Monday, October 4, 2010

Conference Cinnamon Rolls

Several people wanted my cinnamon roll recipe from conference this weekend. Here it is, stolen from the Pioneer Woman, (you can find her website using the button on my sidebar) She has some great recipes!

This particular recipe was altered for my sissy's severe reaction to milk. The great thing about this dough is it can be refrigerated for up to 2 day! Also, omit all but 1 tbs sugar in the dough and you have a great pizza dough!

Warning! Make sure you READ the directions first! This isn't a normal recipe!

Pioneer Woman’s Cinnamon Rolls

Added by Ree on September 3, 2009 in Breads, Sweet Rolls

Prep Time 2 Hours
Cook Time 30 Minutes
Servings 8Difficulty Easy


  • 1 quart Whole Milk (I used Soy 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 (I used Nucoa)
  • 2 cups Sugar (I used 1 cup white sugar and 1 cup dark brown sugar, you will probably need more then this, just make it again)
  • Generous Sprinkling Of Cinnamon (I mixed this into the sugar for easy application of the two)
  • _____
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk (again I used Soy Milk)
  • ¼ cups Melted Butter (Again, I used Nucoa)
  • ¼ cups Brewed Coffee (I left this out completely and added another 1/4 cup of soy milk)
  • 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.

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