|These cinnamon rolls go way over the top with ingredients – most notably, premium vanilla ice cream is caramelized to make the topping. Also off-the-charts are the amounts of butter, brown sugar and cinnamon used. Simply put, these things are thoroughly and decadently evil, and really, really good.
You could probably make these in a bread machine with a dough cycle, but I like to have more control over what’s happening, and I like to see what’s going on.
The only prep note I’ll mention is that if you plan to have these for breakfast, haul yourself out of bed early – they take awhile.
|1 cup||Premium vanilla ice cream|
|2/3 cup||Brown sugar|
|¾ cup||Chopped pecans|
|In a saucepan, combine butter, ice cream and brown sugar, bring to a bubbly boil stirring constantly. Back off the heat slightly, and continue to cook until mixture starts to thicken just a bit. Stir in pecans.Pour this goo into a buttered 9”x13” baking dish; set aside.|
|1 cup||Warm water (~105-110°)|
|3 cups||Sifted bread flour|
|6 Tbs||Softened unsalted butter|
|3 Tbs||Powdered milk|
|3 tsp||Dry active yeast|
|1/3 cup||Granulated sugar|
|Stuffing for rolls:|
|2/3 cup||Softened unsalted butter|
|¼ cup||Ground cinnamon|
|2/3 cup||Brown sugar|
|Dissolve yeast in the warm water, rest for five minutes. Combine all dough ingredients in a mixer bowl; start mixing at low speed using a dough hook. Add the yeast/water mixture; continue to mix for 10 minutes or so, until dough is soft but not too stiff.
Dump it out onto a floured stone or counter, and roll into a rectangle. You’re going to make six giant rolls, so make the rectangle wide enough to slice six, and long enough to roll them up big. A rough estimate would be somewhere around 10”x 14”.
To make the roll stuffing, evenly spread the softened butter over the entire surface (a spatula helps), and sift the cinnamon evenly over the butter. Crumble the brown sugar evenly over this.
To roll, grasp the ends nearest to you, and start rolling away from you. Be gentle, and don’t press – keep it loose.
When you’ve got it rolled, it should look like a thick log, about 10” wide. Take a sharp knife and carefully cut into six equal slices.
Pick up carefully and lay into your pan of prepared caramel topping goo. Cover with a damp towel, and proof (let rise) in a warm place until the rolls have doubled in size (about an hour or so).
Bake at 350 degrees for 25-30 minutes, until the rolls are light golden brown on top.