Tuesday, November 17, 2009

Pioneer Woman's Cinnamon Rolls

These Cinnamon Rolls are the BEST!! I didn't use Pioneer Woman's maple frosting, but I'm sure it is wonderful... just like everything else that she makes. I used the butter cream frosting that I use for sugar cookies. I will definitely be making these again!

Pioneer Woman's Cinnamon Rolls
  • 1 quart Whole Milk
  • 1 cup Vegetable 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) Salt
  • 3 cups (to 4 Cups) Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
    1 bag Powdered Sugar
    2 teaspoons Maple Flavoring
    ½ cups Milk
    ¼ cups Melted Butter
    ¼ cups Brewed Coffee
    ⅛ teaspoons Salt

Directions: 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 – 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 ½ to 2 cups 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 or pie pan. Then begin cutting the rolls approximately ¾ to 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 (edited to say 375 instead of 400, as The Pioneer Woman now suggests) 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.

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  1. I saw the title of your post over at the Inspired Room and wanted to check out what you said. I LOVE Pioneer Woman's recipe's and cinnamon rolls...to die for. Thanks for sharing!

  2. Oh wow! I was just thinking yesterday how I really need to make some cinnamon rolls and how I wanted to experiment with a new recipe. These look amazing!!! I am such a sucker for anything "bread" and will probably have to resist eating the whole pan!

  3. Oh my these look delectable! I think I'm going to give this recipe a try!

  4. thanks for the recipe I made these thanksgiving morning and my dad ate 5...YES 5!

  5. Oh my gosh! Will you bring me one of those! Those look SOOOO yummy!!

  6. I made these and they do taste great! However, next time, I may split the recipe in half. I ended up with far too many. Also, I am either going to use much less butter or use SOFT butter and spread it with a knife. The melted butter ran off my dough. When I rolled the dough, more ran off. For frosting, I used cream cheese frosting.


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