So by now, you know who the Pioneer Woman is, right? Funny lady who likes to blog, home school her kids, take photos of food, her kids, her ranch and her man. Just got her own gig on the FN. One of my friends introduced me to her a few years ago. I’ve made a few of her recipes: Olive Cheesy Bread, Marlboro Man Sandwichand my favorite- her Maple Glazed Cinnamon Rolls.The maple glaze sets these rolls apart from your average cinnamon roll. That and about a pound of butter. Try these, I know you’re gonna love them.
6-8 inch round disposable cake or pie tins
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast, 0.25 ounce packets or 4 1/2 teaspoons
9 cups, separated, all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup soft, room temperature butter
1 cup sugar each: white and brown, mixed together in a bowl
4 tablespoons cinnamon
4 cups powdered sugar
2 teaspoons maple flavoring
1/2 to 3/4 cups milk or half and half
1/4cup melted butter
1/4 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 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. Meanwhile, mix the remaining 1 cup flour, baking powder, baking soda and salt in a small bowl together. Set aside.
After rising for at least an hour, add the remaining flour mixture to the dough. Stir mixture together. At this point, you may cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary*.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Don’t skip this step. It’s the other thing that sets this cinammon roll recipe apart from the rest. Lots of butter.
When ready to prepare rolls:
Sprinkle rolling surface generously with flour. Take half of the dough and form a rectangle. Then roll the dough thin, into a rectangular shape. With a knife or spatula spread 1/2 cup soft butter over the dough. Sprinkle 1 cup of the mixed sugars over the butter followed by 2 tablespoons of cinnamon.
Starting at the long side, roll dough until all of the dough is formed into a long, tight roll, jelly-roll style. Cut with a sharp knife or use dental floss to make 1 inch thick rolls. Lay rolls into buttered pans. You should have room for about 7-8 rolls per pan.
Repeat this process with the other half of the dough. Let the rolls rise for 30 minutes, then bake at 375 degrees until light golden brown, about 18 minutes. Let rolls cool for about 5 minutes, then prepare frosting.
Mix together all ingredients and whisk until smooth. Generously drizzle over the warm rolls.
-*Storing the dough in a large plastic sack helps contain any raising the dough will do while stored in the refrigerator for up to two days. I have used a large white plastic garbage sack (clean of course) with a little flour shaken inside before placing dough in sack. I loosely twist the sack closed, allowing room for the dough to expand.
-Make sure to buy disposable pans and give away a few pans of rolls. Otherwise, all of the rolls will end up in your kitchen. And you will have to start unbuttoning the top button on your pants WAY before Thanksgiving.