pioneer woman's cinnamon rolls

How To Make pioneer woman's cinnamon rolls

• Step 1
  Mix 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. When the mixture is lukewarm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all purpose flour. Stir mixture together. Cover and let rise for at least an hour.
• Step 2
  After rising for at least an hour, then add the remaining 1 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.)
• Step 3
  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 3/4 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 to 20-30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
• Step 4
  For frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously dirzzle over the warm rolls. Go crazy and don't skimp on the frosting.
• Step 5
  NOTE: Some ovens may have to be adjusted...it may work better in a 375 degrees.
• Step 6
  Also, this recipe does make about 7-8 (7") round foil cake pans...OR divide them into baking dishes of your own, any size...just be sure to calculate more time for baking if you use bigger.
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