I hadn’t ever had cinnamon rolls like this, the cornmeal in them was different. But they’re the most amazing things ever. I give them as gifts often because they make two, so I still get to keep one pan! Win-Win!
Dough:
2 cups milk
1/2 cup water
1.2 cup sugar
1/3 cup cornmeal
2 tsp salt
Boil together, cool, add 2 eggs and 2 packets of yeast.
Then add flour to make a dough that is not tackey anywhere from 5-7 cups.
put into greased bowl and let rise until doubled.
Topping:
2 cups brown sugar
1/2 cup butter
1/2 cup milk
Bring to boil and divide into 2 9×13 pans. Top with 1/2-1 cup of chopped pecans, optional but highly recommended.
Filling:
1/4 cup butter
1/2 cup sugar
2 tsp cinnamon
Once dough has risen, punch down divide into 2 pieces. Roll out each piece to 12×15 top melted butter and cinnamon sugar. Roll and divide into 12 pieces. Repeat with other batch of dough. Place rolls into pans with topping in them, coer and let rise for 30 minutes.
Baek at 375 20-25 minutes. Let cool 5 minutes and then flip out so that all the gooey topping is actually on the top.
Some variations:
Replace the filling with apple pie filling, nutella, add pecans to the inside, or pureed pumpkin with pie spice. Bake longer with wet fillings!
To make sourdough:
Replace yeast with 1 cup active starter, you may have to adjust flour amount and rise time.
These freeze very well, just bake all the way, cool, plastic wrap, and freeze. When ready to eat, thaw, take off wrap, heat in oven until warm, flip out and enjoy.
matt & hannah fogarty 