These cinnamon rolls use oats, which contribute a nutty, earthy flavor to the dough. The filling is concentrated flavor in paste form--a little different than a traditional sprinkling of cinnamon and sugar. And this frosting--with the vanilla bean paste--is probably my favorite cinnamon roll frosting ever.
You can find my more traditional cinnamon roll recipe HERE.
Makes 12.
Dough:
1-¼ cups whole milk
½ cup shortening
¼ cup packed brown sugar
1 package yeast
1 cup old-fashioned oats
½ cup hot water
4 cups all-purpose flour
2 eggs
1-½ teaspoon salt
Filling:
1-½ sticks unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon
¼ teaspoon table salt
Frosting:
4 tablespoons butter, softened
8 ounces powdered sugar
2 tablespoons whole milk
1-½ teaspoon vanilla bean paste (worth the splurge; the flavor the paste adds to this recipe is fantastic)
¼ teaspoon salt
For the dough, heat milk, shortening, and brown sugar in a small saucepan over medium-low until
shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100-110-degrees F, then
whisk in yeast and proof until foamy, about 5 minutes.
shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100-110-degrees F, then
whisk in yeast and proof until foamy, about 5 minutes.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment
until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and salt. Mix
on low speed until incorporated, then increase speed to medium and mix until dough pulls away
from the side of the bowl, about 7 minutes.
until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and salt. Mix
on low speed until incorporated, then increase speed to medium and mix until dough pulls away
from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap,
and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away
from bowl and press air bubbles out with your hands.
and let rise in a warm place until dough doubles in size, about 2 hours. Lift edges of dough away
from bowl and press air bubbles out with your hands.
For the filling, combined butter, brown sugar, cinnamon and salt.
Coat a 9x13-inch baking pan with butter. Transfer dough to a floured surface and gently
press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10-16-inch
rectangle.
press to remove air bubbles. Divide dough into two pieces and roll one piece into a 10-16-inch
rectangle.
Spread half the filling over dough, leaving a ½-inch border. Starting at the short end, roll dough,
jelly roll-style, into a log. Repeat filling and rolling with remaining dough half. Freeze logs 10 minutes
to firm.
jelly roll-style, into a log. Repeat filling and rolling with remaining dough half. Freeze logs 10 minutes
to firm.
Slice each log into six rolls and arrange in prepared pan. Cover rolls with a towel and let rise until
puffy, about 1 hour; remove towel.
puffy, about 1 hour; remove towel.
Preheat oven to 375-degrees. Bake rolls until browned, 30 to 35 minutes. Cool rolls in the pan for
10 minutes, then top with frosting.
10 minutes, then top with frosting.
For the frosting, beat butter, powdered sugar, milk, vanilla bean paste, and salt with a mixer
until combined.
until combined.