These rolls are sooooo good. Got them from Pinterest here
and adapted them to my own personal taste. These are originally from Pioneer Woman
, who is just a lot of fun to watch in action, I must say. So I guess you could say this recipe is an adaptation of an adaptation. Isn’t that what we all do on our food blogs? LOL….On another related note, these still do not beat my sister’s recipe but that’s okay. Good to have more than one cinna-roll recipe in your arsenal, just in case. What I like about these is that I can have them oven-ready and put them in the fridge overnight, bake them and glaze them the next morning and save myself a little sleep. My favorite step? Rolling out the dough into a big ol’ funky rectangle! I usually try to get more even edges, but when I saw Ree’s photos I realized I can let go of that. Yes, yes I can.
2 cups whole milk (I used 1% and it was fine!)
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 T. salt
1 c. melted butter, more if you want
1/8 c. ground cinnamon
1 c. sugar, more if you want (why not?)
1 lb. powdered sugar
1 t. vanilla flavoring (original recipe uses maple flavoring)
1/4 cup milk
1/8 cup melted butter
1/8 cup milk (original recipe uses coffee)
Pinch of salt
1. Mix milk, vegetable oil, and 1/2 cup sugar in a pan. Scald the mixture (heat just to the boiling point). Remove from heat and cool at least 45 minutes (you want it warm, about 115 degrees F.).
2. When the mixture is lukewarm to warm–not HOT–sprinkle in 1 package Active Dry Yeast–2 1/4 teaspoons if you have a jar. Let this sit for a minute, until it starts to bubble, and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
3. Next, add 1/2 cup flour, baking powder, baking soda, and salt. Stir mixture together. At this point you would cover the dough and refrigerate until needed. You could do it overnight or for a day or two. You may need to punch it down if it starts rising out of the pan.
4. To make the rolls, sprinkle your work surface generously with flour and roll the dough into a thin rectangle, about 1/4″ thick. Brush with melted butter, sprinkle the sugar on and then the cinnamon. Be generous.
5. Working from the wide edge, roll the dough tightly towards you in a neat line. Pinch the seam to the roll to seal it. Spread 1 T. of melted butter in each pan. Cut the dough into 1-inch slices with a sharp knife (I use the dental floss method) and lay them in the pans. Let rest 20-30 minutes. Bake at 375 degrees F for 13-17 minutes, or until golden.
If you are making ahead for Christmas Morning or hey, just for breakfast, instead of popping them in the oven, just put them straight into the refrigerator and they will rise slowly this 2nd time overnight. In the morning let them sit out for about 30 minutes and then bake as directed.
6. For Glaze, mix together all ingredients, and stir well until smooth. Consistency should be thick but pourable. Generously drizzle over warm rolls. Do not be afraid to use every drop of this glaze. Seriously, it is better than just the usual powdered sugar, water and vanilla.
Source: Pioneer Woman, via Sugar & Spice by Celeste