Simply Sensational Cinnamon Rolls

Simply Sensational Cinnamon Rolls
Original recipe by Cuisine At Home

Makes 12 servings

Ingredients:

FOR THE DOUGH, HEAT:
1 1/4 cups whole milk
1/2 cup vegetable shortening
1/4 cup packed brown sugar
1 package active dry yeast (2 1/4 teaspoon)

SOAK:
1 cup old-fashioned rolled oats
1/2 cup hot water

ADD:
4 cups all-purpose flour
2 eggs
1 1/2 table salt

FOR THE FILLING, COMBINE:
1 1/2 sticks unsalted butter, softened (12 teaspoons)
1 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon table salt

FOR THE FROSTING, BEAT:
4 tablespoons unsalted butter
8 ounces powder sugar (2 cups)
2 tablespoons whole milk
1 1/2 teaspoon vanilla or vanilla bean paste
1/4 teaspoon table salt

Directions:

For the dough, heat 1 1/4 cups milk, shortening, and 1/4 cup 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, 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 1 1/2 teaspoon 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.

For the filling, combine 1 1/2 sticks butter, 1 cup brown sugar, cinnamon, and 1 teaspoon 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 10x16-inch rectangle.

SPREAD HALF THE FILLING over dough, leaving a 1/2-inch border. 

Starting at the short end, roll dough, jelly roll-style, into a log.  Repeat filling and rolling with second dough half. 

Freeze logs 10 minutes to firm.

Slice each log into six rolls and arrange in prepared pan, presentation side up.  CUT THE LOGS WITH DENTAL FLOSS.   Cover rolls with a towel and let rise until puffy, ABOUT 1 HOUR; remove towel.

Preheat oven to 375 degrees.

Bake rolls until brown, 30 - 35 minutes.  Cool rolls in the pan for 10 minutes, then top with frosting.

While the rolls are cooling make the frosting.  Beat 4 tablespoons butter, powdered sugar, 2 tablespoons milk, vanilla or vanilla bean paste, and 1/4 salt with a mixer until combined.

Per serving: 548 calories