My intention was to start on a cinnamon roll quest. I have several cinnamon roll recipes I’ve saved for the past year or so, and they are by far one of JW’s favorite foods, so I thought I’d try one after another, post my findings, and hopefully end up with a favorite go-to cinnamon roll recipe.
But I ran into a hitch along the way.
I like this recipe so much, I’m not sure I’ll want to try any others.
On top of the fact that these are melt-in-your-mouth delicious, soft, moist, buttery, and cinnamony, they are also ridiculously easy, and there is NO kneading required!
The dough-making process for these rolls is unique. Milk, oil, and sugar are heated in a dutch oven (large pot) and allowed to cool to a temperature that makes yeast dance and sing. Yeast and flour are added, and the mixture rises right in the pot, then the remaining ingredients are stirred in. The dough is ready to use now, or you can put it in the refrigerator like I did until you’re ready to use it.
I used a traditional cream cheese frosting, which I don’t have a recipe for (I just throw things together until it looks and tastes right), but I’ll include Ree’s maple frosting recipe below.
Enjoy the cinnamony deliciousness! [Note: I halved the recipe, but I will give you the full recipe below]
Pioneer Woman’s Cinnamon Rolls (Original recipe post here)
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 pkg (2 1/4 tsp each) active dry yeast
- 8 cups + 1 cup all-purpose flour
- 1 heaping tsp baking powder
- 1 scant tsp baking soda
- 1 heaping tablespoon salt
- 3-4 cups melted butter
- 2 cups sugar
- lots of cinnamon
Mix milk, vegetable oil, and sugar in a dutch oven or large pot. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool for 45 minutes to 1 hour.
When mixture is lukewarm to warm (NOT hot!) add both packages of yeast, let sit for a minute, then add 8 cups flour. Stir mixture together, cover, and let rise for 1 hour.
Add one more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you can cover and refrigerate overnight, or up to two days, until needed – just punch dough down if it starts to rise too much.
Sprinkle work surface generously with flour. Take half the dough and form a rough rectangle. Roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups melted butter over the dough (I just used 1/2 cup, one stick). Sprinkle 1 cup sugar over the butter, followed by a generous sprinkling of cinnamon (I mixed my sugar and cinnamon together beforehand).
Starting at the opposite end of the rectangle, start rolling the dough in a neat line towards you. Keep the roll relatively tight as you go. At the end, pinch the seam of the roll to seal it.
Spread 1 Tbsp butter in seven round foil cake or pie pans. Begin cutting rolls approximately 3/4 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 20-30 minutes, then bake at 400 degrees until light golden brown, about 15-18 minutes.
- 1 bag powdered sugar
- 2 tsp maple flavoring
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/8 tsp salt
Mix all ingredients together and stir until smooth. Mixture should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Don’t skimp on the frosting!