Since I’ve been home with Emery, I’m trying to do a little more cooking. I’ve followed a few new recipes and served more than one edible dish for dinner, but the sweet stuff is where I seem to have the most success. Is that bad? I might burn the greens or forget to season the meat we were going to eat, but the dessert is always reliable. I’m working through the Pioneer Woman’s cook book and made her cinnamon rolls, which were way too tasty for just two people. The first batch made so many that I couldn’t even think of making the second one for fear of turning into a giant cinnamon roll, similar to the blueberry girl in Willy Wonka. I ate them for days before finally giving them away just to get them out of the house. I hope the guys Hunter works with enjoyed them, because I sure loved the pile I devoured.
Of course, I wasn’t totally prepared (surprise!) and didn’t have the maple flavoring and Hunter doesn’t like coffee so instead I just squeezed a little syrup in the icing and it was delish. Wait, did I just edit a recipe and still end up with something edible? Aww, I’m growing up!
Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours Cook Time: 30 Minutes
Difficulty: Easy Servings: 8
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast, 0.25
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
Tablespoon (heaping) Salt
■Plenty Of Melted Butter
■2 cups Sugar
■Generous Sprinkling Of Cinnamon
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Brewed Coffee
■⅛ teaspoons Salt
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
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 400 degrees (see note below) 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.
Note: My rolls don’t work for me at 400
degrees anymore. I now bake them at 375 degrees.