The Pioneer Woman's Cinnamon Rolls

ALL OF THE INSTRUCTIONS ARE FROM http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Oh Pioneer Woman, how do you do it! These are the BEST cinnamon rolls I have ever had! EVER! So Buttery and cinnamon-y and sugary and just Oh, So Good! The bottom of the cinnamon roll was soft and gooey and the top was brown and crisp, the perfect combination, if you ask me. I made these for bible study and everyone gobbled them up including my toughest food critic Tim! I about died of shocked, I watched him with baited breath as he took his first bite; waiting to see what the verdict would be. And low and behold they were a hit!

Did I mention that there are 40 pictures in this post! So that's why it took so long to update!


Ingredients:

Dough:
1 Quart whole milk
1 Cup vegetable oil
1 cup sugar
2 packages (4 1/2 teaspoons) active dry yeast
1 Heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt (I only added 1 teaspoon)

Filling:
2 cups melted butter, plus more as needed
1/4 cup of ground cinnamon for sprinkling
2 cups sugar, plus moras needed

Maple Icing:

2 pounds powdered sugar
1/2 cup whole milk
6 tablespoons (3/4 stick) butter, melted
1/2 cup strongly brewed coffee
dash of salt
1 tablespoons maple extract

Directions:


Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of 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. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.Let this sit for a minute so the yeast gets all warm and moist .




Then add 8 cups of all-purpose flour.


Stir mixture together. ( POP IT IN THE BREAD MIXER!! Which is what I did!)


FOR BREAD MACHINE!!!

Divide the dough into two balls. Put one ball in the mixer, and add 1/2 a cup of flour a heaping 1/2 teaspoon baking powder and a 1/2 scant teaspoon baking soda and 1/2 teaspoon salt. Do this for each dough ball and let it raise in the bread machine.

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle.


Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Now drizzle 1 1/2 to 2 cups melted butter over the dough. Embrace the butter!



…now add the cinnamon, lay it on thick. Don't be afraid!


Now sprinkle 1 cup of sugar over the butter…


Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal.



Next, pinch the seam to the roll to seal it.


Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans.


Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.





Let the rolls sit for 20 to 30 minutes to rise, then bake at 375 degrees until light golden brown, about 13 to 17 minutes.
While the rolls are in the oven, make the deliciously sinful maple frosting.
To a mixing bowl, add 1 bag of powdered sugar.




1/2 cup milk...


1/4 cup melted butter…


…and 1/4 cup of brewed coffee.

Now mix it all together




Add 2 teaspoons of Maple Extract!

The mixture should be thick but pourable. Taste and adjust as needed.

Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don’t be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.





ENJOY