Pioneer Woman’s Cinnamon Rolls
DOUGH
1 quart whole milk
1 c. vegetable oil
1 c. sugar
2 packages active dry yeast
9 c. all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
1 c. vegetable oil
1 c. sugar
2 packages active dry yeast
9 c. all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
FILLING
2 c. melted butter, plus more as needed
1/4 c. ground cinnamon for sprinkling
2 c. sugar, plus more as needed
1/4 c. ground cinnamon for sprinkling
2 c. sugar, plus more as needed
Directions of Pioneer Woman’s Cinnamon Rolls
1. For the dough, heat the milk, vegetable oil, and sugar in a medium sauce panover medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchentowel, and set aside in a relatively warm place for 1 hour.
4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.
6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
7. Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
Feel free to taste anything left on the table. And in a swimsuit if you happen to have one handy. =)
8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
9. When you reach the end, pinch the seam together.
10. Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices. One log will produce 20 to 25 rolls.
11. Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
12. Place the sliced rolls in the pans, being careful not to overcrowd.
13. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown.
14. After the rolls come out of the oven allow them to cool for 5 minutes. While they are still warm drizzle the icing of your choice all over and spread evenly.
2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchentowel, and set aside in a relatively warm place for 1 hour.
4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.
6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
7. Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
Feel free to taste anything left on the table. And in a swimsuit if you happen to have one handy. =)
8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
9. When you reach the end, pinch the seam together.
10. Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices. One log will produce 20 to 25 rolls.
11. Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
12. Place the sliced rolls in the pans, being careful not to overcrowd.
13. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown.
14. After the rolls come out of the oven allow them to cool for 5 minutes. While they are still warm drizzle the icing of your choice all over and spread evenly.
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