week 2: the world’s best cinnamon rolls. really.

{ yum! }

Okay, I know it’s pretty ambitious to start off with TWO recipes that claim to be “the world’s best.” The lasagna was good…I mean really, really good, but these cinnamon rolls are THE world’s best. Really. When it comes to breakfast food I will pick savory over sweet EVERY time… except when it comes to cinnamon rolls. I love cinnamon rolls. I am not a cinnamon roll snob by any means. In fact, I’m just as happy to eat the ones straight from the can. But these cinnamon rolls make the canned versions seem amateur. Once again this is another recipe from the ‘ole trusty, Pioneer Woman. Homemade dough, lots of sugar and cinnamon, and an ah-mazing frosting – these are the real deal.

{ world’s best cinnamon rolls }

for the rolls:

  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packages active dry yeast
  • 8 cups (plus one extra cup, separated) all-purpose flour
  • 1 heaping teaspoon baking powder
  • 1 scant (not quite full) teaspoon baking soda
  • 1 heaping tablespoon salt
  • plenty of softened butter*
  • 2 cups sugar
  • generous sprinkling of cinnamon

for the icing:

  • 1 bag powdered sugar
  • 2 teaspoons maple flavoring
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/4 cup brewed coffee
  • 1/8 teaspoon salt

In a pot mix the milk, vegetable oil and sugar. 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.

After rising for at least an hour, add 1 more cup of flour, the 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. I kept mine in the fridge overnight, but you could even leave it 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.

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. Smear 1/2 to 1 cup softened butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

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.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

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!

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

*the original recipe calls for melted butter, but it is much easier to use softened butter. When you use melted butter, most of it oozes out when you roll them up. The softened butter stays in the rolls much better.

**this recipe makes A LOT of cinnamon rolls. I cut the original recipe in half and it still made three pans of rolls. So after letting the rolls rise, I covered them with plastic wrap and aluminum foil and put them in the freezer. Next time around all I need to do is defrost and bake.

{ scald the milk, oil and sugar }

{ measure flour for the milk, oil, sugar mixture }

{ additional cup of flour, baking soda, baking powder and salt }

{ after dough sits, roll out on a floured surface }

{ form a large rectangle }

{ cover with butter, sugar and cinnamon }

{ starting to look like cinnamon rolls! }

{ place sliced rolls in a buttered pan }

{ while rolls are in the oven, prepare frosting }

{ fresh out of the oven }

{ yummmm }

{ pour on maple frosting }

{ and enjoy! }


6 thoughts on “week 2: the world’s best cinnamon rolls. really.

  1. These ARE the world’s best cinnamon rolls. Really. I agree!

    PS: I made your shrimp and grits a few weeks ago, and that recipe was out-of-this-world, too!

  2. Pingback: recipe recap: january « home sweet blog

  3. I’m a cinnamon roll freak! Can’t wait to make them. Thanks for all your delicious recipes. The step by step and photos are great!!

  4. Pingback: week 4: homemade granola « home sweet blog

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