www.thepioneerwoman.com. They are so easy to make. I make them way more than I should, and the batch makes about 8 of these tins, so I freeze some and always have to give some away. Nobody ever complains about that! If you don't want to look at her website, even though you should because she is pretty amazing herself and has tons of pictures to go along with her recipe, here is the recipe: (I did change the frosting she uses. She uses a Maple Frosting with Brewed Coffee, but since I don't drink coffee I found a different frosting. If you want her frosting, it's on her website.)
Pioneer Woman's Cinnamon Rolls
Prep Time: 2 Hours
Cook Time: 30 Minutes
Ingredients:
*1 Quart Whole Milk
*1 Cup Vegetable Oil
*1 Cup Sugar
*2 packages Active Dry Yeast, 0.25 ounce packets
*8 Cups (Plus 1 Cup Extra, Separated) All-purpose Flour
*1 tsp. (heaping) Baking Powder
*1 tsp. (scant) Baking Soda
*1 Tbsp. (heaping) Salt
*Plenty of Melted Butter
*2 Cups Sugar
*Generous Sprinkling of Cinnamon
Directions:
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 one 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.) I have actually done this, kept it in the fridge overnight, and it still turns out the same.
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 melted butter followed by a generous sprinkling of cinnamon.
Now starting at the opposite end, begin rolling the dough in a neat line towards you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 Tbsp. of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans.
Repeat this with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
My Frosting:
Ingredients:
2 ounces cream cheese, softened
7 Tbsp. butter, softened
1/2 tsp. vanilla extract
2 Tbsp. Milk
1 1/2 cups confectioners' sugar
1/4 tsp. salt
Directions:
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Put on Cinnamon rolls right when they get out of oven!
Enjoy these rolls! Let me know if you like them, or have any alteration suggestions!
