Saturday, January 9, 2010

this is how i roll.


ok...so did you know i can read?
i sure can.
i know i don't neeeed to announce this, but i kind of do...for my own sake.
i will now write myself a little note:

"HEY YOU...did read the part of this recipe that states it makes 6-7 PANS of cinnamon rolls??"

my kitchen is covered in cinnamon rolls.
not a bad problem to have.
however, i am still in shock at the sheer magnitude of them.

i love me some pioneer woman.
i have yet to be disappointed by her.

she says on her blog and in her cookbook to make these, so i willingly obliged.

i baked them for a little brunch we are having with our youth kids tomorrow here at our humble abode.
usually about 15-20 people make it to our once a month lunch get together's.
i am praying they all bring a friend with them so i can get rid of
these evil delicious bundles of cinnamon and sugar.

i have always liked cinnabon...who doesn't?
it reminds me of growing up, going to kahala mall and sharing one with a friend.
good times.
however, i have always thought the cinnamon they use is a bit harsh...
sharp would be a good description, no?

this recipe gets it soooo perfect.
imagine the best cinnamon toast you have ever had.
now times that by ten and cover it in an amazing maple icing.

enjoy!

Cinnamon Rolls
yields:: 6-7 pans. hello...did you read that??
{print recipe}
Ingredients
  • 1 quart Whole Milk (i used 2% with very good results)
  • 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
  • 2 cups of Melted Butter plus more for pans (i found it easier for the filling to have the butter on the soft side, not completely melted.)
  • 2 cups Sugar
  • 1/4 cup Cinnamon

    MAPLE FROSTING:
  • 2 pounds Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Strong Brewed Coffee
  • ⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Do not boil. 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. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour in a warm place.

After rising, 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. Then roll the dough thin, maintaining a general rectangular shape to about 10x30 inches. Drizzle (or spread) 3/4 to 1 cup of melted (or still a little soft not all the way melted) butter over the dough.
Now sprinkle 1 cup of sugar over the butter followed by half of the cinnamon. (if you used soft butter, pat down the cinnamon sugar mixture into the butter to keep it in place.)
Now, starting at the side furthest away from you, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go.
Its OK if some of the butter and cinnamon sugar oozes out.
Next, pinch the seam of the roll to seal it.
Pour 1 tablespoon of melted butter in to six or seven 8 or 9 inch round foil cake or pie pans.
Swirl to cover the bottom of the pan with the butter.
Once the pans are prepped, begin cutting the rolls approximately 1 to 1 1/2 inches thick and lay 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.
Don't let the get too dark.

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.
For storing the rolls, its is best to bake and frost them then freeze after they cool.
Remove them from the freezer and reheat at 250 degrees for about 25 minutes.

recipe from : the pioneer woman




3 comments:

  1. I was flipping through the cookbook the other day and went "7 pans?!?!" Oh well, after your rave review I'm going to have to give it a try anyway. Cinnamon rolls never go to waste around here!

    ReplyDelete
  2. I guess I need to go find something to take 7 pans of cinnamon rolls to! Those look delicious!

    ReplyDelete

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