Homemade Cinnamon Rolls

I think cinnamon rolls are going to become a new tradition in our family. And when I say “think,” I really mean that they are already. I’m making them a tradition.

I really love cinnamon rolls. I think its the smell that draws me near to them. Anytime I walk by a Cinnabon in a mall I’m given an instant sense of joy. Literally.

And until I met The Pioneer Woman, I never ever believed I could make the little suckers at home, and actually like them more than Cinnabon’s.

Yep, just slammed that card down. These cinnamon rolls are better than Cinnabon’s. (This is of course my opinion, just in case someone from Cinnabon comes and yells at me.)

I know I’ve talked about the Pioneer woman before, but seriously, have you heard of her? This woman is wonderful. She lives in Oklahoma with her cattle ranching husband and four children; and about five years ago, she started a blog. It’s catapulted her into having one of the most successful blogs on the World Wide Web, two cookbooks and a Food Network cooking show. Gotta love the power of the Internet.

Anyways, this recipe is hers. Her mother’s actually. I’ve made it at least 6 or 7 times within the last year. Never failed once. Even that one time, when I thought I totally ruined the dough and my rolls were gonna be flat as pancakes, they were perfect. I truly believe it’s a no-fail recipe.

Start a new tradition in your family with me. Make them for special occasions — I just made them for my Mom’s birthday last week, holidays, rainy Saturdays or just because you want the smell of cinnamon to permeate every piece of your being.

Just remember — go take a run or something after consumption. There’s a reason why cinnamon rolls aren’t a part of the food triangle. Sorry to bring unfortunate truth into your day. Go make some rolls to perk yourself back up. 😉

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter — like 3-4 sticks
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

Mix the milk, vegetable oil and sugar in a pan (like a nice big, metal stock pot). 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 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.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. Cover the dough and put it in the fridge until you need it (I usually do overnight). 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. It’s gonna be about 2 to 2 1/2 feet long by 8-10 inches wide. Drizzle about 3/4 to 1 cup melted butter over the dough, make sure it’s on their good. 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 (you’re going to need about 6-7 pans for a full-batch of dough). 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 375 degrees 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. Go crazy and don’t skimp on the frosting.

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