For those of you who don’t know her, will you please go to her website and check her out? If you’re too lazy to do that, will you please take some time to Google her or something? You will be able to find pieces of info about this woman who totally rocks her kitchen! Pronto! Please 🙂
When I saw her Cinnamon Rolls 101 post, the signs became clear. That’s what I’m gonna do next. Who cares if I’m a newbie in the kitchen? Who cares if it’s complicated? If Yan can cook, so can I. And as The Pioneer Woman always says, YES I can. I’m just praying that my lack of physical exercise won’t deter me from rolling the dough 😛
With a little sweat on the forehead, may I humbly present to you, my gorgeously sweet and scrumptious Cinnamon Roll 😉 *beams with pride*
- 1 quart whole milk (that’s 4 cups)
- 1 cup vegetable oil
- 1 cup sugar (I used brown sugar)
- 2 packs of active dry yeast (1 pack is 2 1/2 tsp)
- 8 cups all-purpose flour + 1 extra cup
- 1 heaping tsp baking powder (a little more than 1 tsp, that is)
- 1 scant tsp baking soda (a little less than 1 tsp, that is)
- 1 tablespoon salt, heaping
- 1 cup melted butter
- 2 cups sugar
- lots and lots 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 1/2 to 1 cup 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 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.
Here are the ingredients for the frosting:
- 1 bag Powdered Sugar (2 lb. bag or about 4 cups)
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt