny “oil cupboard”???
Sorry, when I updated my recipe cards, some of the recipes didn’t update correctly – I’ve fixed the recipe! Thanks for the heads up.
Have you ever tried butter in place of the vegetable oil?
I haven’t – I know that the composition of butter is different than oil, but not sure if it would affect this particular recipe. Let me know if you try it!
You left the eggs out of the recipe. I figured it out because I scrolled up through your pictures and instructions, but it would be helpful to have it in the recipe at the bottom. 🙂
For this recipe? I see the egg in the ingredients and the instructions, was this meant for another post? Let me know, thanks!
I think I know where the eggs were left out of the recipe page… I clicked to print.. and the page that comes up does NOT show the eggs, BUT the recipe printed WITH the eggs. Odd but thought I would share this with you 🙂 BTW, you have a lovely blog and I can’t wait to try your cinnamon rolls (I want to try half with your Cherry Sweet Rolls and the other with your regular Cinnamon rolls…) yummm..
hmm.. k.. maybe not.. they are at the bottom.. oops.. tried to delete but it wouldn’t let me ..
These are perfect! Thanks!! All the way from Holland 🙂
Hi Erin:-)
Um…my mouth is watering – these look delicious!! I’m wondering if you know whether or not I could use SAF instant yeast for the rapid rise/quick yeast in this recipe?
Thanks, Jackie
Yes you can! 🙂
Sure can!!