I could go to Texas Roadhouse and just eat their rolls with their cinnamon sugar butter. Well…maybe I have. But I mean, come one! That BUTTAH is heaven! YUM!
There is no need to embarrass yourself at a public restaurant any longer. Here is a copy cat version that is equally to die for! And if you eat the whole thing in one sitting for dinner, no one will judge you. Except for maybe your husband. But he doesn’t count.
Cinnamon Sugar Butter
2 sticks of butter – softened, not melted!
1/3 cup sweetened condensed milk – chilled (link leads to a easy homemade version!)
1/2 tsp light corn syrup
1 tsp cinnamon
(So…this isn’t one of those healthy type recipes. You’re getting that, right?)
Place all ingredients in a food processor and blend until mixture is smooth.
We have left it out on the counter for a good two weeks and it was still perfectly good. Stored in the refrigerator it will last even longer, but it does get hard and will need to soften before served.
Rolls (or Bread)
3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water (105 to 115 degrees F)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add half of the melted butter and beat to incorporate. Add remaining flour, a little bit at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place.
Allow batter to rise until doubled, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
This time I baked the dough in mini bread pans and then wrapped them with a little jar of the butter for gifts. And then I…I mean…we ate the rest in 2 seconds flat.
*I did not create this recipe, I have had it for years and honestly do not know where I found it. There seem to be quite a few versions when googled, this is the only one I’ve tried. It’s so delicious I have no need to try others! Thank you to whoever created it. I am eternally indebted to you.