a.ridiculously.mazing cinnamon rolls.

the pioneer woman cinnamon rolls are amazing.  there really is no other way to put it.  i do so very much hope you get to eat one sometime soon.  your life will be better :)

pioneer woman cinnamon rolls

{makes about 40 rolls}

dough:

1 qt whole milk

1 c canola oil

1 c sugar

2 packages active dry yeast
9 c flour, divided

1 heaping tsp baking powder

1 scant tsp baking soda

1 T salt

filling:

2 c butter, melted

1/4 c cinnamon

2 c sugar

maple icing:

2 lb powdered sugar

1/2 c whole milk

6 T butter, melted

1/4 c strongly brewed coffee

dash of salt

1 T maple extract

1.  for the dough, heat the milk, oil, & sugar in a large saucepan over medium heat.  do not boil.  set aside & cool to lukewarm.

2. sprinkle the yeast on top & let it sit for 1 minute.  add 8 cups of flour.  stir until JUST COMBINED, cover, & set in a "relatively warm place" for 1 hour.  {turn your oven on as low as it will go before step 1.  then turn it off at this point.}

3. your dough should have grown big & tall!  add baking powder, baking soda, salt, & remaining 1 c flour.  stir thoroughly.

 

4. to assemble rolls, remove half of the dough from the pan.  on a floured baking surface... {this is when i fell in love with stainless steel counter...}

 ...roll the dough into a large rectangle, about 30" x 10". {this is when i fell in love with my beautiful marble rolling pin from my beautiful bridal shower hostesses.}

 
5. for the filling, pour 1 c of melted butter {let cool a smidge so it doesn't go everywhere} over the dough.  use your fingers to spread evenly.   sprinkle half of the ground cinnamon & 1 c of sugar over the butter.

6. now, beginning at the end farthest from you, roll the dough tightly toward you {hot dog style}.  keep it tight!  & the filling will ooze.  pw says that just means the rolls are going to be divine.  pinch the the seam together.

7.  smoosh a cutting board underneath, & with a sharp knife, make 1 1/2" slices.  each log will make about 20 rolls.  place the rolls in your sprayed pans, being careful not to overcrowd.

repeat the rolling/sugar/butter process with the other half of the dough.  preheat oven to 375.  let your rolls sit to rise for at least 20 minutes before baking.  bake for 13 to 17 minutes.  my personal opinion: cook a minute less than you think you need to.  you want ooey gooey :)

{mine had a little "too much" butter, so they fattened.  & the yeast made them grow as they sat, specifically why you do not want to overcrowd.  this is post-sitting.}

 yummm...

 seriously, it makes a lot.  you are welcome, residents!

 8.  while the rolls are baking, make the maple icing!  in a large bowl, whisk together powdered sugar, milk, butter, coffee,  salt.  splash in the maple flavoring.  whisk until very smooth.  taste & add more of anything you need.  but i warn you:  one taste will need to another & another & another...  it's so good.

9. this is my favorite part of her entire cookbook:

 yummm...

 super fat cinnamon rolls!  what is better?

 10. while the rolls are still quite warm, generously drizzle icing over the top.  be sure to get in every little nook & cranny.  as they sit, the rolls will absorb some of the icing's moisture & flavor.  they only get better with time... if you can last that long.

love love,

kjp.