Christmas morning Sinful Rolls (recipe)

You know how you always look for easy and convenient recipes for Christmas morning? Ones that you just need to pop in the oven the morning of? These delicious Christmas morning Sinful Rolls were perfect for our Christmas morning! They were mouth-watering and so goooooooooo-d! I haven’t made scratch cinnamon rolls in a very long time but these seemed to easy to pass up. They were initially posted by the Pioneer Woman’s blog but I halved the recipe. I loved that you could roll and cut and put in fridge until the next day and then pop them in the oven. They were so easy to make ahead and perfect for the holiday busyness. Easy and worth the try!

Sinful Rolls

DOUGH:

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. salt
FILLING:
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling 1 cup sugar, plus more as needed

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 – 17 minutes, or until golden.
IF MAKING AHEAD FOR NEXT MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they’ll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

FROSTING:

Ingredients:

1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt

Directions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.