Absolutely Sinful Cinnamon Rolls

 

Pioneer Woman Cinnamon Rolls

The Glorious Pioneer Woman describes these Cinnamon Rolls as “Sinful”, yet to me, that (honestly) feels like an understatement.  I just don’t know with what word to replace it, so I left it.  Yes, they’re that good!  I actually need to make sure my husband gets this recipe, so sometime I can be the one waking up to the smell of these freshly baked cinnamon rolls from heaven.  They make the house smell soooo good!

The cinnamon rolls themselves are the perfect combination of crispness and gooey-ness.  As cinnamon rolls are supposed to be, they’re sweet, which makes them the perfect companions to a cup of coffee.  They are perfect for Sunday breakfast, oh, and let’s not forget the potluck brunch…

The cool thing about these Cinnamon Rolls is, that you can make the dough the night before.  Then, all you need to do the next morning, is take it out, let it come to room temp, assemble the rolls and pop them in the oven.

Just a word of caution: the frosting…do NOT devour before pouring over the rolls.  You can scrape the bowl, but the frosting is supposed to go ON the cinnamon rolls.  Not straight into your mouth.

Did I say these are DELICIOUS?!?!

Cinnamon Rolls

Ingredients (Dough):

  • 2 cups Whole Milk
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1 pkg. active dry yeast (= 2 1/4 tsp.)
  • 4 1/2 cups Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tbsp. Salt

 

Ingredients (Filling):

  • 1/2 cup melted Butter, plus more as needed
  • 1/8 cup ground Cinnamon
  • 1/2 cup Sugar, plus more as needed

 

Directions:

  • Mix milk, vegetable oil, and 1/2 cup of sugar in a pan.
  • Scald the mixture (heat until just before the boiling point – do NOT let it boil.)
  • Remove from heat and let it cool 45 minutes to 1 hour.  (I let it cool longer as it was still too warm for the next step.)
  • When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast.
  • Let this sit for a minute and then add 4 cups of flour.
  • Stir mixture together.
  • Cover and let rise for at least an hour.
  • Next, add 1/2 cup flour, the baking powder, baking soda, and salt.
  • Stir mixture together. From here, you have three options:
    • Cover the dough and put in fridge overnight.
    • Assemble the rolls and put in the fridge overnight.
    • Go the whole 9 yard and assemble, bake, frost and EAT the rolls.
  • FYI – my dough never rose much, but despite that, the final result was still awesomeness in its purest form.
  • If you leave the dough (or the rolls) in the fridge overnight, take it out the next morning and let it come to room temp for an hour or so.

To assemble the rolls:

  • Sprinkle surface generously with flour and roll the dough into a thin rectangular shape.
  • Brush 1/2 cup melted butter on top (use more if you need to), then sprinkle 1/2 cup sugar over the butter (use more if you need to), and finish with a generous sprinkling of cinnamon.  (I didn’t say this was a healthy recipe.  But did I say it was delicious?!?!)
  • Starting with the long/wide end, roll the dough tightly towards you in a neat line.
  • Next, pinch the seam to the roll to seal it. (Wet your fingers with a bit of water, which makes sealing the dough easier.)
  • Spread 1 tbsp. of melted butter in each pan/dish.
  • With a sharp SHARP knife, begin cutting the dough into 1 inch slices, and laying them in the pans.
  • Let rest for 20-30 minutes.
  • Bake at 375 degrees for 13 – 17 minutes, or until golden.

Ingredients (Coffee Maple Frosting):

This frosting is so good, it is hard to resist the temptation of sitting down with a bowl and eating it with a spoon.  I bet it makes almost anything taste good!

  • 1 lb. powdered sugar
  • 1 tsp. maple flavoring
  • 1/4 cup milk
  • 1/8 cup melted butter
  • 1/8 cup brewed coffee
  • pinch of salt

 

Directions:

With the mixer (use paddle attachment), mix together all ingredients, and mix until smooth. It should be thick but pourable. Taste (though not too much) and adjust as needed.

  • Pour the frosting over the hot rolls as they come out of the oven.
  • Try to let them cool just a little bit so the frosting sets over and in between the rolls, but hey, hot and gooey, sticky and drippy is delicious too, so if you can’t resist, go ahead and dive right in.

 

Serves: this totally depends on how hungry you are, but I would say, approx. 8-10

Enjoy!

(Recipe by: Ree Drummond, aka The Pioneer Woman)

 

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2 Responses to Absolutely Sinful Cinnamon Rolls

  1. Rachelle says:

    YUM!!!!!!! YUMMMMMMMM! YUMMMMMMY!!!! I’ve got to try these sometime!

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