Pioneer Woman's Cinnamon Rolls

JANET R

By
@DecaturMom

I made these cinnamon rolls for the first time this week while being snowed in -- and they were fantabulous and SUPER EASY! They were a big hit with my family!
The only change I made was the glaze that I used. This recipe called for a maple glaze -- but that didn't sound good to me. So I used the glaze off of another recipe from a scrapbook retreat that I have gone to - and Bary is a fabulous baker! I will include both glazes here.
**I did cover the dough and put in the fridge over night and then made the rolls the next morning. Before going to bed I checked on it and had to punch it down - and it was fine until morning.


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Comments:

Serves:

8

Prep:

2 Hr

Cook:

30 Min

Method:

Bake

Ingredients

1 qt
whole milk
1 c
vegetable oil (i used canola oil)
1 c
sugar
2 pkg
active dry yeast
8 c
all purpose flour
1 c
extra flour - separated
1 tsp
heaping, baking powder
1 tsp
scant, baking soda
1 Tbsp
heaping, salt
plenty of melted butter
2 c
sugar
generous sprinkling of cinnamon

GLAZE (THE GLAZE THAT I USED)

1/2 c
sugar
1/4 c
butter
1/4 c
milk
1 1/2 c
powdered sugar
1 tsp
vanilla

MAPLE FROSTING (WITH ORIGINAL RECIPE)

1
bag powdered sugar
2 tsp
maple flavoring
1/2 c
milk
1/4 c
melted butter
1/4 c
brewed coffee
1/8 tsp
salt

Directions Step-By-Step

1
Mix the milk, 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.
2
When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
3
Then 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least 1 hour.
4
After rising for at least 1 hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
5
(At this point, you could cover the dough and put it int he fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and it if starts to overflow out of the pan, just punch it down)
6
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.
7
Drizzle 1/2 - 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
8
Starting with the long side, 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.
9
Cut several pats of butter in small pieces and put in the bottom of the pan. (I used a cookie sheet) Cut the rolls approx. 3/4 - 1 inch think laying them on top of the pats of butter.
10
Let the rolls rise for 30-45 minutes. Bake at 375 for 15-18 minutes or until golden brown.
11
For the glaze that I used: put the sugar, butter, and milk in a small saucepan and bring to boil and boil for 1 minute. then add the powdered sugar and vanilla. Cool for 5 minutes and then glaze the rolls.
12
For the maple frosting: mix together all ingredients and stir well until smooth. it should be think but pourable. Taste and adjust as needed.
13
Generously drizzle the glaze/frosting of your choice over the warm rolls.
14
ENJOY!

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids