Pioneer Woman's Cinnamon Rolls!

I made Pioneer Woman's Cinnamon Rolls this year to deliver to friends. The girls were a big help and loved rolling out the dough but loved eating the sugar more.. These are hands down the best cinnamon rolls ever. I think this will be my tradition every year. I will definitely have to be on a diet before I begin making these awesome rolls because I have eaten five cinnamon rolls to date. My jeans are already tighter. Can you guess what my New Year's Resolution will be? I have made sixteen pans of cinnamon rolls. The recipe makes eight round pans of eight cinnamon rolls. Mmm good!

 I have included her recipe. I promise if you make these you will not be dissappointed. Even better if you buy her cookbook she has pictures for each step while making the cinnamon rolls. It is fail proof. I started following her blog for her photography and am now hooked on her cooking as well as her new novel that is about to come out. She is an amazing writer. You too will fall in love with her. Go visit her website and browse around.

Ingredients

■1 quart Whole Milk

■1 cup Vegetable Oil

■1 cup Sugar

■2 packages Active Dry Yeast

■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

■2 cups Sugar

■Generous Sprinkling Of Cinnamon

■_____

■MAPLE FROSTING:

■1 bag Powdered Sugar

■2 teaspoons Maple Flavoring

■½ cups Milk

■¼ cups Melted Butter

■¼ cups Brewed Coffee

■⅛ teaspoons Salt

Preparation Instructions

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 both packages of Active Dry 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. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle 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 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward 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 in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) 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. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.