2020 has certainly been a year of trying new things.
Some of it has been forced due to circumstances, but all in all, most of us can say that we have gotten out of the box in a good way this year.
For instance, our eating out has diminished dramatically, and my husband and I have tested new recipes almost every week.
Now, my husband is “the cook” in the family. He’s one of those smart people who can toss a bunch of ingredients together and make a dish that tastes gourmet. So I have to give him the credit for this recipe, as he’s the brains behind it. (I did come up with the idea though!)
Recently, I was craving cinnamon morning buns from Starbucks, and my husband said, "Let’s make them!" And so we did...tweaked our own way, of course.
These cinnamon sugar and oat rolls are the perfect mixture of flaky croissant and yeast roll. The warmth of the cinnamon and crunch of the sugar sprinkled on top will make you think you’ve stepped right into Grandma’s house.
We pre-made the dough and rolled out the rolls Friday night so we could thoroughly enjoy breakfast the next morning.
What a treat!
1-1/6 cup water, divided
1/2 cup quick-cooking oats
1/3 cup coconut sugar (or packed brown sugar)
1-1/2 tablespoons butter
3/4 teaspoon salt
1 package active dry yeast
3-1/2 cups all-purpose flour
1 teaspoon cinnamon
1 tablespoon sugar
1 cup butter
1 teaspoon milk
1. In a saucepan, bring 1 cup of water to a boil. Stir in oats and reduce heat. Simmer for 1 minute (uncovered). Stir in coconut sugar, butter, salt, and remaining water.
2. Transfer to a large bowl and let cool until mixture reaches 110-115 degrees. Add yeast and stir. Add 3 cups of flour and mix well. Continue to add flour as needed until a soft dough forms.
3. Remove the dough and, with floured hands, lightly knead into a ball. Lightly flour a silicone baking mat, baking sheet, or parchment paper (I used a baking mat), and place the dough on the mat. Gently flatten the dough (not much, just the top). If you are using a baking mat, place the mat on top of a baking sheet, cover the dough with foil or plastic wrap, and place in the refrigerator for 30 minutes.
4. Let the butter soften just slightly. It still needs to be cold but pliable enough to work in your hands. Place the butter between two sheets of parchment paper and, with a rolling pin, pound the butter into about a quarter-inch sheet. Using your hands, shape the butter into a rectangle that will cover the middle third of the dough.
5. Remove the dough from the refrigerator and roll into a sheet (small baking sheet size). Place the butter in the center of the dough and fold the two sides of the dough over the butter. Roll the dough lengthwise. Turn the dough and fold the two sides over again. Roll the dough lengthwise again.
6. Place the dough back onto the baking sheet and refrigerate for another 30 minutes.
7. Remove the dough and fold into thirds and roll once more.
Now we’re ready to make the rolls!
1. Using a pizza cutter, cut one-half to one-inch strips of dough lengthwise. This should give you about one dozen strips. Mix the cinnamon and sugar together and sprinkle the mixture down the length of the strips. Roll the strips with the cinnamon sugar on the inside into rolls (like cinnamon rolls).
2. Allow the rolls to sit at room temperature and rise for 1 hour.
3. Place back into the refrigerator overnight if preferred. Or sprinkle the tops with additional sugar, brush each with egg wash (whisk egg and milk), and bake at 375 degrees for 20 minutes.
*Note: we took some instruction from these two sites. Both are great resources and excellent recipes: