When I saw this recipe for ninety minute cinnamon rolls, I HAD to try them! I made the recipe with a caramel frosting (icing) recipe from Betty Crocker and the combination was amazing! Definitely a keeper.
The rolls were moist and I liked that the directions called for mixing the sugar/cinnamon and margarine/butter together vs. spreading the butter and sprinkling the cinnamon/sugar over the top.
And the caramel topping? Yum!
Ninety Minute Cinnamon Rolls
3/4 cup milk
1/4 c. margarine, softened
3 1/4 cups all-purpose flour
1 (.25 0z) package instant yeast
1/4 cup white sugar
1/2 tsp. salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in lightly greased 12x9 pan/casserole dish. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Serve warm.
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar **see my note**
In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
I wanted more of an icing texture vs. a frosting texture so I used 1 c. of powdered sugar. Just decide what you consistency you want, start with 1 c. of sugar and go from there. Drizzle across warm cinnamon rolls.