Jeeeeeeeze. I was on a roll with posting pretty regularly. Then I got sick, school still happened (by the way, who schedules midterms the Monday before finals?), then I had to make all the candy for the Christmas presents I was giving out (post on that soon, promise). So I got busy and blogging and even picture taking fell by the wayside.
But now I have something absolutely delicious to share with you, The Pioneer Woman‘s cinnamon rolls. I’ve been wanting to make these since I first saw them on her site ages and ages ago. The recipe I used, however, was from her cookbook but the recipe (with fantastic pictures) can be found on her website here.
I’ve never gotten around to making these because you have to roll out the dough to 30 inches by 10 inches and I don’t think my parents have anywhere large enough to roll out dough that large. So I’ve been patiently waiting for an opportunity to present itself where I could steal someone’s kitchen and make these.
The opportunity presented itself in the form of one of my friends from high school, whose mother taught me Chemistry and Biotechnology in high school and tutored me in Chemistry when I took it as a GE course in college, said she wanted to bake more. So I told her about the cinnamon rolls and she was completely game.
Together we made the entire batch (7 pans worth of cinnamon rolls), it was messy but totally worth the effort. I have also need to make these more often, my ability to roll the dough is sadly inept. Clearly that means I need more practice, besides the world can never have enough cinnamon rolls.
If you’ve ever had a Cinnabon, these are a fantastic substitute and your house gets to smell amazing as a perk. I also completely recommend sharing the wealth with these guys, make them in disposable tins and give them to your neighbors. The only thing we did differently from the recipe was to use slightly less butter and a cup less sugar in the filling. We still used all the butter called for in the recipe, but I only melted two sticks at a time and reserved some of the butter each time to pour into the foil pans. We also only made half the icing, which turned out to be a perfect amount for us crazy Californians.
The icing, glaze, whatever, is maple flavored which always kinda put me off since I’m not a huge maple flavor fan. But, I’m glad I didn’t decide to make regular frosting because the maple flavor goes along perfectly with these rolls. Don’t be alarmed when you see the ingredient list, it is long but it goes together very quickly.
The Pioneer Woman’s Cinnamon Rolls
ever so slightly adapted from The Pioneer Woman
Makes 40-50 cinnamon rolls
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages (4 1/2 tsp) Active Dry Yeast
9 cups (Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
4 sticks (1 pound) of butter, melted and some reserved
1 cup Sugar
1 pound Powdered Sugar
1 teaspoons Maple Flavoring
1/4 cup Milk
1/8 cup Melted Butter
1/8 cup Brewed Coffee
Dash teaspoons Salt
In a medium-sized pot scald the milk, vegetable oil and sugar stirring until the sugar has dissolved. Remove from heat and let cool backd own to room temperature, about 45 minutes, or until the mixture is below 110. Yeast dies above 110 and that’s just no fun. Once the mixture is below 110, sprinkle in the yeast and let it sit for a minute. Add in 8 cups of flour and mix thoroughly. Cover and put in a warm area to rise for an hour.
After the dough has risen, add the last cup of flour, baking powder, baking soda and salt. Mix together thoroughly. You can either cover again and place in the fridge until you need it (not more than two days in advance) just keep punching it down if it overflows.
To make the rolls, generously flour a work surface and rolling pin with flour. Divide the dough in half. With one half the dough make it into a rectangle and then roll the dough to about a 30 x 10 inch rectangle. Melt 1/2 the butter in a small pan, one that is easy for you to lift. Pour the butter over the rectangle making sure to reserve about 4 tablespoons of butter. Generously sprinkle cinnamon over the buttered dough, then sprinkle half a cup of sugar over the cinnamon.
To roll the dough, take the long edge farthest from you and start rolling towards you, trying to keep the dough tight as you go. Pinch the seam closed when you’re done to seal it. Cut into desired thickness.
Using the reserved butter, pour one tablespoon in four of the pie tins (you’ll butter the remaining 3-4 pans with the other half of the butter) and arrange six rolls to a pan.
Repeat this process with the other half of the dough. Melting the other half of the butter and reserving about 4 tablespoons, again, to butter the remaining pans.
While the rolls rise for 20 to 30 minutes, preheat the oven to 375 degrees and bake for about 15 to 18 minutes or until a light golden brown.
Make the frosting when the buns come out of the oven. To make the frosting combine powder sugar, milk, maple flavoring, coffee, butter and salt and mix until smooth. The mixture will be thick. Divide equally among the pans.