December 5, 2009

Gotta Love the P-Dub

I haven't made cinnamon rolls for awhile and while they are usually good I am always a little disappointed with the outcome. We have a bakery that serves the BEST cinnamon rolls ever. They are huge, gooey, and delicious. These cinnamon rolls were two out of three. They were not huge. One time I might try that just to see if I can get all three covered.

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Pioneer Woman's Cinnamon Rolls
adapted from Tasty Kitchen
Print Recipe

1 qt whole milk
1 cup vegetable oil
1 cup sugar
2 pkgs (4 1/2 tsp) active dry yeast
8 cups (plus 1 cup extra, separated) all-purpose Flour
1 tsp (heaping) baking powder
1 tsp (scant) baking soda
1 Tbsp (heaping) salt
3 cups (to 4 Cups) melted butter
2 cups sugar
generous sprinkling of cinnamon

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. 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 – 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).

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 ½ to 2 cups melted 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 400 degrees until light golden brown, about 15 to 18 minutes.

3 Tbsp butter, melted
2 1/4 cups powdered sugar
1-2 tsp vanilla
1-2 Tbsp half and half

Combine melted butter and powdered sugar. Add vanilla. Add half and half and stir until smooth. Add more or less half and half depending on desired consistency.

*Ree uses a maple frosting for the topping. It sounds delicious and I will probably try it in the future.

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