Cinnamon Rolls

Posted by Vanessa in Cooking, May 15, 2010

Because the last thing I posted included broccoli.  Because I’ve always wanted to make homemade cinnamon rolls.  And because rarely do people serve them with enough icing.  I just had to try Pioneer Woman’s cinnamon rolls.

I’m so glad I did.  These did not disappoint on any level.  So stinkin’ good.

This recipe makes a ton, like about 7 pans of them.  I cut it in half and sent two pans to friends and my daughter and I basically ate the rest.  She insisted.  And sometimes I’m weak.  Very, very weak.

Did I mention I’d like to lose 5 or so pounds before I get in a swimsuit this summer?

Yeah, what a joke, I know.

Enough about me though, here’s how to make the best cinnamon rolls I’ve ever had.

Cinnamon Rolls

recipe from Pioneer Woman
  • Prep Time: 120 minutes.
  • Cook Time: 15 minutes.
  • Ready in 2 Hours, 15 Minutes.
  • Makes: 49 Servings
  • 1 quart whole milk
  • 1 cup canola oil
  • 1 cup sugar
  • 2 packages active dry yeast
  • 8 cups (plus 1 cup extra, separated) all-purpose flour
  • 1 teaspoon (heaping) baking powder
  • 1 teaspoon (scant) baking soda
  • 1 tablespoon (heaping) kosher salt
  • 1 cup melted butter
  • 2 cups sugar
  • generous sprinkling of cinnamon
  • 1 bag powdered sugar
  • 2 teaspoons maple flavoring
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/4 cup brewed coffee (if you do not want the coffee taste, substitute water here)
  • 1/8 teaspoon kosher salt
  • Mix the milk, vegetable oil and sugar in a large saucepan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
  • After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
  • When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
  • Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it.
  • Spread 1 tablespoon of melted butter in 7 round foil cake or pie pans. Then begin cutting the rolls approximately 1-inch thick and laying them in the buttered pans.
  • Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
  • For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and do not skimp on the frosting.

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