(Recipe is found on The Pioneer Woman’s site here.)
(Adjusted ingredient amounts are found here on the Kitchen Mage blog.)
Step by Step Instructions:
Here is everything you will need to make the cinnamon rolls: Milk (I used skim milk, because that’s what I had on hand), Vegetable Oil, Sugar, Flour, Baking Powder, Baking Soda, Ground Cinnamon, Salt, Butter, and Active Dry Yeast.
First off, grab a medium to large pot and pour in your milk, oil, and sugar. Stir the ingredients around and turn the burner onto a medium high heat. You’ll want to keep an eye on this so that the milk doesn’t burn.
Once the milk gets close to boiling, but doesn’t boil, take it off the burner and walk away for a bit. Go back in about 30 minutes and check the mixture. At this point in time, I find a digital thermometer extremely handy. Based on the yeast’s instructions, I wanted this mixture to be between 100 and 110 degrees Fahrenheit to activate the yeast.
Once the mixture is steadily between 100 and 110 degrees Fahrenheit, add your yeast to the pot. Let it sit in the mixture without touching it for a minute or so, just so that the yeast gets a bit moist.
Then add the flour.
Stir the flour and wet ingredients in the bowl and it will look like the above.
Then I put a towel over the bowl and let it sit for about an hour so that the dough could rise a bit.
Here is the dough after it sat for an hour.
Then add the remaining flour and your dry ingredients: baking powder, baking soda, and salt. I stirred it all together and combined it with my hands a bit.
At this point I preheated the oven to 400 degrees. Then I floured my work surface and placed the dough on it.
I worked the dough into a rectangular shape. Then I grabbed my rolling pin and rolled it into a thin layer.
Next up, I melted 1/2 a cup of butter (next time I think I’ll use less butter).
I took a measuring spoon and poured one teaspoon of the melted butter in each of my two baking pans. I used a pastry brush to spread the butter around the pan as you can see above.
Then I took the remaining butter and poured it over the dough. I used the same pastry brush to spread the butter around the dough evenly. Then I sprinkled the dough with granulated sugar.
Finally I took my ground cinnamon and sprinkled it out of the container liberally across the dough until there was a lovely layer of cinnamon.
After all of this deliciousness graced my dough, it was time to finish up and get these rolls in the oven. I rolled the dough towards me as illustrated in this photo.
Once it was all rolled up, it looked like this…be warned that it was slightly messy but the smell was to die for!
Then I cut the long roll in half and preceded to cut 12 rolls out of the entire thing.
I placed six rolls in each pan and set them near the oven for 30 minutes so that they could rise a bit.
Then I baked them for 15 minutes. You’ll want them to be a light golden brown. Keep an eye on them so that you don’t overcook them. Aren’t they gorgeous?! Now it’s time for the maple frosting…have mercy!
The first step for the frosting is to brew some coffee. I decided that the Golden French Toast flavored coffee I had could be delicious, so I brewed a cup of that in my handy dandy Keurig. It only takes an 1/8 c. of coffee, so that just means more for me. 🙂 Then you put your powdered sugar in a large bowl…
Next in is the maple flavoring…yum!
…then add the coffee.
The milk gets poured in next.
I melted the butter in the microwave and added that to the bowl.
Finally the salt is added. Then you whisk, whisk, whisk until you think your arm might fall off, and then you keep whisking…
…until your frosting looks like this.
Then you finish by pouring the lovely frosting over the warm cinnamon rolls like so and let them cool just a bit.
It’s imperative that you eat a warm cinnamon roll. Oh how it melts in your mouth, and then you do everything you can to keep from devouring the entire pan. Stay strong…and enjoy!
Small Batch of Cinnamon Rolls Amounts (Makes approximately 12 rolls):
Cinnamon Roll Ingredients
1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1 1/4 teaspoons active dry yeast (1/2 package)
2 1/8 cups all-purpose flour (plus 1/4 cup for kneading)
1/4 teaspoon baking powder (heaping)
1/4 teaspoon baking soda (scant)
1/4 tablespoon salt (heaping)
1 tablespoon ground cinnamon
1/2 cup sugar
1/2 cup melted butter
2 teaspoons melted butter, for pans
Maple Frosting Ingredients :
1/2 pound powdered sugar
1/2 teaspoon maple flavoring
1/8 cup whole milk
1/8 cup melted butter
1/16 cup brewed coffee
tiny pinch salt (technically 1/64 tsp, what is that 12 grains?)
Full recipe from Pioneer Woman:
Ingredients:
Cinnamon Rolls Ingredients:
1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1 1/4 teaspoons active dry yeast (1/2 package)
2 1/8 cups all-purpose flour (plus 1/4 cup for kneading)
1/4 teaspoon baking powder (heaping)
1/4 teaspoon baking soda (scant)
1/4 tablespoon salt (heaping)
1 tablespoon ground cinnamon
1/2 cup sugar
1/2 cup melted butter
2 teaspoons melted butter, for pans
Maple Frosting Ingredients:
1/2 pound powdered sugar
1/2 teaspoon maple flavoring
1/8 cup whole milk
1/8 cup melted butter
1/16 cup brewed coffee
1/8 teaspoon salt
Preparation Instructions:
1. 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 an hour.
2. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt.
3. 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).
4. 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 butter followed by a generous sprinkling of cinnamon.
5. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
6. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately Âľ to 1 inch thick and laying them in the buttered pans.
7. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
8. For the frosting, mix together all ingredients listed 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.
Pioneer Woman’s Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
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I had that happen with some bread I made before, but I don't think I added the yeast to the right temperature of water that time. You might also look at your yeast packaging and see what it says to do to check your yeast to make sure it's still good…Yes, I thinking next time around I may have to double the recipe and play around with making them a bit bigger. The Nutrition Site's rolls were definitely a lot bigger.
These look extremely good. I think the coffee frosting is a great touch. When I have tried to make them at home, I don't get the rise I want, but maybe bad yeast, maybe too hot milk/water. I will try these sometime when I am stuck at home. Though I think a larger size may be in order for some reason. Must be remembering the Senior Center rolls.