I’ve made cinnamon rolls any number of ways.  If I am making Mr. Reed Rolls, I usually double the recipe and make some of that into cinnamon rolls.  I’ve made The Pioneer Woman’s version, and they are certainly delicious.  This particular version is probably my favorite.  It is somewhat richer and the dough is a little firmer without the addition of too much extra flour.

Just this week, while we were waiting for the 2013 edition of “icemaggedon” to arrive, I was in a definite “I’m about to be snowed in so I must bake” mode and up a big batch.  Over twelve dozen to be exact.  I may have had as much flour on me as I did in the rolls.

And I only ate one.  As soon as they came out of the oven, I sent Hubby off with pans of them to be distributed as he saw fit.  While he normally starts gifting his favorite pumpkin bread, I was just into a cinnamon roll phase.  I get to bake.  He gets to distribute.  I don’t eat tons and add those extra calories.  He gets in the best mood.

I’d say that’s a winning combination, wouldn’t you?

Cinnamon Rolls

2013-12-06 15:17:01

Yields 48

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Dough

1. 1 1 /2 cups sugar
2. 3 teaspoons salt
3. 4 cups milk
4. 1/2 cup butter
5. 1/2 cup canola oil
6. 2 packages active dry yeast
7. 2 eggs, slightly beaten
8. 7 cups flour, or more if needed
9. 1 teaspoon baking powder
10. 1 teaspoon baking soda
11. Heat the sugar, salt, milk, butter and ail in a large saucepan; do not boil. Stir well to combine. Allow to cool to lukewarm. Remove two cups of the liquid into a separate container. When cooled to 110 degrees, stir in the yeast and allow it to proof. Whisk in the beaten eggs to the cooled larger milk mixture.
12. Meanwhile, add the flour to the large saucepan, one cup at a time stirring well after each. Stir the baking powder and the soda into the proofed yeast and add this to the flour, stirring well. The dough will be soft.
13. Turn the dough into a large container that has been oiled slightly. Cover and let rise for 45 minutes to 1 hour. (The dough can be refrigerated overnight. Make sure to cover it well with plastic wrap or aluminum foil.)
14. Remove half of the dough at a time and roll out into a large rectangle to approximately 1/4-inch thick on a floured surface.
15. Fill by spreading the softened butter over the rolled dough, sprinkle thoroughly with the sugars and cinnamon. Roll slightly with the rolling pin to set the filling. Roll the dough, starting with narrow end, sealing the edges as you roll. Cut into 1 1/4-inch slices. Place on a buttered baking sheet. Do not overcrowd the pan, but I like mine to sit next to one another. You may prefer to separate them a little more than that.
16. Cover the pans; let rise for about 25-30 minutes depending upon the warmth of your kitchen.
17. Bake at 375 degrees for 15 – 18 minutes. Do not overcook. Remove from the oven and drizzle with the icing being sure to cover the edges as well. Allow the rolls to absorb the icing before serving.
18. Serve warm.

Instructions

1. Heat the sugar, salt, milk, butter and ail in a large saucepan; do not boil. Stir well to combine. Allow to cool to lukewarm. Remove two cups of the liquid into a separate container. When cooled to 110 degrees, stir in the yeast and allow it to proof. Whisk in the beaten eggs to the cooled larger milk mixture.
2. Meanwhile, add the flour to the large saucepan, one cup at a time stirring well after each. Stir the baking powder and the soda into the proofed yeast and add this to the flour, stirring well. The dough will be soft.
3. Turn the dough into a large container that has been oiled slightly. Cover and let rise for 45 minutes to 1 hour. (The dough can be refrigerated overnight. Make sure to cover it well with plastic wrap or aluminum foil.)
4. Remove half of the dough at a time and roll out into a large rectangle to approximately 1/4-inch thick on a floured surface.
5. Fill by spreading the softened butter over the rolled dough, sprinkle thoroughly with the sugars and cinnamon. Roll slightly with the rolling pin to set the filling. Roll the dough, starting with narrow end, sealing the edges as you roll. Cut into 1 1/4-inch slices. Place on a buttered baking sheet. Do not overcrowd the pan, but I like mine to sit next to one another. You may prefer to separate them a little more than that.
6. Cover the pans; let rise for about 25-30 minutes depending upon the warmth of your kitchen.
7. Bake at 375 degrees for 15 – 18 minutes. Do not overcook. Remove from the oven and drizzle with the icing being sure to cover the edges as well. Allow the rolls to absorb the icing before serving.
8. Serve warm.

Filling

1. I’ve just provided the ingredients since I never really measure these. I usually just sprinkle these on until I feel like that’s “just enough.” Just suit your own tastes.) I would estimate 1 1/2 cups of brown sugar, 1 1/2 cups of granulated sugar, 6 Tablespoons cinnamon, 1 1/2 – 2 cups butter. Do not overfull with nuts or raisings because they tend to pierce the rolled dough.
2. light brown sugar (dark brown has too much molasses)
3. granulated sugar
4. unsalted butter, softened
5. cinnamon
6. toasted walnuts or pecans, optional
7. plumped raisins, optional (soak raisins in hot water 15-20 minutes; drain well)

Icing Variations

1. I don’t always use icing with my cinnamon rolls. If I know that I am not going to ice them, I usually add a little more sugar to the filling.
2. Maple: (adapted from The Pioneer Woman)
3. 1 1/2 – 2 pounds powdered sugar, sifted
4. 1/2 teaspoon salt
5. 1/4 cup milk or cream
6. 1/2 cup (or more) strong coffee (slightly less if you use espresso)
7. 1 tablespoon maple flavoring
8. 8 Tablespoons softened unsalted butter
9. Mix together until smooth but pourable. Drizzle over the hot rolls
10. Coffee, vanilla, orange or almond extracts also work well. Use all milk with the vanilla extract, orange juice with the orange extract, and almond milk with the almond extract.

Cream Cheese

1. 8 ounces cream cheese, softened
2. 2 Tablespoons honey, agave or pure maple syrup, or corn syrup
3. 2-3 Tablespoons milk or cream
4. 1 cup powdered sugar, sifted
5. 1 teaspoon vanilla, orange, maple or orange extract
6. pinch of salt
7. Mix with an electric mixer until smooth. Set aside in the refrigerator. Spread over rolls when they come out of the oven.
8. Double the ingredients if you are making all of the roll recipe.

Adapted from The Pioneer Woman Cooks (Drummond), The New Best Recipes from Cook's Illustrated, Cast Your Bread Upon the Waters (Schubert)

Adapted from The Pioneer Woman Cooks (Drummond), The New Best Recipes from Cook's Illustrated, Cast Your Bread Upon the Waters (Schubert)

Dining With Debbie https://diningwithdebbie.net/