I started with No Rise Dough that I had stashed in the fridge.
I let it sit on the counter to take the chill off, but I got bored waiting for it so I just went ahead and started working. This was truly a no rise bread. By the way, I love my Silpat, and have actually worn a hole through it. The crazy thing is that I bought it for my mom for Christmas a few years ago, but I just had to try it out first. You know, to make sure Mom would like it. Well, then I decided I didn't want to give it to her after all; I wanted it for myself! As it got closer to Christmas I 'fessed up, only to find out that she had bought one for me, but had to try it out first, and then decided to keep it for herself!
Here's the dough all rolled out.
Then I brushed some melted butter on it...
And sprinkled it with yummy goodness, I mean cinnamon sugar...
Rolled it up
And sewed it up! No not really...I used thread to slice the dough into rolls with out squishing them
Just like this
Then I crowded them in the pan, because I like them to be soft. If you want each roll to be a little firmer, just give them some room and space them out a little more. But, just so you know, soft rolls are to die for, so crowd those little babies in.
While they were baking at 350 for about 30 minutes, I made frosting. You can't go wrong with powdered sugar, butter, and vanilla. (You'll notice that what I'm doing here varies slightly from the recipe, which often happens because I don't check for ingredients before I get started!)
It was a little dry, so my frosting helper added some half and half until we had the right consistency. Somehow, it seems I never have trouble recruiting frosting volunteers.
It would have been better if we could have let them cool a little bit before we frosted them, because the frosting sort of, well...deconstructed...but nobody seemed to mind.
And there were two left over for sleepy head Annika, who upon reviewing this post, said, "Oh my gosh! You made those?! I thought you bought them!" Take that, Pillsbury!
No Rise Dough
1 T. yeast
1/2 cup water
1/2 cup oil
2 cups buttermilk
1/2 cup plus 1 T. sugar
1/2 teaspoon baking soda
1 T. plus 2 t. baking powder
1 teaspoon salt
7 cups flour
Dissolve yeast and 1 T. sugar in warm water. Add everything else, mix, and knead. I can't be precise here, because I just throw it in the kitchenaid and knead it till it looks good! Divide it into 2 disks, put them in ziplocs, and store in the fridge. They will keep for 2 weeks, or I suppose you could freeze them too. My dough doesn't seem to last that long.
You can use this dough to make cinnamon rolls, dinner rolls, bread sticks, pizza dough, calzones, or whatever!
Thanks to Cindy who passed this recipe to Gwen who passed it to me. It's a keeper!
1 stick of butter
2 oz. cream cheese
1 1/2 cups powdered sugar
1/2 -1 t. vanilla
Mix till it's fluffy. Try to let the rolls cool a bit before frosting, but it's still good all melty and runny.