I like to roll out my dough really thin so I can have lot's of
layers of cinnamony sugary goodness.
I topped the dough with a cube of butter and a cube of margarine and added brown sugar by the handful until it was covered and then sprinkled cinnamon over all. I like the unsalted butter and margarine combination because when these are done cooking the bottom of the cinnamon roll is crispy with a salty sweet crunch...so delish!
All rolled up, sliced and ready to go into the oven...in 20 minutes they will be done!
Fresh out of the oven and topped with a quick cream cheese frosting I whipped up.
1¾ cups very warm water (approx. 110°)1/2 cup oil
1/2 cup granulated sugar
2 eggs ~ beaten
3 T yeast
5¼ cups flour (okay to use up to 2 cups of wheat flour)
1 tsp. salt
1 t. vanilla
Combine warm water, oil, sugar and yeast in a large bowl and stir until just blended. Cover with a light towel and let rest for 15 minutes. Add beaten eggs, flour, salt and vanilla. Mix until the dough forms a ball, if the dough remains sticky; keep adding flour slowly until the dough stiffens up into a ball. Knead until smooth. Roll out dough to a thin rectangle on a floured surface. Spread dough with one cube of butter and one cube of margarine (or any combination you may desire); top with brown sugar and cinnamon. Roll up and slice into 12 sections. Place into a greased pan and let sit for 10 minutes. Bake at 400 degrees for 15 to 20 minutes, until light brown. Top with a frosting of your choice if desired.
**NOTE: I must have been half asleep when I made these this morning because I forgot to add the 2 beaten eggs. They tasted fine and I couldn't tell a difference. Also, I don't knead these by hand anymore...that's what I have a Kitchen Aid for.