I am in love with these cinnamon rolls. I ate three for breakfast. Every time I have made cinnamon rolls from scratch I not been satisfied with the result (mainly because they are not quick to make). These took me a little less than 4 hours. And, it was worth every second. I am not kidding. I am a big fan of Pioneer Woman. There is about 2.5-3 hours of waiting, though.
Oh yeah, and this is my first blog where the photos were taken using natural light!
The frosting has maple flavoring in it. Scot said it made it taste like pancakes in the morning. Everyone must try these!
Her original recipe makes 7 pans of cinnamon rolls! The recipe seemed like a lot when I read it, but it said it served 8, so I was confused. Luckily I halved it and only got 3 pans out of it. These rolls are dangerous. I don't think it would be healthy to have 7 pans of them.
By Pioneer Woman with slight modification by foodforscot
2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast (2 1/4 tsp)
4 cups (Plus 1/2 Cup Extra, Separated) All‐purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspons Salt
1/2 cup Melted Butter + more for buttering pans
1 cup Sugar
Generous Sprinkling Of Cinnamon
1/2 bag Powdered Sugar
1 teaspoon Maple Flavoring
1/4 cups Milk
1/8 cups Melted Butter
1/8 cups Brewed Coffee
Mix the milk, vegetable oil and sugar in a pan (I used a 3 qt 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 to warm, but NOT hot, sprinkle in the package of Active Dry Yeast. Let this sit for a minute. Then add 4 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 one more half 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).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 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/brush 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.
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.
(Prep time: 3 + hrs., Cook time: 30 min., Difficulty: Intermediate, Servings: 8)
Here is a pic from Scot's race this weekend. This is at the start. He won! In my mind anyways!