I knew I had to make them for my sweet toothed husband.
They were very simple to make and super yummy!
A great change from the traditional cinnamon roll and lots less messy to make!
Dough:
2 pkg. yeast
1/4 c. sugar
1 c. warm water
1/3 c. nonfat dry milk
1/4 c. vegetable oil
1 tsp. salt
1 egg
3 and 3/4 to 4 and 1/4 c. all purpose flour
In a large bowl, sprinkle yeast and sugar over warm water. Stir with a wooden spoon until dissolved. Add dry milk, oil, salt, egg and 2 c. of the flour. Mix until well blended; about 3 minutes. Stir in enough additional flour to make a soft dough. Knead on a lightly floured surface until no longer sticky; about 5 minutes. Cover and let rest 15-20 minutes.
Filling:
1 c. sugar
2 Tablespoons cinnamon
¼ c. butter or margarine, softened
In a small bowl, stir together sugar, and cinnamon. Divide the dough in half. On a lightly floured surface roll out one half into a 16x12 inch rectangle. Spread 1 Tablespoon of softened butter, lengthwise, in a 4 inch wide strip, down the center of the rectangle. Sprinkle with ¼ cup of the sugar mix. Fold the rectangle lengthwise over the sugar from one side (basically you are folding it in thirds). Spread the top of this part with 1 Tablespoon of softened butter and sprinkle with ¼ cup of the sugar mix. Fold the remaining part of the rectangle over the sugar. Pinch the seam to seal the edge. Cut the folded rectangle crosswise into 16 strips. Twist each strip twice. Place on a greased baking sheet. Repeat steps with the remaining dough, butter and sugar. Cover and let rise until doubled; about 45 minutes. Bake at 375° F for 15 minutes. Immediately remove from baking sheets. Serve warm.
Maple Frosting:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
⅛ teaspoons salt
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
