Ree Drummond is the brilliant mind behind The World's Best Cinnamon Rolls. If you haven't visited her blog The Pioneer Woman, you must do it today. Ree blogs about her life on a ranch in Oklahoma, her family, cooking, photography, and lots of other things. I was introduced to her blog just over a year ago and have really enjoyed reading it, but mostly I enjoy trying out the recipes she posts. I have her recipe for salsa memorized, since I make it just about every week. Remember that post? :) I just finished prepping her Delicious, Creamy Mashed Potatoes for Dinner tonight. I tested them, and they definitely live up to their name!
Now...on to the cinnamon rolls. These cinnamon rolls have become a part of our lives. I have made them for Sunday School breakfasts a few times, as well as times when we have company and there are never any leftovers! Everyone loves them! Warning: these are not for the faint of heart! The butter and sugar content is high! But, that's what makes them good right? My favorite part about these cinnamon rolls is the frosting. It's not your typical cream cheese frosting. It's maple! Yum! Ree also makes some fantastic variations to these cinnamon rolls, including her Chocolate Chip Cookie Sweet Rolls. Um. Wow. I love those.
Here is the recipe for her original cinnamon rolls. Go make them now. Or maybe on Saturday. Or whenever you have plenty of time to devote to cinnamon roll making. It's worth it.
adapted from The Pioneer Woman
*The full recipe makes approximately 50-60 cinnamon rolls.1 quart Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter (I usually start out with less and see how I feel from there)
2 cups Sugar (same as butter)
Generous Sprinkling Of Cinnamon
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon 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 min. - 1 hour. When the mixture is lukewarm to warm, sprinkle in the 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. (You can keep the dough in the refrigerator for a day or two. Just punch it down once in a while, if needed, so that it doesn't overflow.)
When ready to prepare rolls: Sprinkle counter or 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 - 1 cup melted butter over the dough. Now sprinkle 1/2 - 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, tightly roll the dough towards you and pinch the seam at the end.
Butter or spray your baking dishes. Start cutting your cinnamon rolls 3/4 - 1 in thick and place in pan.
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. Pour over warm rolls and enjoy!
Note: These cinnamon rolls also freeze very well. I should know. We are enjoying them for breakfast this week. :)