Cinnamon Rolls

DSC_1921
Somewhere in there… in the land of Queen Frostine (Candyland) are what are believed to be THE best cinnamon rolls. They are not gluten free so I can only go so far as to tell you how wonderful they smell, look, and feel… yes, feel. I sometimes like to just hold on to gluten filled food and imagine I can eat it ๐Ÿ˜‰ Anyway… The Pioneer Woman claims these are hands down the best and judging by her success… I’m going to go ahead and believer her.

I used her recipe to the T, except I only did half. Here’s a link to her post on cinnamon rolls and I’ll walk you through half a batch. They were so easy… and made all in one pot!! Well for the most part ๐Ÿ™‚

DSC_1886
Start with a large pot on the stove. Pour in 2 cups of milk.

DSC_1887
1/2 cup oil…

DSC_1888
and 1/2 ย cup sugar. Scald the mixture by bringing it just up to the point of boiling but don’t let it boil. Remove from heat and let it sit until it is warm but not hot.

DSC_1889
This will take from 30-45 minutes

DSC_1891
Now pour in 1 package of active dry yeast and let that do its thing… give it a minute or two.

DSC_1893
Next add in 4 cups all purpose flour and give it a stir.

DSC_1895
It’ll be all sticky and doughy and wonderful looking… Cover this and let it sit for an hour to raise.

DSC_1896
It will double in size…

DSC_1898
Add in another 1/2 cup of flour…

DSC_1899
a heaping 1/2 tsp baking powder…
DSC_1900
A scant 1/2 tsp baking soda…

DSC_1901
and 1/2 Tbs salt.

DSC_1902
Give that a good mix an you can start to get going on the rolls or as PW recommends, pop this in the fridge for a few hours to let it chill a bit.

DSC_1904
However you decide to do it… next is the rolling. Toss a good amount of flour over your counter and work the dough into a rectangle with your hands.

DSC_1905
Then grab your rolling pin and roll it out to an even larger rectangle. You want the dough about 1/4 inch thick. No need to be picky here…

DSC_1907
Next PW melts her butter and pours it over the dough. I read a bunch of reviews on her post and a lot of people preferred to just rub on softened butter and it wasn’t such a mess. So… that’s what I did and I think it worked wonderfully. I used about 1 1/2 sticks of butter.

DSC_1908
Next you sprinkle on 1 cup of white sugar… makes it all sparkly ๐Ÿ™‚

DSC_1910
Now generously dust it with ground cinnamon…

DSC_1912
Begin rolling it by starting at the edge opposite of you and roll it tightly towards yourself.

DSC_1913
Gently pinch the dough together as it comes to the end.

DSC_1915
Butter up your choice of baking dish/dishes. I was giving this batch away so I used one of these handy dandy foil pans that comes with a lid.

DSC_1916
Next comes decision time for you… Do you cut thick rolls and have less rolls but bigger rolls or do you cut regular sized rolls or even short rolls… You pick. PW recommends 3/4 to 1 inch thick. I leaned towards the 1 inch plus end… I wanted BIG rolls!!

DSC_1918
Place them in pan(s) and let rise or toss in the fridge or freezer for later. If you make later be sure to them them rise longer.

DSC_1919
Bake in a 400 degree oven until golden brown.

DSC_1922
Then top with the icing of your choice. PW does a maple frosting. I do a runny buttercream, you can do canned or chocolate or whatever your heart desires. I like to drown mine in frosting because if I could eat them… that’s how I’d want them so there ๐Ÿ˜‰

You gotta try these this season. They are so easy… really!! And they smell amazing and I got plenty of compliments and no complaints from those who ate them. A great treat to take around to friends or neighbors during the Christmas season or anytime you want to brighten someone’s day ๐Ÿ˜‰ I took some to my auto mechanic! Think outside the box!!

2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packet
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
2 sticks Softened Butter
1 cups Sugar
Generous Sprinkling Of Cinnamon

In a large pot heat milk, oil, and sugar to almost a boil (scald). Turn off heat and let set until it’s warm but not hot, 30-45 mins. Add in yeast and stir. Let sit for a minute. Add in 4 cups flour, stir, cover and let raise for 1 hour. Add another 1/2 cup flour, baking powder, baking soda, and salt. Refrigerate or start rolling out.

Cover workspace in flour. Form dough into rectangle with your hands. Roll with rolling pin into large rectangle. Spread softened butter over surface of dough. Sprinkle on 1 cup sugar and generous amount of ground cinnamon. Start at edge opposite of you and roll up dough towards yourself, tightly. Pinch to seal roll. Cut into 3/4 to 1 inch slices. Place in buttered baking dishes and let raise or cover and refrigerate or freeze. If baking later, let rise longer. Bake at 400 degrees until golden brown. Cover in frosting and serve or give away!

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

One Response to Cinnamon Rolls

  1. Ashley says:

    Why on EARTH….would you make something so delicous that you can’t eat!! you are insane woman! This is truly love for whomever gets these yummy goodies)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s