I have a confession: I had never made cinnamon rolls before. I love them, and I’ve eaten more than my fair share over my lifetime, but I’ve never actually attempted to make them myself. I’ve had my eye on several cinnamon roll recipes over the last year and finally decided last weekend that it was time. Cinnamon rolls had to be made. Steve gave me The Pioneer Woman’s Cookbook for Christmas and her delicious-looking, mouth-watering recipe for cinnamon rolls seemed perfect for the occasion.
I made the cinnamon rolls and immediately cursed myself for not making them sooner. Why did I wait so long? Why hadn’t I made them every single weekend? How foolish of me. These cinnamon rolls are even better than they look. They are soft, cinnamon and sugary, and very gooey. They are the kind that you have to eat with a fork. And then lick the plate clean.
This recipe is definitely a keeper and one that I’ll be making again very soon. In fact, I have one pan frozen in the freezer that I’ll enjoy later this weekend. You should make some this weekend, too. You won’t regret it.
From The Pioneer Woman Cooks: Recipes of an Accidental Country Girl
Makes approximately 2 dozen rolls
For the rolls:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/2 teaspoons (1 package) active dry yeast
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
About 1 cup melted butter
1 cup Sugar
3-4 tablespoons ground cinnamon
For the maple icing:
1 bag (2 lbs) Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cups Milk
1/4 cups Melted Butter
1/4 cups Brewed Coffee
1/8 teaspoons Salt
Combine the milk, vegetable oil and sugar in a pan and bring just to a boil, when bubbles appear at the edges. Turn off heat and leave to cool for about 30 minutes. When the mixture is lukewarm to warm, sprinkle in the yeast and let it sit for a minute. Then add 4 cups of the flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add the last 1/2 cup of flour, the baking powder, baking soda and salt. Stir mixture together.
When you are ready to prepare the 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 1/4 to 1/2 cup melted butter over the dough. Then sprinkle 1/2 cup of sugar over the butter followed by half of the cinnamon.
Begin rolling up the dough, trying to keep it tight. Pinch the seams of the roll together to seal it. Cut the rolls approximately 1 inch thick.
Generously grease your baking pan with butter. You can use a pie pan, cake pan, rimmed sheet pan, etc. Place the cut rolls in the prepared pan. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes.
Bake at 375 degrees until light golden brown (not too dark), about 15 to 18 minutes.
For the icing, mix together all ingredients listed and stir well until smooth. It will be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
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