Monday, May 11, 2015

From the Kitchen: The Best Cinnamon Rolls (based on the Pioneer Woman's recipe)

These cinnamon rolls are addictive - I only make them a couple of times a year because somehow the entire pan disappears in our house.  That Pioneer Woman knows what she is doing!  This recipe has a couple of small modifications (read: shortcuts) from the Pioneer Woman's original cinnamon roll recipe and only makes half as many (about 18 cinnamon rolls instead of 36).  I make them in 2 pans - a 13x9" and 9x9" Pyrex.  They take a while to rise but the actual active prep time is so quick and easy!




The Best Cinnamon Rolls
Yield: ~18-20 large cinnamon rolls
Adapted from The Pioneer Woman

Ingredients:

Dough:
2 cups milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast
4 1/2 cups flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt

Filling:
2 sticks softened butter
3 tablespoons ground cinnamon
1 cup granulated sugar

Icing:
1 lb powdered sugar (about 1/2 of a standard sized package)
1/2 teaspoon vanilla extract
1/4 cup milk
2 tablespoons butter, melted
1/8 cup brewed coffee
Pinch of salt

Directions:

Mix the milk, vegetable oil, and granulated sugar in a microwave-safe bowl or measuring cup.  Microwave for 1-3 minutes, until a thermometer dipped into the bowl reads between 100-110 degrees.  Give the mixture a final stir to distribute the sugar, and sprinkle the package of yeast on top.  Let it rest for 5 minutes.  Measure 4 cups of flour into a mixing bowl, and add the liquid mixture.  Stir the mixture until well combined, cover, and let rise for at least one hour.

After the dough rises, add 1/2 cup additional flour, baking powder, baking soda, and salt, and stir until well combined.  If baking on the same day, let the dough rise for another 30 minutes.  If baking the next day, place in the refrigerator overnight. (I think it is easier to roll them out using cold dough!)

To prepare the filling, mix 2 sticks of room-temperature softened butter, cinnamon, and granulated sugar until well combined (it should form a brown paste).  

To prepare the icing, mix all of the ingredients in mixing bowl, using a whisk.

To roll out the cinnamon rolls, generously flour a clean counter surface.  Using a rolling pin, roll the dough into a rectangle about 1/4" thick - at least 30" x 20".  Using a rubber spatula, spread the filling evenly across the top of the dough, making sure to reach all the edges.  Starting with one of the long edges, roll the dough tightly towards the other long edge of the rectangle,  Pinch the final seam to seal the filling inside.  Using a sharp knife, cut the dough into 1 to 1 1/2" slices.  Place the slices into greased pans (aluminum pans would work well, or glass Pyrex dishes), leaving a small amount of space between the rolls.  (I fit 12 rolls in a 9x13" Pyrex).  Allow the dough to rise in the pans for 30 minutes before baking.

Bake at 375 degrees for 15-20 minutes, until the tops are starting to lightly brown.  Remove from the oven and immediately drizzle with the icing, allowing it to cover all of the tops and edges of the cinnamon rolls.  Serve warm or reheat if serving later (they reheat really well!)

1 comment:

  1. I am so glad you are blogging again! I am also super excited you posted this recipe, since your cinnamon rolls are amazing. I can't wait to make them!

    ReplyDelete