NOOOooooo, I won’t have you up at 3am so you can get two rises in before they go in the oven and your family wakes up demanding nourishment. No worries. I got ya covered.
The trick is to do the prep work a day up to 4 weeks ahead. While your dough is rising, go wrap some presents or make some hot cocoa for your honey or just veg out on the couch. You deserve it!
All your ‘hard work’ will pay off on Christmas day when everyone is digging into fresh, warm, delicious cinnamon rolls that took you all of 15 minutes to make.
Day 21 of my baking extravaganza and this is the PERFECT way to start your Christmas morning. Well, that and a shiny new food processor *ahem*
1 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 cup white sugar
1/2 teaspoon salt
3 1/2 cups flour plus more for dusting
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup (1 stick) butter melted
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons cinnamon
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
*Dough can be kneaded by hand, bread machine, or KitchenAid Mixer using the dough hook. However, directions below are written for a KitchenAid.
In a KitchenAid mixing bowl, add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). This dough was a bit sticky so I added approximately a scant 1/4 cup extra, the dough was still a bit sticky. Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
*Hint: To help your dough rise to it’s full potential, preheat the oven to 200 degrees while dough is kneading and turn the oven off when kneading is complete. From there, stick your covered bowl into the oven and leave the oven door cracked open to allow the dough to rise. Or you can turn your microwave on for 5 minutes and once the cycle is done, quickly put your bowl in there and shut the door.
In a small bowl, combine sugar, brown sugar, and cinnamon – set aside.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with the melted butter and sprinkle sugar mixture on top. Use your hands to make the entire surface is evenly coated. Beginning with the long side, roll dough tightly pinching the seam to seal. Cut into 12 equal slices using a sharp knife or dental floss, and place them in a greased 9 x 13 baking pan (0r 2 round cake pans, 6 in each). Cover with a damp towel and allow to rise for 30 minutes.
To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.
TO BAKE RIGHT AWAY:
Preheat over to 375 degrees F and bake the rolls for 20 minutes or until golden brown. Once they are done, frost immediately with frosting. Serve.
TO FREEZE AND STORE:
Preheat oven to 325 degrees F.
Bake the rolls in the oven for 15 minutes. They will feel set, but they won’t be brown. You might see the slightest touch of brown but they should definitely look pale.
Let the rolls cool completely in the pan.
When they’re completely cool, bag the rolls up, and pop them into the freezer. (To make these only a day ahead, just bag the rolls and stick them into the refrigerator until morning. Then continue on to baking them.)
On the day that you are planning to serve the rolls, remove them from the freezer the night before. Let them thaw slowly, still wrapped, in the fridge.
Preheat your oven to 350 degrees F.
Take the rolls out of the bag and place them in the upper part of the oven, and bake them until they’re very lightly browned, about 15 minutes. When they are done, brush them with melted butter to help keep them soft and frost. Serve and enjoy!!