I have a new “thing” (shall we say), with oatmeal. I get about two or three thousand emails every day, all of which relate to food, recipes and blogging. One of these emails mentioned the word “oats” and I’ve been
obsessed hyper focused on the subject ever since.
Am I too easily inspired? Maybe. Am I weird? Well, there’s no question about that, honestly. But my weirdness often results in deliciousness. It’s spring break, the kids are completely bonkers and I’ve procrastinated enough. Here are some delicious cinnamon buns I made as a special treat for Easter morning:
They’re gooey and sweet and delicious and adapted from the ever popular Pioneer Woman’s recipe. I changed the flavor and filling, making them spiced with cinnamon and a touch of freshly grated nutmeg and a small amount of ground ginger. They’re filled with oatmeal and brown sugar and they’re just about the most insanely decadent thing I’ve ever made that involves oats. Oats are typically boring and healthy – these cinnamon rolls aren’t.
I made them the night before Easter so they were ready and waiting for baking by Easter morning. They’re phenomenal.
Baked Oatmeal Cinnamon Buns with Cream Cheese Frosting
- 2 cups milk, warmed
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 package active dry yeast, 0.25 ounce packet
- 4 cups +1/2 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons salt
- 1/2 cup sweetened condensed milk (about 1/2 of a 14 oz. can to drizzle over prepared buns before baking)
- 1 1/2 sticks melted butter (enough to cover dough)
- ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup brown sugar
- 1 cup instant oats
- 1/2 cup sweetened condensed milk (about 1/2 of a 14 oz. can to make “oatmeal” filling)
Cinnamon Cream Cheese Frosting
- 2 cups cream cheese, softened
- 1 teaspoon ground cinnamon
- pinch of salt
- powdered sugar (at most: two cups)
For the cinnamon bun dough: Combine milk, vegetable oil, and sugar in a medium bowl. Add yeast, whisk lightly and set aside for five minutes, or until bubbles are formed (verifying the yeast is “active”).
Add four cups of flour. Stir. Cover with a clean kitchen towel and set aside for an hour.
Once the hour has passed, remove towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour.
Stir thoroughly to combine.
To assemble the rolls, remove dough from the bowl. On a floured baking surface, roll the dough into a very thin, large rectangular shape. If the dough is springing back too much, allow to rest for ten minutes.
Oatmeal Filling: Pour melted butter over the dough. The butter should completely cover the dough. Sprinkle the buttered dough generously with cinnamon. Combine remaining ingredients into a bowl and mash together with a fork or your fingers. Sprinkle the filling mixture over the butter.
Roll the dough tightly but gently around itself in a long spiraled log.
Wrap the log in parchment or wax paper and place into freezer for one hour or longer, until ready to slice, rise and bake (this allows them to hold shape while being sliced). Unwrap after at least one hour of being chilled and slice into 1/2 to 3/4 inch slices. Butter 2 eight-inch round cake pans. Place cinnamon rolls into pans (about seven or eight rolls per pan) and drizzle the remaining sweetened condensed milk over the cinnamon rolls. Sprinkle with additional cinnamon if desired. (you may pause the recipe at this point by covering the pans and placing in refrigerator over night for the next morning).
Allow the rolls to come to room temperature and rise for one hour before baking.
Once ready to bake, preheat oven to 375° and bake for about eighteen minutes, or until tops are golden and outsides are puffed.
For the Cinnamon Cream Cheese Frosting:
Whip cream cheese until soft and fluffy. Add the cinnamon and salt and whip for one minute more. Add powdered sugar in 1/4 cup increments to taste. Top cinnamon buns with cream cheese frosting.
Adapted from the Pioneer Woman’s Recipe
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