Cinnamon Rolls

Tuesday, July 21, 2009

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Homemade cinnamon rolls have been on my to do list for years. I finally broke down and made them over the weekend. I decided to use the recipe on Pioneer Woman’s blog. The dough was incredibly easy to make. I let the dough sit in the refrigerator overnight and rolled it out the next morning. The cinnamon rolls were great. I didn’t use Pioneer Woman’s glaze recipe. I just mixed up some powdered sugar, milk and vanilla and poured it over all the rolls.

Cinnamon Rolls

2 cups whole milk
½ cup vegetable oil
½ cup sugar
1 packet dry active yeast
4 cups all-purpose flour
½ cup flour
½ teaspoon baking powder
1 /2 teaspoon baking soda
1 ½ teaspoons salt
½ cup melted butter
½ cup sugar
generous sprinkling cinnamon

Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). “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 yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.

Now add ½ cup of flour, 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 splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour. Take 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 melted butter over the dough. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.

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 four round, foil cake or pie pans. Then begin cutting rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. This recipe makes approximately four pans of rolls (29 rolls)
While the rolls are in the oven, make the frosting. To a mixing bowl, add powdered sugar, milk, and vanilla. Stir until mixture is thick but pourable. Taste and adjust as needed.
Generously drizzle frosting over warm rolls after you pull them out of the oven. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.

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Comments

  1. Kristen – I would make the cinnamon rolls, bake them and then freeze them. I wouldn't frost them until I was ready to eat them. When you are ready to eat them, I would thaw a pan out and bake them covered for about 15-20 minutes. I am not sure how they would turn out if you froze the unbaked dough.

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  2. Since I don't have a need for 29 cinnamon rolls, do you think it would be okay to 1/4 the dough, and freeze 3/4 of it until the next time I make cinnamon rolls? If I froze it, would I just set it out the night before to thaw? Or would you make the cinnamon rolls up until the point of baking and freeze them that way? Let me know what you think. Love your blog as always! Thanks!

    Reply

  7. Now here I sit enjoying a healthy bowl of oragnic cereal with blueberries, and all the while I could have been enjoying this! Well, there's always tomorrow!

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