in Recipes

The Pioneer Woman’s Cinnamon Rolls

Ingredients

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
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Directions

Combine milk, vegetable oil and sugar in a saucepan. “Heat” the mixture (heat to just before boiling point). Turn off heat and let cool for 45 minutes to 1 hour. When mixture is warm to hot, 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. Mix the 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. Mix the mixture together. (At this point, you can cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep an eye on it and if it starts to overflow from the pan, just punch it down).
When you’re ready to make rolls: Generously dust the rolling surface with flour. Take half of the dough and form a rough rectangle. Then roll the dough thinly, keeping a generally rectangular shape. Drizzle 1 1/2 to 2 cups of 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 towards you. Keep the roll relatively tight as you go. Then pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven-inch round cake or pie pan. Then begin cutting the rolls about 3/4 to 1 inch thick and placing 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 glaze, combine all the ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Drizzle generously over hot rolls.

ENJOY!

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