Sweet, gooey, nutty, decadent- who could ask for more in a Cinnamon Roll? I've had my eye on Pioneer Woman's Cinnamon Rolls for a while, but I was so confident I'd eat them all myself I waited to make them until I was sure I'd have a houseful of people to help me. My opportunity came this weekend, with lots of family and friends here for a wedding. (And a beautiful wedding it was!) Everyone who sampled them gave them a "thumbs up" and then came back for more.
These were possibly the best Cinnamon Rolls I've ever had, and I'd definitely make them again for any occasion. I used Pioneer Woman's recipe and added my own twist, substituting my own Baking Spice Blend for the Cinnamon. The recipe makes
Cinnamon Rolls with Baking Spice Blend (printable recipe here)
very slightly adapted from The Pioneer Woman
(yield 50-60 rolls)
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 pkg. active dry yeast (4 1/2 teaspoons)
8 cups all-purpose flour + 1 cup all purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
2-4 sticks butter, melted (let your conscience be your guide)
2 cups sugar
1/4 cup Baking Spice Blend (recipe follows) or ground Cinnamon
2 pounds confectioners (powdered) sugar
1/2 cup milk
3/4 stick melted butter
1/4 cup brewed coffee (strong)
dash of salt
2-3 teaspoons maple flavor or extract
- In a large pan (dutch oven size), mix together milk, oil and sugar. Scald mixture- heat until just before it boils. (Do not let the mixture boil.) Take off of heat and allow to cool until lukewarm. (Not hot!)
- Sprinkle yeast on top of warm milk mixture and let set for a couple of minutes.
- Stir in 8 cups of flour and let rise in a warm draft-free location for at least an hour.
- After mixture has risen for at least an hour, stir in the remaining cup of flour, baking powder, baking soda and salt. The dough is now ready to use or refrigerate for later- overnight up to a couple of days. (If you choose to refrigerate the dough, make sure you cover it and keep it in a container large enough to hold it when it rises. A 4 qt. bowl is not big enough- trust me. Punch it down occasionally.)
- Making the Rolls:
- Prepare pans. I used four 9x13 pans since I knew mine weren't going anywhere. Pioneer Woman uses 7 disposable round cake pans. This makes them easier to freeze and then deliver to lucky people for special occasions. Spread a tablespoon of melted butter into each pan you are using.
- Separate the dough into two equal parts. On a generously floured surface, roll 1 part of the dough into a rectangle, approximately 10 x 30 inches. Spread with 1/2 to 1 cup of melted butter, 1 cup of sugar and about 2 Tablespoons of Baking Spice Blend or Cinnamon.
- Starting on the long side farthest away from you, tightly roll the dough toward you. Pinch the seam sealed when you finish. Cut the roll about every inch or inch and a quarter. Place in prepared pans.
- Repeat process with the other half of the dough. Cover with a tea towel and place in a warm draft-free place to rise- about 20-30 minutes.
- Bake at 375 degrees for 13-17 minutes, or until light golden brown. (Please do not overbake!)
- While rolls bake, whisk together all of the ingredients for the frosting. It should be thick but still pourable. Pour over the warm rolls.
To Freeze: Method 1: Make rolls and place them in pans but do not allow them to rise. Wrap tightly with foil and freeze. To bake, thaw and rise. Frost as directed. Method 2: Freeze the pans of baked, frosted Cinnamon Rolls, tightly wrapped with foil. When ready to use, warm the frozen rolls in a 250 degree oven for 15 minutes.
Baking Spice Blend
6 Tablespoons cinnamon
1 Tablespoon ground allspice
1 Tablespoon dried orange peel
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Combine all ingredients and store in an airtight container. Use in recipes in place of cinnamon or other baking spices. Recipe makes about 1/2 cup of Baking Spice Blend.