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Friday, October 26, 2012

YUM YUM CINNA-BUNS!

DON'T THESE ROLLS LOOK DELICIOUS???


Would you believe they were made with just a few simple ingredients? And all the rising was done OVERNIGHT in the oven?

But first...and I believe foremost...it starts with the perfect baking pan...the Demarle at Home Large Round Flexipan.

Now I know I talk about the Demarle products a lot...but they have streamlined my cooking life. And that's something to SHOUT about!!!

You know how much I hate cleaning up after a meal...
Well, with this pan (even with sticky, gooey cinnamon rolls) clean-up took about a minute! Yep...that's right! The rolls popped right out and all it took to clean the pan was a little hot soapy water, a quick rinse and shake to dry...and voila'...IT'S CLEAN.
Talk about EASY!!!

OK...enough about my pan....

 These cinnamon rolls are super easy to prepare...and you use FROZEN BREAD DOUGH!
 Place about 16 frozen rolls in the bottom of your pan. (If you are using Demarle, you do not need to grease/oil/spray the pan. If you are using conventional bakeware, PREPARE YOUR PAN.)

Sprinkle the rolls with about 3/4 cup brown sugar. Sprinkle several good shakes of cinnamon on top. (I use a lot, because we LOVE cinnamon...plus it's really good for you. Gotta have something "healthy" in this dish!) Then pour 1/2 cup butter (melted) over the top of the rolls/sugar. If desired, sprinkle with pecans. (You can use walnuts, but, hey, I'm southern. We live on pecans!)

Place the round mold on a Demarle perforated baking tray (you can use a regular baking sheet, if you don't have the holey kind) and cover the rolls with plastic wrap OR with an octagonal Silpat.
Put in a cold oven, overnight.

In the morning, open your oven and remove the tray with the rolls. Preheat the oven to 350 degrees. Then remove the plastic wrap/Silpat.
When the oven is ready, place the tray with the rolls back into the oven and bake for about 30 minutes.
This is what you get!

Let the pan of rolls sit for a couple of minutes, then invert onto a serving plate.
The round Flexipan slides right off... (I don't know how easy the conventional pans will do. I don't use them anymore!)
This is the cleanup! All I need to do is wash the Flexipan in some hot, soapy water, and shake it to dry it. (This is MY kind of cleanup!!!)
All you need to do now is pour yourself a cup of coffee and enjoy...

For a variation...You can use butterscotch pudding (the cook and serve kind), 1/2 cup brown sugar and 1 stick of butter (melted)...This is more like the traditional Monkey Bread.
or
If you wish, melt the butter in a saucepan, add the brown sugar, cinnamon, and, if desired, a little white sugar to the pan. Stir until melted. Dip the frozen bread dough into the butter mixture (USE TONGS! This mixture is HOT!!!), then place in the baking pan. Pour the remaining butter mixture over the rolls, cover and follow the rest of the directions.

This afternoon we're testing this technique with MINCED GARLIC and BUTTER!!! 
I can already smell it.....Ahhhhhhhh.

Enjoy!
Jane

I am linking up with Foodie Friday


4 comments:

becky said...

Frozen bread dough...now I'd be capable of doing this recipe. I've never been successful with yeast and bread-making...it just won't rise. But with frozen bread dough, this just might be doable for me :)

{ L } said...

This is the PERFECT post for me to see before the weekend. I'm making it! :) Every recipe you post always sounds super good by the way...

Allan Murray said...

Perfect for breakfast, with tea and coffee, thanks for sharing the recipe.

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The Quintessential Magpie said...

These ought to come with a label that reads SINFUL. Oh, man!

XO,

Sheila