"THE ONE": cinnamon rolls
A couple of months ago I decided that I wanted to find THE recipe for cinnamon rolls. I have seen and tried so many over the years that I didn't really know which one was the best. I went through a list of 10 cinnamon roll recipes and came up with a couple that I thought looked like they would be delicious and I tried them. Yes, all in the same day so I could judge between them. Turns out, they all tasted about the same. They were really good the first day, but got pretty dry by the second day. I was disappointed that after an entire evening of baking cinnamon rolls I still hadn't found "THE ONE" I would use for the rest of my life, never to stray from. Fast forward to mother's day. Mom, with her new Pioneer Woman obsession, brought cinnamon rolls for brunch. The search is now over. These are THE BEST cinnamon rolls I have ever tasted. I will never try another recipe. I just ate one this morning (two days later) and it was still delicious. So from the Pioneer Woman, via mom...
THE ONE: cinnamon rolls.
2 cups Whole Milk
1/2 Vegetable Oil
1/2 Sugar
1 packages Active Dry Yeast (2 1/4 teaspoon)
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
1/2 cup melted Butter
1 cup Sugar
Generous Sprinkling Of Cinnamon
_____
FROSTING:
1/2 bag Powdered Sugar
1 teaspoon vanilla
1/2 cups Milk
2 tablespoons Melted Butter
1 Pinch Salt
Preparation Instructions
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 4 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 1/2 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 cup melted butter over the dough. Now sprinkle 1/2 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.
THE ONE: cinnamon rolls.
2 cups Whole Milk
1/2 Vegetable Oil
1/2 Sugar
1 packages Active Dry Yeast (2 1/4 teaspoon)
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
1/2 cup melted Butter
1 cup Sugar
Generous Sprinkling Of Cinnamon
_____
FROSTING:
1/2 bag Powdered Sugar
1 teaspoon vanilla
1/2 cups Milk
2 tablespoons Melted Butter
1 Pinch Salt
Preparation Instructions
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 4 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 1/2 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 cup melted butter over the dough. Now sprinkle 1/2 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.
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