Holy Cinnamon Rolls
Pioneer Woman got me again.
Pioneer Woman andBaby Kaz II
In my nesting craze to prepare and freeze as much as my little hands can cook, I decided that I wanted to conquer PW‘s famous cinnamon rolls. The problem? Just as she said, I may never be able to eat a different roll and I have a feeling that this is going to become a holiday requirement among family members just like my apple pie.
I did it though, and I am not sorry. Not even one bit. Even the fact that there isn’t one thing remotely healthy for you in these rolls makes me sorry. Sure, having to do an extra round of P90X post baby because of these rolls will make me sorry but I have weeks to think about that. I don’t know what your reasoning will be, but find a reason and make these cinnamon rolls. Sure you could just go by Pillsbury premade rolls but don’t. Yes it is a bit of a process, and yes it involves active yeast and waiting for dough to rise (which can really make you feel like a chef) but you won’t be sorry – I guarantee it.
Dough Ingredients
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 9 cups (8 Cups, Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon Salt
- 2 cups melted butter (4 sticks)
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon (1/2 cup or more)
- 6 foil round pans
MAPLE FROSTING:
- 1 bag Powdered Sugar (2 lbs)
- 1 Tablespoon Maple Flavoring
- 1/2 cupwhole Milk
- 6 Tablespoons Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
(Freezing Options are at the Bottom)
1. In a medium saucepan over medium heat, mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point).
2. 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 Active Dry Yeast. Let this sit for one minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover with a clean kitchen towel and let rise for at least an hour. (set somewhere warm & dry for best results)
3. After rising for at least an hour, dump on top of the dough 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (I didn’t do this, I used it right away. But, she says that you could cover the dough and put it in the fridge until you need it – up to three days, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)
4. When ready to assemble rolls: Sprinkle rolling surface generously with flour. Pour a tablespoon of melted butter in each pie plate and swirl it around to place the cut rolls in.
5. Take half the dough and roll out to a rather large rectangle. (30 X 20 ) Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 cup melted butter over the dough and use a brush or your clean fingers to evenly spread. (yes it may leak off of your dough) Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Really, you can do as much sugar & cinnamon as you see fit for your gooey filling. Don’t be shy.
6. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Don’t worry if your filling oozes out, that just means you did it right by adding lots of filling. 
7. Using a large, sharp knife (not a butter knife it will stick) Cut down your rolled dough log to make rolls that are approx 1 inch to 1 1/2 inch thick. After each slice place the roll in a pan. until filled. Don’t overcrowd your rolls (6-8 to a pan)
8. Repeat this process with the other half of the dough Cover your pans with kitchen towels and let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 13 to 18 minutes.
While they are baking make your frosting. It is truly simple. Ready? Mix together all ingredients listed and whisk well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.(They soak it up when they are warm – it is perfect)Pour away and be excessive. After all, they are cinnamon rolls not bran muffins.
To FREEZE:
- Easy Option: Make as directed above straight through the baking and icing. Once cooled cover your baked, iced rolls with foil and freeze. Then you just have to bake them at 250 degrees for 15 min to reheat.
- Pre-Baked/No Icing Option: After you cut the dough cover with foil and freeze. To cook, you then have to let them thaw, rise and then bake as originally directed (375 degrees – 13/18 min). Make your icing now and frost.
Thank you Pioneer Woman for letting me blame you and Baby Kaz II for this delicious treat that my expanding body should probably resist.