Many of us have heard of the Pioneer Woman‘s Cinnamon Rolls. I wouldn’t doubt that they are like world famous.
The original recipe calls for 7, yes SEVEN pie tins of cinnamon rolls. Now don’t get me wrong here. I would LOVE to devour seven tins of cinnamon rolls, but I think we all know that 7 pans may not allow me to live to see the next day. And well, I love you guys and I kind of would like to be able to blog with you all! Therefore, I scaled the recipe down to like a human size portion. Instead of 7 pans, I made one pan with 10 cinnamon rolls. Perfect
I actually had a couple of these bad boys for dinner. Cinnamon rolls for dinner…how could you go wrong? Totally nutritious, right? I did have my gummy bear vitamins with them, so it was a very well rounded meal :).
The frosting I decided to make was a recipe I got from on-line that is like a Cinnabon wanna-be. Totally delicious and perfectly complements the cinnamon roll! If you love cinnamon rolls, or like even just food in general, MAKE THESE! There is a reason why these cinnamon rolls are so famous. Because they are insanely delicious!!!
Pioneer Woman’s Cinnamon Rolls
(makes 10 cinnamon rolls)
(adapted from The Pioneer Woman)
1 cup milk (I used skim)
1/4 cup vegetable oil
1/4 cup white sugar
1/2 package (1 1/8 teaspoon) active dry yeast
2 cups plus 1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 Tablespoons butter, melted
1/2 cup white sugar
cinnamon, to taste
- mix the milk, vegetable oil, and sugar in a saucepan. Scald the mixture over medium-high heat (heat until just before the boiling point). Turn off the heat and leave to cool for about 45 minutes.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in the active dry yeast. Let this sit for a minute.
- Add 2 cups flour and stir together. Cover and let rise for at least an hour.
- After an hour, add 1/4 cup flour, the baking powder, the baking soda, and salt. Stir together until fully combined. Now you can cover the dough and pop it in the fridge until you need it-overnight, or even possibly a day or two. Be aware 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. Roll the dough thin, maintaining a general rectangular shape. Drizzle the melted butter over the dough. It is cleanest to pour closest to the middle of the rectangle and then spread using a spatula to get to the edges. Sprinkle the white sugar over the butter, evenly. Then sprinkle cinnamon on top. I used quite a bit, probably a few Tablespoons but I’m not totally positive on the exact amount. Just add cinnamon to taste. Starting at the end farthest from you, roll the dough in a neat line, keeping the roll pretty tight as you go. Pinch the seam of the roll to seal it. Spread 1 Tablespoon of melted butter in the bottom of a 13 x 9 inch pan. Cut the rolls about 1 inch thick and lay them down in the buttered pan. Let the rolls rise for 20-30 minutes (Preheat oven to 375 degrees F), then bake at 375 degrees F until light golden brown, about 15-18 minutes.
(adapted from Sandra Lee’s Frosting)
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1/3 cup cream cheese (I used the neufchâtel kind with 1/3 less fat, still delicious!)
1/2 Tablespoon vanilla extract (most people would probably use less, I‘m just kind of a vanilla crazy)
- Cream butter, cream cheese, and vanilla extract until smooth. Mix in powdered sugar until desired consistency.
Random Fact of the Day: Dolphins can recognize and admire themselves in mirrors.