Oh my is there anything better than fresh from the oven, warm, gooey-with icing cinnamon roll? I have to admit, for a while now I have been wanting to make some homemade ones. Maybe it was a long-time coming or the promise of the 3-day weekend – but today my sister and I made cinnamon rolls. Not just any cinnamon rolls, “The Pioneer Woman’s” cinnamon rolls, or her mothers to be exact, and boy were they good! I could probably eat my weight in these tasty little rolls, but for the sake of my wardrobe and my husband, I never will. The point is, the really weren’t as hard as I had told myself they would be to make, and they were worth the effort they do take, but don’t trust me make them for yourself, and maybe a few friends. Here’s the recipe, you know you want to make them, oh yeah and FYI, this is a half batch version, with vanilla icing. Enjoy!
Cinnamon Rolls
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Ingredients:
Dough:
2 c milk
1/2 c oil
1 c sugar
1 pkg. active dry yeast
4 c flour, + 1/2 c separated
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbs salt
1/2 c melted butter
1/2 c sugar
1 tbs cinnamon
Icing:
1 box of powdered sugar
1 tsp. vanilla
1/3 c milk
1 tbs melted butter
dash of salt
Directions:
Combine 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, once the mixture is lukewarm sprinkle in the Active Dry Yeast. Let it sit for a minute, then add 4 cups of flour and stir until mixed. Cover and let rise for an hour.
After rising, add the last 1/2 cup of flour, the baking powder, baking soda and salt. Stir mixture together.Next, sprinkle your rolling surface generously with flour. Take half the dough and form it into a rectangle. Then roll the dough thin,and drizzle some melted butter over the dough and sprinkle 1/4 cup of sugar over the butter followed by the cinnamon. Starting at the opposite end, begin rolling the dough toward you. Try to keep the roll tight and even as you go. Next, pinch the seam of the roll to seal it. Butter a seven inch round foil cake or pie pan. Then begin cutting the rolls about ¾ to 1 inch thick and lay them in the pans. Repeat the process with the remaining dough. Let the rolls rise for 20 minutes and then bake at 400 degrees until light golden brown, about 17 minutes.
To make the icing, mix together the ingredients and stir until smooth. The icing will be thick but pourable, drizzle it over the warm rolls, and dig in!
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