Saturday, January 22, 2011

PW Cinnamon Rolls... Oh my!!

**I'm editing this recipe to a half batch since I keep messing up reading it as a whole one. 

I am a big fan of cinnamon rolls and a big fan of Pioneer Woman, so it was only a matter of time before I tried her recipe. Why have I waited so long?!?!
I had a friend ask me to make him cinnamon rolls for his birthday. Perfect excuse! This make a HUGE batch of cinnamon rolls, which works out, since you want to eat a million of them. We just sent a big pan their way, finished off a pan ourselves and I have leftovers for breakfast tomorrow!
This recipe is so deliciously flavorful. The best cinnamon rolls I've ever made... and I've made more than my fair share of cinnamon rolls!

2c Whole Milk
1/2c Vegetable Oil
1/2c Sugar
1 packages Active Dry Yeast
4c (Plus 1 Cup Extra, Separated) All-purpose Flour
1/2t (heaping) Baking Powder
1/2t (scant) Baking Soda
1/2T (heaping) Salt
Plenty Of Melted Butter
1c Sugar
Generous Sprinkling Of Cinnamon

(I just made a glaze from powdered sugar, vanilla and milk, but someday I want to try her glaze with them.)
1/2 bag Powdered Sugar
1 teaspoons Maple Flavoring
1/4c Milk
1/8c Melted Butter
1/8c Brewed Coffee
pinch 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 Active Dry Yeast. Let this sit for a minute. Then add 4 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 1/2 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 1/2 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 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 400 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. Generously drizzle over the warm rolls. 

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