Last night I made The Pioneer Woman's cinnamon rolls.. here's the recipe from her site:
Ingredients
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Preparation Instructions
For the dough, heat the milk, vegetable oil, and sugar in a
medium saucepan over medium heat to just below a boil. Set aside and
cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1
minute.
Add 8 cups of the flour. Stir until just combined, then cover with a
clean kitchen towel, and set aside in a relatively warm place for 1
hour. After 1 hour, remove the towel and add the baking powder, baking
soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for
up to 3 days, punching down the dough if it rises to the top of the
bowl. (Note: dough is easier to work with if it’s been chilled for at
least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a
floured baking surface, roll the dough into a large rectangle, about 30 x
10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over
the surface of the dough. Use your fingers to spread the butter evenly.
Generously sprinkle half of the ground cinnamon and 1 cup of the sugar
over the butter. Don’t be afraid to drizzle on more butter or more
sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle
tightly towards you. Use both hands and work slowly, being careful to
keep the roll tight. Don’t worry if the filling oozes as you work; that
just means the rolls are going to be divine. When you reach the end,
pinch the seam together and flip the roll so that the seam is face down.
When you’re finished, you’ll wind up with one long buttery, cinnamony,
sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make
1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple
of teaspoons of melted butter into disposable foil cake pans and swirl
to coat. Place the sliced rolls in the pans, being careful not to
overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the
dough and more pans. Preheat the oven to 375°F. Cover all the pans with a
kitchen towel and set aside to rise on the countertop for at least 20
minutes before baking. Remove the towel and bake for 15 to 18 minutes,
until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl,
whisk together the powdered sugar, milk, butter, coffee, and salt.
Splash in the maple flavoring. Whisk until very smooth. Taste and add in
more maple, sugar, butter, or other ingredients as needed until the
icing reaches the desired consistency. The icing should be somewhat
thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top.
They were perfect. However I didn't realise the recipe was for around 7 or 8 pans worth - so my freezer is now stocked!
