Sunday, November 25, 2012

Crazy Awesome Cinnamon Rolls

You can probably tell that I've fallen by the wayside with blogging. I haven't forgotten about it but with a toddler I just don't have the time. However, when something is really really good - I take the time to do a post.

I already posted about these cinnamon rolls but I feel the need to do so again. The first time I made these I found the ratios to be really weird. After doing some research and watching Ree Drummond's show where she makes these - I see it actually makes like 50 cinnamon rolls meant to be put in foil pans and delivered to friends. Um. Share?? Me? I'll give you one to try but a whole pan?! Only if I really like you! 

So, I am posting her recipe as is but I halved this. Halving the recipe will give you either 16 smaller cinnamon rolls that will fit into two round pans (foil pan or glass pie plate). You can also make them a little bigger and do 8 rolls that would fit into a rectangle glass pan (probably a 9x10). They rise and fill out the pan so I wouldn't worry too much about which one you pick out. Also, I made the dough the afternoon before and then put it in the fridge. The next morning my husband took it out really early and then I rolled it out two hours later. Then I let the rolls rise in a warm spot. Anything to save a little time!

These are so sweet and wonderful. The glaze is amazing and the dough is fabulous. I prefer to do the larger rolls, I think the glaze to dough recipe is nicer.

Enjoy friends!!

Cinnamon Rolls
Source: Pioneer Woman - Ree Drummond

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
Plenty Of Melted Butter - 1 cup
2 cups Sugar
Generous Sprinkling Of Cinnamon

1 bag Powdered Sugar (2 pounder)
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. Then 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. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting 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.