At least once a weekend I make a big breakfast complete with eggs, from scratch biscuits, and bacon. The boys (Jesse and Sean) love waking up to breakfast and I think the biscuits might be their favorite. I have quickly learned that I better make the full batch and not try cut it in half. But a few weekends ago I mentioned making cinnamon rolls and they have not let me forget. Last weekend I finally made them.
Even cut in half, this recipe makes a ton. I filled an oval casserole dish and a round cake cake pan. But that worked out perfectly because I baked one and froze the other for this weekend. What's better than freshly baked cinnamon rolls in the morning? Freshly baked cinnamon rolls in the morning without the mess in your kitchen from making them the night before. Just take the the pan out of the freezer the night before (and put it in the fridge) then in the morning let it rise on the counter for 30 minutes before baking.
Cinnamon Rolls
(Adapted from: The Pioneer Woman Cooks)
DOUGH
2 cups Whole Milk
½ cup Vegetable Oil
½ cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
½ teaspoon (heaping) Baking Powder
½ teaspoon (scant) Baking Soda
½ Tablespoon (heaping) Salt
FILLING
1 Stick melted butter
1 cup brown sugar
½ cup white sugar
1 ½ tsp cinnamon
MAPLE FROSTING
2-3 cups Powdered Sugar
1 tbsp Maple syrup
½ cup Milk
¼ cup Melted Butter
⅛ teaspoons Salt
Directions
Preheat oven to 375 degrees.
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 the 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 ½ cup more of flour, the baking powder, baking soda and salt. Stir mixture together.
To roll the dough; sprinkle the rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Sprinkle on the brown sugar, white sugar and cinnamon. (you can premix this in a small bowl)
Starting at the opposite end, begin rolling the dough towards 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 (or spray with non-stick spray) in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 1 inch thick and laying them in the prepared pans.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (see note below) until light golden brown, about 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.
DOUGH
2 cups Whole Milk
½ cup Vegetable Oil
½ cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
½ teaspoon (heaping) Baking Powder
½ teaspoon (scant) Baking Soda
½ Tablespoon (heaping) Salt
FILLING
1 Stick melted butter
1 cup brown sugar
½ cup white sugar
1 ½ tsp cinnamon
MAPLE FROSTING
2-3 cups Powdered Sugar
1 tbsp Maple syrup
½ cup Milk
¼ cup Melted Butter
⅛ teaspoons Salt
Directions
Preheat oven to 375 degrees.
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 the 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 ½ cup more of flour, the baking powder, baking soda and salt. Stir mixture together.
To roll the dough; sprinkle the rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Sprinkle on the brown sugar, white sugar and cinnamon. (you can premix this in a small bowl)
Starting at the opposite end, begin rolling the dough towards 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 (or spray with non-stick spray) in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 1 inch thick and laying them in the prepared pans.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (see note below) until light golden brown, about 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.