The flavor - OMG. And I don't use those three little letters lightly. The dough came out so tender and light, the cinnamon/sugar/butter mixture swirled throughout was divine, and the icing was a delicious addition to this already amazing roll. Hallelujah!
My adjustments and comments on the original recipe include:
- We ended up filling about 6 1/2 pans instead of the 7, but I also wasted some of the dough on the ends that didn't get enough cinnamony-goodness on it. I will not be wasting this precious dough next time.
- I used King Arthur Flour Baker's Cinnamon Filling instead of the sugar/cinnamon combo in PW's recipe. I made just enough to be able to smear on a thin, uniform layer across the dough. And I found that working the butter actually into the Baker's Cinnamon Filling made it easier to roll and a bit less messy than just pouring the butter on top and trying to roll it up.
- I refrigerated the dough overnight and it was very easy to roll out and work with.
- We baked a couple pans immediately after cutting and rising for 25 minutes. Those are pictured below and were perfect.
- I also froze a batch, let it defrost and rise on the counter overnight and they turned out beautiful and equally as perfect.
The cinnamon rolls just after cutting them and placing them in the pan. This batch went into the freezer to save for one of those mornings that just beg for a sweet treat.
My sweet nephew helped whisk the frosting.
Per Ree's instructions, we coated our cinnamon rolls in her yummy maple frosting.
Pioneer Woman's Cinnamon Rolls
For the step-by-step photos, click here. For FAQs on the cinnamon rolls, click here. Both are extremely helpful.
- 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
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- 1 2-lb. bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
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.
Source: The Pioneer Woman