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Cinnamon Rolls

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Comments Off on Cinnamon Rolls

*adapted from The Pioneer Woman

Yield: 40-50 cinnamon rolls

Every year for as long as I can remember, we have made these cinnamon rolls for breakfast Christmas morning. When I asked my family which holiday recipe I should submit, immediately and unanimously they all said, “cinnamon rolls!” I make them ahead of time, let them rise while we see what Santa brought and then bake and enjoy Christmas breakfast together, while usually watching A Christmas Story. They are such a delicious treat that is extra special for an extra special day. The recipe is easily cut in half, but I have learned over the years that is never necessary! There is always someone to deliver a pan of cinnamon rolls. And, now each year I probably make two to three full batches throughout the holiday season for gifts. Over the years, we’ve enjoyed delivering them to the fire station on Christmas morning and giving them as gifts to friends, neighbors, teachers and more. I hope you enjoy them as much as we do.

INGREDIENTS

 Dough

  • 1 qt. milk
  • 1 c. vegetable oil
  • 1 c. sugar
  • 4 ½ tsp. active dry yeast
  • 9 c. flour
  • 1 tsp. (heaping) baking powder
  • 1 tsp. (scant) banking soda
  • 1 T salt

Filling

  • 1 ½ c. softened butter, plus more as needed
  • 1 c. sugar, plus more as needed
  • ¼ c. cinnamon (or to taste)

Maple Frosting

  • 2 lbs. powdered sugar
  • ½ c. milk
  • 6 T melted butter
  • ¼ c strongly brewed coffee
  • 1 T maple extract (or to taste)
  • Dash of salt

DIRECTIONS

Dough

  1. Heat the milk, vegetable oil, and sugar in a large Dutch oven over medium heat so that the sugar dissolves. Do not let the mixture boil. Set it aside and cool to lukewarm (should be about 110 degrees F).
  2. Once lukewarm, sprinkle yeast on top and let it sit on the milk for one minute
  3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for one hour.
  4. Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup of flour. Stir thoroughly to combine. Use the dough right away or place it in the refrigerator for up to 3 days, punching down the dough if it rises to the top. *Note: allowing the dough to rest at least overnight tends to yield dough that is easier to work with.

To Assemble

  1. Remove half the dough from the pan. On a heavily floured surface, roll the dough into a large rectangle, about 30 x 10 inches.
  2. Make sure the butter is softened to the point that it spreads extremely easily. Microwaving until almost melted works well. The butter can be melted. It will just make more of a mess. Spread ¾ c of the butter (or more if desired) over the surface of the dough. Make sure it is spread evenly and to the edges.
  3. Generously sprinkle ½ cup of the sugar and ½ of the cinnamon over the butter. Don’t be afraid to drizzle on more butter or sugar, if needed. Use your hands to spread it all evenly.
  4. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. If some of the mixture oozes as you work, it’s no problem.
  5. When you reach the end, pinch the seam together.
  6. With a sharp knife, make 1 ¼ inch slices. One log will produce 20-25 rolls.
  7. Coat pie pans with melted or softened butter and placed sliced rolls in the pans, being careful not to overcrowd. You’ll probably get 6 to 8 per pan. You can also make them in a 9 x 13 pan. You will get about 12 rolls in that.
  8. Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
  9. At this point, you can bake them right away, put them in the refrigerator or freeze them. If you refrigerate or freeze them, cover them tightly with aluminum foil before they rise and place in the refrigerator or freezer. When you’re ready to bake, pull them out and continue with the recipe (if they are frozen let them thaw before continuing with the recipe).

To Bake

  1. Preheat the oven to 375 degrees F. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t allow them to become overly brown. While the rolls are baking, make the frosting!

Frosting

  1. In a large bowl, whisk together the powered sugar, butter, coffee, and salt.
  2. Splash in the maple flavoring.
  3. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients until the icing reaches the desired consistency. The icing should be thick but still pourable.
  4. When the rolls come out of the oven and they are still warm, generously drizzle icing over the top.
  5. Enjoy!!!