I know what you are thinking. You are thinking there is no possible way that these could ever beat your favorite cinnamon roll recipe. I used to think that, too. Until this past weekend, when I threw caution and Weight Watchers to the wind and devoured.
I don’t know what is in these things to make them so amazingly addictive. I should, because I made them… but somehow this amazing combination of yeast, sugar, cinnamon, butter and flour has molecularly changed in some crazy cis-trans configuration to be exactly like meth. Yeah, that’s right, we went straight through all the soft core drugs, and direclty into the hard ball player’s field.
|Truly a Perfect Pair!|
But I tell you, it is true. One bite doesn’t satisfy. I tried. I tried to be good and only eat one… But I ended up spending the rest of the day ravinously pining for just one more…. Luckily this recipe makes a ton of cinnamon rolls ( 7 aluminum pans worth!!) otherwise my family would have been fighting over these like feral dogs.
|See! I told you, SEVEN pans!! And I really need to clean off my table…|
If you haven’t tried the Pioneer Woman’s Cinnamon Rolls before, I strongly urge you to do so now. In her blog post about this, she jokes about how she could hole herself up in her pantry and eat every last one of these. When I read this I laughed and thought “she’s so funny” and brushed it off because everyone always tries to say “my recipe is awesome, make it now!”
But Ree wasn’t joking. I’m lucky I promised a pan to everyone other wise I would probably have eaten all 49 of these myself. Trust me, you need to make these, but promise 6 of your closest friends and family to give them a pan BEFORE you make them. And make sure they know where to hunt you down if you fail to deliver. You’ll thank me.
Cinnamon Rolls (Ree Drummond, Pioneer Woman)
- 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
- 3 sticks of melted butter, slightly cooled
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon (better have one of those big containers ready, just to be safe!)
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
Mix the milk, vegetable 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 to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
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. (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 half the dough and form a rough rectangle.
Roll the dough thin, maintaining a general rectangular shape.
Drizzle 1/2 to 1 cup melted butter over the dough. Be warned that some of the melted butter may in fact escape the confines of the dough and run off onto the table. Make sure tax documents are NOT in the way…Maybe you should just clean off the table, first…
Sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Starting at the opposite end, begin rolling the dough in a neat line toward you.
Keep the roll relatively tight as you go.
Pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in each of your seven inch round foil cake or pie pan.
Cut 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, and make sure to get around the outside edges.