Homemade Cinnamon Rolls

I want to first thank the Hershey Company for selling the Heath English Toffee Bites, where would I be without them? Well, this morning I would be eating the leftover chicken wings and pizza from last night {which, by the way, has happened. In fact, the Heath Bites are essentially my dessert. I cannot eat anything else today… oh boy!}

Okay, enough of my non-nutritional tendencies this morning. Let’s talk about my very unhealthy day yesterday. I baked all morning. Can you believe it? I will understand if you are having a hard time picturing this foodie baking; thinking about it, I cannot believe I spent half a day in the kitchen baking up a storm.

How many of you watch the Food Network Channel? Come on, hands up! That’s what I thought, mostly everybody. I go through phases with the Food Network channel, but it just so happens I had it on last Sunday and the Pioneer Woman was on, which meant I had to watch the entire episode and I am so glad I did. She was making homemade cinnamon rolls, which looked divine.

It also inspired me.

Oh yes, I decided that very minute that I must attempt to make her cinnamon rolls.

And I did just that…. Yesterday.

Warning: THEY ARE NOT HEALTHY.

In fact, they are the exact opposite.

If you’re going to make these & eat them, be prepared for calories beyond your comprehension.

Okay, with that disclaimer, I think it’s time to get down to business.

Here is what you will need:

Inspired by Ree, The Pioneer Woman

  • 1 quart Whole Milk {don’t try to use another percent}
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups flour {Plus 1 cup extra flour, Separated}
  • 1 {heaping} teaspoon Baking Powder
  • 1 {scant} teaspoon Baking Soda
  • 1 {heaping} tablespoon Salt
  • Plenty of Melted Butter {we’re talking 2+ cups}
  • 2 to 4 cups Sugar
  • Generous amount of Cinnamon

Maple Frosting:

  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cup whole Milk
  • ¼ cup Melted Butter
  • ¼ cup Brewed Coffee
  • 1/8 teaspoon Salt

Directions:

  • Mix 1 quart whole milk, 1 cup of vegetable oil, and 1 {or like me, 2} cups sugar in a medium sized saucepan 
  • Scald the mixture {heat until just before boiling point}
  • Turn off heat and let cool for 45 minutes to 1 hour
  • When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast

  • Let this sit for a minute so the yeast gets all warm and moist
  • Then add 8 cups flour

  • Stir mixture together. Cover and let sit for at least an hour

  • After an hour, the dough will look like this

  • Now add 1 more cup of flour, 1 heaping teaspoon baking powder,  1 ‘scant’ {or less than full} teaspoon baking soda, and 1 heaping tablespoon of 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.
  • Now 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 1 ½ cups melted butter over the dough. Use your hands to spread it evenly to every inch!

  • Sprinkle 1 to 1 ½ cup sugar over the butter, and then sprinkle a generous amount of cinnamon on every inch of the dough

  • Starting at the opposite end {not closest to you} 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, do not worry about it!
  • Next, pinch the seam to the roll to seal it

  • Spread 1 tablespoon melted butter in seven round, foil cake/pie pans. Then begin cutting rolls approximately ¾ 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 roll
  • Let the rolls sit for 20 to 30 minutes to rise.

  • While the rolls are rising, preheat the oven to 375 degrees F
  • Bake the cinnamon rolls for 15 to 20 minutes, until they are lightly golden brown
  • When the rolls are in the oven, make the maple & coffee frosting -
  • To a mixing bowl, add 1 bag of powdered sugar

  • To this, add about 2 teaspoons maple flavoring, ½ cup milk, ¼ cup melted butter and ¼ cup of brewed coffee & 1/8 teaspoon salt

  • Then stir the mixture up until it is thick, smooth & pourable
  • Remove cinnamon rolls & generously drizzle frosting over warm rolls after you pull them out of the oven

  • ENJOY!

If you did not know this already, my little family consists of Nick & I and our little fur baby. Can you imagine me making 7 pans… YES 7 PANS of these babies yesterday? In all honesty, I made these to give them away – I took 4 pans to Nick’s work yesterday so everybody else can enjoy them. 1 pan is ours and now I have 2 pans to do something with… I have no idea what yet.

I would make these again without a hesitation! This recipe would be perfect for Christmas morning… especially if you’re having a ton of people coming to your house. However, if you’re going to your family’s house, take these to share with everybody. You will be loved forever!

Until Next Time,

Happy Cinnamon Rollin’ 

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