To say that I loved Cinnamon Rolls as a kid would be an understatement. A seriously unsexy understatement. Like, you might even call yourself dumb and laugh a little if that’s the case. But, the love was real. I used to pretend to be sick a lot as a child so that I could stay home instead of go to school. I’m probably the only kid that did that. Whenever I did, my mom would usually cook with me. I remember several “sick days” were spent making Cinnamon Rolls so that I could take them to my class to share.
If that doesn’t tell you I was a “special” little kid then, I really don’t know what to tell you.
However, I love these. They are so tasty and delicious and with a little alteration, they can catapult you right into singing Christmas Carols with Buddy the Elf.
Salted Caramel Cinnamon Rolls
1 Package Dry Active Yeast
1 Cup Warm Water
¼ Stout Beer (Coffee or Chocolate preferably)
1 Teaspoon Salt
½ Cup Granulated Sugar
3½ - 4 Cups Flour, approximately
Whisk the yeast with the warm water and let it proof until foamy on top. This usually takes about 5-10 minutes but it needs to happen! Combine the (room temperature) beer, sugar and salt and mix well.
Using the dough hook attachment in your stand mixer, add the flour one cup at a time until the dough pulls away from the bowl. If you’re not convinced that you've added enough, touch the dough and if it’s super sticky, add more.
When you’ve got enough flour power, lightly grease a bowl and let the dough stand, covered for about an hour. It should double in size.
During this time, you should probably find something spectacular on Netflix. Or cyberstalk your favorite celebrity and plan ways to become their BFF. You make your own call.
Punch the dough down and knead it on a floured surface for about 5 minutes. Roll it out to a large rectangle and sprinkle the spices evenly over the top. If you like, you can add some cranberries and walnuts or pecans. Because why not? Kitchen boredom is a sin.
Drizzle the salted caramel sauce all over that mess. Seriously. Go crazy. Make that dough call you daddy. Or mommy. You’ll thank yourself.
Start rolling up the dough from the longer end. Be careful the filling doesn’t pour out by pinching the ends together.
When you’ve got one big roll of yum, use a string to slice it into about 1-1½ inch slices. Using a string is the best practice if you’re aiming for a dessert/breakfast that doesn’t look like Bruce Jenner circa yesterday. If you’re scared or can’t find string, just use a super sharp serrated knife.
Arrange the rolls in a casserole dish and drizzle some melted butter all over it. It’s going to be okay, Paula Deen. You deserved this.
Let the rolls rise for another 30-45 minutes. When they have gotten large and in charge, bake at 350 for 30 minutes, or until golden brown.
If you like a little extra sexy on your plate, mix 2 cups powdered sugar with 1 teaspoon vanilla and 1 tablespoon of milk.
However, be careful to not pour all of that delicious glaze onto your face. People don’t believe me but, that can happen when you least expect it.