PIONEER WOMAN’S CINNAMON ROLLS

by Sheryl

I love cinnamon rolls and what’s a better way to enjoy them but by making them yourself and sharing it with family and friends. These rolls are buttery soft and the maple icing just melts in your mouth. It is absolutely a scrumptious dessert that no one can say no to.

INGREDIENTS

4 cups whole milk
1 cup of vegetable oil
1 cup of sugar
2 pkg. Active Dry Yeast
9 cup all-purpose flour divided
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon salt
1 1/2 cup unsalted butter melted

CINNAMON SUGAR TOPPING

2 cups of sugar
cinnamon

MAPLE ICING

1 2 lb. bag powdered sugar
2 teaspoon maple flavoring
1/2 cup whole milk
1/4 cup unsalted butter melted
1/8 teaspoon salt

HOW TO MAKE PIONEER WOMAN’S CINNAMON ROLLS

1. In a pan, put together the milk, vegetable oil, and sugar. Heat the mixture over medium-high heat until just about to reach the boiling point. When small bubbles start to appear around the edges, you can turn off the heat. Keep the pan on the burner and let it cool for about 45 minutes to an hour.

2. Once the mixture is lukewarm, sprinkle in the packages of yeast or 4 1/2 teaspoon (if measuring from a jar). Let it rest for a bit to absorb the milk mixture.

3. Pour the milk mixture into a stand mixer bowl, then, add 8 of the 9 cups of flour. Mix until well blended. If using hand to mix, pour everything in the same pot, and mix the flour with a wooden spoon until well mixed. Cover the bowl and let the mixture rise for at least an hour.

4. After an hour, and the dough nearly doubled in size, punch down the dough to release the air. Now, add in the remaining cup of flour, baking powder, baking soda, and salt. Stir until combined.

5. Generously sprinkle your rolling surface with flour.

6. First, divide the dough into half, form a rectangle from the other half and roll thin (make sure to maintain the rectangular shape as best as you can).

7. Then, drizzle half to one cup of melted butter over the dough.

8. Lightly sprinkle 1 cup of sugar over the butter and generously sprinkle with cinnamon.

9. Roll the dough tightly starting from the longest side. Seal it by pinching the seam of the roll. With a serrated knife or dental floss, cut the rolls approximately ¾ to 1 inch thick.

10. Spread 1 tablespoon (or a little more) of melted butter in a baking dish. You can arrange 12 to 15 rolls depending on the size if using a 9 x 13-inch pan. While 7 rolls if using a disposable round foil pan. And 9 rolls to a disposable square foil cake pan.

11. Lay the rolls in the buttered pan and let them rise for 20-30 minutes. Repeat the same process for the other half of the dough.

12. Once the rolls have risen slightly, you can then place the dish inside the preheated oven and bake.

13. If you wish to bake them at a later time, make sure to put a plastic wrap on it and refrigerate it. When ready to bake, remove the plastic wrap and bake for about 15 to 18 minutes or until golden brown at 375 degrees oven.

FOR THE MAPLE ICING

1. In a bowl, place the maple icing ingredients and whisk until smooth. Once the consistency is thick but pourable, generously drizzle the icing over the rolls. Serve immediately. Enjoy!

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