Christmas is over!!!
But on to sweeter things…like Cinnamon Rolls, I meant to share this recipe before Christmas, but as you can see that didn’t happen. So lets start off the New Year eating something fattening and delicious. I know many of you are going back to the gym…but you have until Saturday to stuff yourselves with all things made with butter.
This recipe is very easy and I recommend making the dough the night before so its ready to use the next morning.
Here’s the recipe. Make these and your family will request them probably every Saturday. If you need more step by step pics go here.
adapted from Ree Drummond – The Pioneer Woman
Makes two 8 or 9 inch cake pans, enough to feed your family and your neighbors.
* Ree’s recipe makes seven 7 inch cake pans. So I halved the recipe.
2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
2 1/4 tsp (1 packet) Active Dry Yeast
4 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 cup Sugar
Generous Sprinkling Of Cinnamon
Cream Cheese Icing
1 package 8 Ounce Cream Cheese
3 cups Powdered Sugar
1 stick Butter, Softened
3/4 to 1 cup Whole Milk
2-½ teaspoons Vanilla Extract
¾ teaspoons 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.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. Cover 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 8 or 9 inch round foil cake or cake 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 375 degrees until light golden brown, about 18 to 20 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.