These are pure butter and sugar. Melt in your mouth as my Mom put it. I don’t even like Cinnamon Rolls and i’ve eaten two. I used a recipe of Pioneer Woman’s and tweaked it a bit. Her food is always amazing so I was really excited to try them. They did not disappoint. I can’t wait to let Isaiah try them because he really loves Cinnamon Rolls. As I put at the end of this post, this is a great “start” recipe for them because you can really add your own flavoring to them such as nuts or flavor extracts. Please Enjoy these as much as I do!
Ingredients:
Dough:
- 2 Cups of Milk
- 1/2 Cup of Vegetable Oil
- 1/2 Cup of Sugar
- 1 Teaspoon of Vanilla
- 1 Package of Active Dry Yeast (2 1/4 Teaspoons)
- 4 1/2 Cups of Flour
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
Filling:
- 1 Cup of Butter (1 Stick, Melted)
- 1 Tablespoon of Cinnamon
- 1/2 Cup of White Sugar
- 1/2 Cup of Brown Sugar
Icing:
- 2 Cups of Powdered Sugar
- 1/2 Cup of Butter (1 Stick, Melted)
- 2 Tablespoons of Vanilla
- Sprinkle of Salt
- 3/4 Cup of Milk
Directions:
Makes 12 – 16 Cinnamon Rolls (Or double it so you can freeze more)
You need to make the dough first because it has to set out for at least 40 Minutes after mixing it
Over Medium Heat in a Medium – Large Saucepan mix together the Milk, Vegetable Oil, Vanilla, and Sugar for about 10 Minutes, until Sugar is dissolved then move it away from the heat, let it sit for 5 Minutes
Sprinkle the yeast overtop the Mixture and let it sit for 1 – 2 Minutes
Add 4 Cups of the Flour – Stir Well
Cover the pan with a towel and let is sit for 40 – 60 Minutes (In the kitchen, so it’s warmer, not the fridge)
Towards the end of waiting for the dough to rise, melt the butter in a glass pouring dish
Once the dough is risen, add the rest of the flour (1/2 Cup) and Baking Soda and Powder. Mix it thoroughly
On a floured surface, roll the dough into a rectangle as evenly as you can. (I’m not very good at it… mine was more of a circle)
Pour a little bit of Butter in the pans you are using (I used mini pans so I could use them on mornings for myself) and make sure the bottom is covered
Pour the Butter over the dough once it’s rolled (spread it with your fingers if you need to), sprinkle the cinnamon and sugars all around. Make sure you get the sides and ends, not just the middle. Let it set in for a couple minutes. ** You can NEVER have too much butter or sugar, BUT you can make it hard to roll if you put TOOOOO much butter on, so make sure it’s coated well but not overflowing like grass in a hurricane**
Roll the dough towards you, horizontally, in tight rolls
Cut the Cinnamon Rolls from your log, about 1 – 2 Inches each
Place them into the Pan (s) waiting for them, pretty closely together
Put a towel over them AGAIN, for 15 – 25 Minutes, letting them rise more (and I like to think, let the flavors gain intensity)
Bake them for 15 Minutes on 375 Degrees
Take them out of the oven, and place on a cooling rack
While they’re cooling, mix together the Icing ingredients. This should be thicker than water, but still EASILY drizzable. You can add more powdered sugar if you want it thicker, I like mine more glaze like. You can also add flavoring such as mocha or maple and pecans to the rolls. These are pretty basic (not in flavor!) so please feel free to add your own little tastes and let me know how it goes!
Pour the Icing over the Cinnamon Rolls while they’re still warm. Serve once they’ve cooled a touch
Also you can freeze them from this state, then reheat at 300 Degrees for 10 – 15 Minutes
Enjoy!
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