I did a bad thing the other day.
I made cinnamon rolls.
Not just regular cinnamon rolls, but French Bread Cinnamon Rolls and they are to die for!
Because I have no self-control when it comes to cinnamon rolls and I ate more than I care to mention, I really should go run about 12 miles. Problem is, I can’t run because I slipped and fell on some icy cement steps the other night and I’m slightly banged up and really sore. . . .I shouldn’t have made the dang sweet rolls. Ugh!
I made my french bread the other night for a second time this week and decided that instead of making the two loaves of bread the recipe makes, I would use half the dough to make cinnamon rolls. My kids are praising/loving/thanking me. Taylor and Zach both declared these THE BEST cinnamon rolls they’ve ever eaten. I might possibly have to agree.
These are tender and light with just a little bit of chewiness to the dough. They’re absolutely phenomenal! I have always been loyal to my grandma’s sweet roll dough that I grew up with. Whether we had them with cinnamon sugar filling or her almond filling, it’s always been my favorite. Buuuut these french bread cinnamon rolls may have just completely stolen my heart. I guess I’ll have to make another batch of dough and use the almond filling, then I’ll know for sure😍 .Some of my boys placed dibs on what was left of these for breakfast, we’ll see who gets to them first. . . . me or them.
A packet of yeast has 2¼ teaspoons in it, so you'll need 5½ teaspoons of yeast if you're making a full batch.
I'm really bad about measuring when I make buttercream frosting, I just kind of dump the ingredients in the bowl. You can certainly make your favorite recipe and use for these cinnamon rolls.
- 2 pkgs. dry yeast
- ½ cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 5 tablespoons vegetable oil
- 6 cups flour
- 1 stick butter, softened
- ⅔ cup brown sugar
- ⅔ cup sugar
- 3 teaspoons cinnamon
- Butter Cream Frosting:
- 1 stick butter, softened
- 5 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 4-5 tablespoons half-n-half (more or less to reach desired consistency)
- Dissolve yeast in ½ cup warm water. Let stand 10 minutes.
- In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the 2 cups hot water, sugar, salt, oil and half of the flour; beat well.
- Stir in the dissolved yeast and the remaining flour. Mix well. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft.
- Leaving spoon or dough hook in dough, let dough rest for 10 minutes, stir (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough). Allow the dough to rest another 10 minutes, then stir again. Repeat 3 more times
- Turn the dough onto a floured board and knead once or twice until lightly coated with floured. Divide dough in half. Roll each part into a rectangle (about 10x15).
- Combine both sugars and cinnamon in a medium bowl, mix until combined. Divide the butter between the two rectangles and spread evenly. Divide the cinnamon sugar mixture between the two halves and sprinkle on top of the butter. Roll up jelly roll style and pinch seams to seal edges.. Cut each rectangle into 10-12 pieces.
- Place cinnamon rolls in either two 9x13-inch pans that have been sprayed lightly, or place on a prepared cookie sheet. Cover and let raise until double in size (about 45 mins).
- Bake at 400 degrees for 14-17 minutes or until edges begin to turn light golden brown.
- Allow to cool for about 5 minutes before frosting.
- To make buttercream, beat butter until smooth, add powdered sugar, vanilla and salt and half-n-half. Mix until smooth and well combined. Spread over warm cinnamon rolls.
Recipe Source: 5 Boys Baker