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Pioneer Woman Cinnamon Rolls 101
By SiouxzQzz on May 12, 2008
Photo by gailanng
6 Reviews
- Prep Time: 3 hrs 15 mins
- Total Time: 3 hrs 35 mins
- Serves: 28, Yield: 56 rolls
Photo by gailanng
About This Recipe
"Amazing reciepe complements of <A HREF="http://thepioneerwoman.com">The Pioneer Woman</A>. For step-by-step photographs, please refer to the Cooking tab of Pioneer Woman's website."
Ingredients
- 4 cups whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 4 1/2 teaspoons active dry yeast
- 8 cups all-purpose flour
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 1/2-2 cups melted butter
- 1 cup sugar
- generous sprinkling cinnamon
- 7 tablespoons melted butter
- 2 lbs powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/8 teaspoon salt
GLAZE
Directions
- 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 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
- Now add 1 more 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. Let’s do that, shall we?.
- Sprinkle surface generously with flour. Take half the 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. Don’t be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. 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 seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls).
- Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
- GLAZE:.
- While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. 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. And take a walk on the wild side. Don’t be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (155 g)
Servings Per Recipe: 28
- Amount Per Serving
- %
- Calories 549.9
- Calories from Fat 215
- 39%
- Amount Per Serving
- %
- Total Fat 23.9g
- 36%
- Saturated Fat 10.9g
- 54%
- Cholesterol 42.2mg
- 14%
- Sugars 47.9 g
- Sodium 437.2mg
- 18%
- Total Carbohydrate 79.2g
- 26%
- Dietary Fiber 1.2g
- 4%
- Sugars 47.9 g
- 191%
- Protein 5.8g
- 11%
Reviews
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"These were absolutely delicious! I halved the recipe and omitted the coffee in the glaze. So good! I love pioneer woman...she has some great recipes!"
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"Took these to a potluck. Everyone loved them!!!! The recipe seems to be very forgiving. I let my scalded ingredients start to boil. My rises were a little short and I mixed my cinnamon with the sugar for sprinkling. I always see this kind of flexibility as a great sign. It means I can play with the recipe just a bit if I like. Can't wait to try with a touch of whole wheat."
By Chef #355420 on January 27, 2010 | 1041405
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"Like opium. Made for Alphabet Soup."
By gailanng on November 13, 2009 | 988551
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"Well I did not believe it, then I made them, then I truly believed! Holy cats they were soft, tasty, delicious and a snap to make. I believe I will go home after work and do another batch of these delicious cinnamon rolls. Thanks Chrissy you have made my day. I now believe. Pat Merwin"
By Chef #1056537 on October 15, 2009 | 970252
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"These were outta this world!!!! I made these this morning for breakfast and lets just say we couldn't wait for all of the batches to bake. With four grown adults in the house we managed to almost polish off one of the pie tins full of cinamon rolls. They aren't too sweet, except for the maple frosting. They make the house smell wonderful. Must have a tall ice cold glas of milk or a cup of joe to go with it. This is a keeper. (If you check out her website, she has better looking pictures. Mine just doesn't do this recipe any justice."
By ChrissyVas80 on May 03, 2009 | 861283
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"I don't like cinnamon rolls, and I did not try these. However, the rest of my family LOVE cinnamon rolls and they declared these a two-thumbs up. I don't like step #5 though. I would leave my butter "soft" instead of melted and spread it on that way. Much easier to roll and doesn't make a mess."
By MarinesWife on September 19, 2008 | 710002
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