Pioneer Woman Cinnamon Rolls
These are slap your momma good! (No offense Mom!)Make the entire recipe to share with friends. Once you taste them, you will want everyone you know to know the mouth watering yumminess of these!
A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared for any of the following to occur:
1. They’ll call you after they’ve taken the first bite and profess their eternal love for every ounce of your body, even your toe jam and love handles.
2. They’ll pass out after the first bite, hit their head on the kitchen counter, sustain a concussion, and sue you for damages, despite the fact that the one bite they tasted of your cinnamon roll was the single most profound culinary experience in their miserable little life.
3. They’ll call you and ask for the recipe, saying, "HOW did you make those?"
4. They’ll call you and propose marriage.
5. They’ll hug the cinnamon roll pan, get maple frosting all over their clothes, and send you the bill for the dry cleaning.
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Ingredients
- 4 cups whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 4 1/2 teaspoons active dry yeast
- 8 cups all-purpose flour
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 1/2-2 cups melted butter
- 1 cup sugar
- generous sprinkling cinnamon
- 7 tablespoons melted butter
- 2 lbs 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
Step 1
1. Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "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 yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
3. Now add 1 more cup of flour, 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 splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let’s do that, shall we?.
4. Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
5. Now drizzle melted butter over the dough. Don’t be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.
6. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that’s no big deal. Next, pinch the seam to the roll to seal it.
7. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting 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. This recipe makes approximately seven pans of rolls (56 rolls).
8. Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
9. While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed.
10. Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don’t be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.