ROLLS:
Adapted from: The Pioneer Woman
Note: The original recipe makes about seven 8" round aluminum tins of cinnamon rolls. After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.
Ingredients: (This is 1/2 the original recipe)
Note: The original recipe makes about seven 8" round aluminum tins of cinnamon rolls. After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.
Ingredients: (This is 1/2 the original recipe)
DOUGH:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
FILLING:
FILLING:
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed
1 cup sugar, plus more as needed
Directions:
Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, 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 rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon.
Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.
IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
FROSTING:
Ingredients:
1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt
Directions:
Mix together all ingredients, 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!Hasbro Easy-Bake Ultimate Oven (Google Affiliate Ad)
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