I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter.
Adapted and changed from The Pioneer Woman
Ingredients and direction:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)
2 packages active dry yeast
When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.
8 + 1 cup all purpose flour
Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt
Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)
3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon
Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and 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. Pinch the seam to the roll to seal it.
Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.
Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt
Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.
Sook the Cook