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 😉 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 🙂
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.
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!!
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 😉
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 😉 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!