Cinnamon Rolls



 

Ohh, don't those look good!  I came across this pic from The Pioneer Woman.  Normally, food like this would be banned from a fitness blog, but I just couldn't resist making these.  However, I have a plan.  The kids and I are only making half of a batch, which turns out to still be enough to feed a small army.  And, the kids and I are making them as gifts for others.  Some necessary sampling may occur though, naturally.

 

It's a good thing we have new neighbors and a friend recovering from surgery to deliver these yummy rolls to.   

Start off by scalding milk, vegetable oil and sugar. Cool until lukewarm, than add the yeast.  Yeast can be very particular and like their temperature to be the same as bathwater for a newborn.

 

After that sits for a minute, stir in the flour.  Cover and let sit for an hour or so. 

 

Next, mix in baking powder, baking soda, salt and more flour.  Now get ready to have some real fun!  Prepare a floured surface and roll out the dough. This is my favorite part.  I work with half at a time to make it easier to handle.

 

 

Brush the dough with melted butter; sprinkle with sugar and cinnamon.

 

Roll it up and slice.

 

Place into buttered baking dishes.

 

These babies are ready for the oven:

 

 

Ahhh, now we are in business-- get an empty mason jar and catch the most delightful scent coming from your oven, then seal it up for the next time you need to inhale this wonderful aroma. :)

 

 

Recipe

Adapted from: The Pioneer Woman

Ingredients: (This is 1/2 the original recipe)

DOUGH:

2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 pkg active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tablespoon salt

FILLING:

1 cup melted butter, plus more as needed

1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

 

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, 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 rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

 

FROSTING:

Ingredients:

1 lb. powdered sugar

1 tsp. maple flavoring

1/4 cup milk

1/8 cup melted butter

1/8 cup brewed coffee

Pinch of salt

Directions:

Mix together all ingredients, 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!