Amazingly Delicious Cinnamon Rolls

Do you ever make something and look at the finished product shocked that you actually made it? That's how I was with these cinnamon rolls. My sister had asked me to make cinnamon rolls for Christmas morning several weeks ago, and I knew right where to go: The Pioneer Woman's blog. After all, with this being my first time making cinnamon rolls, I needed some step-by-step instruction and photos and Ree can be counted on to provide both.

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.

I'm pretty sure that these rolls have become a Christmas tradition, along with my sister's delicious Bacon and Mushroom Egg Bake. (That's another recipe that I will have to share. It's delish.) The cinnamon roll recipe is just below the pics... Make these! Then invite me over. I'll bring the coffee.

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.

Just out of the oven.

Per Ree's instructions, we coated our cinnamon rolls in her yummy maple frosting.

We also baked up a batch to give our neighbors on Christmas. When you have something this delicious, it should be shared.

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.

Ingredients

• 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

MAPLE FROSTING:

• 1 2-lb. bag Powdered Sugar
• 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.

Source: The Pioneer Woman