![]() Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Step 7 Repeat the rolling/sugar/butter process with the other half of the dough and more pans.Place the sliced rolls in the pans, being careful not to overcrowd. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Step 6 Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Don't worry if the filling oozes as you work that just means the rolls are going to be divine. Use both hands and work slowly, being careful to keep the roll tight. Step 5 Now, beginning at the end farthest from you, roll the rectangle tightly towards you.Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Use your fingers to spread the butter evenly. Step 4 To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough.On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. Step 3 To assemble the rolls, remove half the dough from the bowl.(Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.) Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Step 1 For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil.Just allow the rolls to cool completely, then cover them with plastic wrap and foil and pop 'em in the freezer. You can also freeze the rolls fully baked and iced! I usually go this route. When it comes time, just thaw them out, warm them for a few minutes in the oven, and frost them while warm. You can freeze the rolls, baked, but unfrosted. Then, when you're ready, remove them from the freezer, allow the rolls to thaw and rise, and continue baking and icing as usual. You can freeze the rolls, unrisen, in the pan. Cover them tightly with both plastic wrap and foil before freezing. This is one of my most asked questions about cinnamon rolls, and the answer is yes! And here's the kicker: You can freeze them at almost any point: The dough can be refrigerated up to 3 days. Trust me: No one will care how pretty a cinnamon roll is when they're eating it, but if I have the time, I like to chill it for at least an hour. That means less mess when rolling and assembling, and cinnamon rolls that turn out a little prettier. You don't have to, but refrigerating it results in a firmer dough. Should you chill cinnamon roll dough before rolling it out? And you'll be another step closer to being the most popular person in Pawhuska or wherever you call home. The frosting will settle in and become one with the cinnamon rolls. Be sure to get frosting around the perimeter of the baking pan, too, so the icing will coat the outside of the rolls. I've carried on the tradition through the years and have won friends and influenced people just by delivering these rolls for Christmas brunch or Christmas dessert. Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts as a homemade food gift?
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