Wednesday, February 16, 2011

Super Tasty Maple Glazed Cinnamon Rolls

These are worth every bit of the effort and then some.


I have to thank the Pioneer Woman for sharing her incredible recipe for these cinnamon buns. I took the photos of these after they sat out all night so you can't tell how much glaze is on them as they soaked up all the tasty maple coffee glaze. Really, I don't know why I am talking because you should stop reading and go make these, or find somebody to make them for you.
Of course Ellen made them with me. Well to tell you the truth she mostly made them. She made the dough before coming over and I just helped to roll it out and cover it in butter, cinnamon, sugar, and tasty glaze. We split the dough in half to make these and added raisins and pecans to half. We also sprinkled some cinnamon on the counter a long with flour when we rolled out the dough to give them some extra cinnamon. I preferred the hald without the raisins and pecans, but Ellen preferred the half with them. We made 7, yes 7 pans of cinnamon buns so unless you have room in your freezer or are feeding an army, you may want to reduce the recipe. Now get in the kitchen and make these ASAP!

Go to Ree's site for detailed step by step images throughout the process: The Pioneer Woman's Cinnamon Rolls

Pioneer Woman's Cinnamon Rolls
recipe from the Pioneer Woman

1 quart Whole MIlk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups(Plus 1 extra cup, separated) All-purpose flour
1 heaping teaspoon Baking Powder
1 scant teaspoon Baking Soda
1 heaping Tablespoon Salt
Plenty of Melted Butter
2 cups Sugar
Generous Sprinkling of Cinnamon

Maple Frosting
1 bag of powdered sugar (not the bag that comes in a box)
2 teaspoons maple flavoring
1/2 cups milk
1/4 cups brewed coffee
1/4 cup melted butter
1/8 teaspoon 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. (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 and add a little cinnamon. 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 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.

You can see the raisins and pecans peeking out of these: