Thursday, February 23, 2012

Freezer -Friendly Cinnamon Roll Mix

Isn't it nice to have a convenient mix for something as evil as cinnamon rolls? Well. I'm sorry to have to be part of this plot to make your thighs bigger  life easier. This is the basic recipe I use for a batch of Freezer-Friendly Cinnamon roll mix. It's nice to be able to control the ingredients and make something fabulous.  I also make the mix for the sugar-spice smear to go inside the rolls. Yup. I shared it earlier this week in the post for the church-ladies' cooking class. That recipe included the directions on how much to buy for 240 rolls for a large group (see that here). However, I wanted to give it its own place-o-glory here on the blog so that it would be a little easier to access in the future for those who only want to make rolls for a few people instead. 

Chef Tess' Perfect Freezer Friendly Cinnamon Roll Mix

yield 2 dozen medium rolls

Cinnamon Roll Mix :
1T tsp active dry yeast
2T sugar or granulated honey
1 ½ tsp salt

To Prepare Dough You will Add:
1 ½ cups water (cool to the touch)
6T oil

Spiced Sugar Smear Mix: 

To Prepare Smear you will add: 
 3T water to this mix and spread inside the cinnamon rolls


  1. Combine everything in the dough mix in  one gallon size  bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned. 
  2. Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. 
  3. Take out of the bowl and place on a floured table or counter top. On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table. 
  4. Prepare the smear by adding 3T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that doesn't have butter and/or sugar mixture. It will help the rolls seal better. 
  5.  Now roll them up tightly. Pinch seam tightly. Slice the roll into 24 1 inch sliced pieces. 
  6. Place 1 inches apart. 1 dozen in an oven safe freezer 9 by13 pan (with lid) that has been OILED so the rolls don't stick. 
  7.  Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid).You are going to have to raise the rolls completely, about 45 minutes to an hour. 
  8. Then instead of baking, place in freezer and freeze solid. Now you can keep these up to one month! When frozen and ready to bake you take these out of the freezer and place oven safe pan on a sheet pan (it must be supported in the oven) bake at 375 degrees 20-25 minutes.
For large rolls that are 2 inches thick, this will only make one dozen rolls. Bake those 25-30 minutes.

 Get the Printable Recipe
There you go! Make fat thighs more cinnamon rolls. 

Always My Very Best,
Your Friend Chef Tess

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