How to turn this
And plenty of this
Into these words “Oh my God!!!!“…..
I’ll reprint it here for convenience, but really check out her site, she can make leather taste amazing…..
These rolls are a yeast dough, but don’t let that scare you, its super easy. Time consuming, but easy. The recipe below is totally hers, but the pictures are mine, so I can show you how easy they really, truly are to make. And SO many too! They can be frozen before or after baking, so you can enjoy them twice as long. or give them away……..NOT!!! lol.
Christmas Morning will be a sweet time in our household 🙂
Pioneer Woman’s Cinnamon Rolls
- 1 quart Whole Milk
- 1 cup Vegetable Oil (I used organic shortening)
- 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) Salt
- Plenty Of Melted Butter: I used about 2 1/2 cups…… (I’m NOT kidding)
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
I actually had to make two batches of this frosting for the six pans of rolls I made.
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
Mix the milk, vegetable oil and sugar in a pan. 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 Active Dry 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, which is what I did – 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).
Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
Drizzle 1/2 to 1 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. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake pan.
Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. I fit between 8 and 12 in each pan, depending on which part of the roll I was using.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, (longer if you are using chilled dough) then bake at 375 degrees (see note below) 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.