So this is why you need to buy this book: Artisan Bread in Five Minutes a Day. These are the folks behind the new bread system, and the whole book is filled with variations on their main recipe. One of which is cinnamon rolls. Though they recommend you start with their brioche variation, I had a lump of left-over whole wheat oat nut dough, so I decided to use that instead. (I figured that with the whole wheat balancing out all the butter and sugar, the recipe would basically be a wash, health-wise. I'm still telling myself that.) And really, it couldn't have been simpler: just roll the dough out, slather with some creamed butter and sugar, dust with cinnamon, and roll it up into a log. Then cut sections out of the log, and line set them cut-side down in a regular old cake pan, in the bottom of which you've also slathered some creamed butter and brown sugar, and a handful of chopped, toasted nuts (pecans being classic, walnuts being what I had on hand). They won't fill the pan completely because they're going to rise while baking -- so give them some space. Then you bake for 40 minutes or so at 350 without steam, since you don't want these too crusty on the bottom). After which time, you've got a pan full of rolls that look like this:
Then all you've got to do is flip it, and voila: sticky caramel cinnamon rolls. Let them cool a few minutes (that caramel is hot), then break one off and enjoy.
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