How about some warm cinnamon rolls on a cold morning? Sound good?!!?!?
You can make these, rise them, bake them and EAT them right away OR you can prepare the dough the day before you want to eat them, roll it, cut it and CHILL it (before the 2nd rising) ~ THEN just before you go to bed, put the cold cinnamon rolls on your counter to rise overnight. (Be sure they are well covered, so they do not dry out and DO NOT pour the caramel sauce over, till morning.) ((Also, if your house is warm (summer-time) they NEED WAY less time to rise, just keep that in mind! Or they will morph to the size of Texas before your very eyes, you will wake up to find dough oozing out from under the plastic wrap and lid. Odd sight for sure.)) When you wake up in the morning, warm (if you made the day before and chilled) the caramel topping up (just till warm!), pour over and bake them! OR cover, chill overnight and put in a warm oven in the morning to rise, takes a bit longer when they are cold ~perhaps 45 min. to 1 hr. ~ just keep your eye on them! OR bake the day before, as they re-heat really good.
THAT was QUITE a paragraph. Sorry, hope it made sense!?!?!?!!!
When they come out of the oven, you can flip out onto a pan, slightly bigger than the one you baked them in OR just leave them in the pan they baked in ~ up to you!! Good either way!!
Cinnamon Rolls with Ice Cream Caramel Sauce
1 c. warm water
1 tsp. lemon juice
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
1/4 c. oil
2 1/4 tsp. yeast
1/4 c. soft butter
1/3 c. sugar
1 TB. cinnamon
Ice Cream Caramel Sauce~
1 stick of butter
3/4 c. vanilla ice cream
1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1-2 TB. milk, or more as needed to get to a glaze consistency
Ice Cream Caramel Sauce~ Combine the ingredients in a sauce pan, bring to a boil, stirring often. Take off heat and let cool slightly.
Glaze~ Combine ingredients and set aside till serving time.
For the Cinnamon Rolls~ Place dough ingredients in your bread machine, in the order listed. (OR mix/knead by hand or use stand mixer, they all work great!) Set to dough cycle. When it is complete take the dough out and roll to a 12″ x 16″ (about) rectangle. Spread with the softened butter. Mix together the cinnamon and sugar and sprinkle over top. Roll up nice and tightly, cut into slices (about 1″). Place slices in a greased 9″ x 13″ pan. Cover, let rise till doubled in size, about 30 minutes. Pour WARM (not hot) sauce over rolls. Bake @ 350º for 20-30 minutes. Let cool a few minutes. Serve, drizzled with glaze AND enjoy!
Recipe adapted from Hull PRCS Cookbook.