Cinnamon rolls are holiday tradition around here. I used to make them for Christmas Day, but they have recently migrated to New Year's. I make the dough the night before and let it slow-rise in the fridge, that way, there's not as much waiting for them in the morning. I typically use The Pioneer Woman's recipe but this year I mixed and matched some tips from other food bloggers and came up with a pretty successful roll. I reduced the size of the recipe because 40 rolls, even with freezing some, is excessive for a little family of 3. Feel free to double it back-up and share with your friends and neighbors if so inclined. I also replaced some of the white sugar with brown-which made these rolls gooey and caramely (Is that a word? If not, it should be.). Finally, I switched out the frosting to one without maple or coffee cause we just weren't feeling it.
Since snow is in the forecast this weekend for a lot of us, why not whip-up a batch? They are a super cozy treat! I still have a pan in our freezer, so I'm planning on pulling them out, heating them up, and having some with tea while I watch the snow fall.
(adapted from The Pioneer Woman)
Makes 20-25 rolls
- 2 cups warm, whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 tsp active dry yeast
- 4 1/2 cups of flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon salt
- 1 cup butter, melted
- 2 tablespoons of cinnamon (may use more to taste)
- 1/2 cup white sugar
- 1/2 cup brown sugar (light or dark)
- 2 tablespoons of butter
- 1 teaspoon of vanilla
- 2 tablespoons of milk
- Powdered sugar- start with a 1/4 cup, mix then add more, a little at a time until you get the consistency you want
To make cinnamon rolls:
- Sprinkle the yeast over the warm milk and let it sit for 1-2 minutes.
- Add vegetable oil, sugar, and 4 cups of flour and combine in a mixer with a dough hook. Cover with a clean towel and let rise for 1 hour.
- Add the baking power, baking soda, salt, and remaining 1/2 cup of flour and mix with dough hook. At this point, you can use the dough right away or cover it with a piece of plastic wrap (still in the it's bowl) and allow it to rise the fridge overnight.
- When you are ready to make the rolls, roll out the dough into a large rectangle, measuring approximately 30 x 10 inches.
- Pour melted butter over the dough and spread it evenly.
- Mix the sugars and cinnamon together, then sprinkle it over the dough evenly. Add more if you need it.
- Starting at one of the long ends, roll the dough tightly.
- Cut the dough with a serrated knife (or some people use floss) into 1 1/2 inch slices.
- Pour some melted butter into a baking dish and place the rolls into the dish. Leave space between the rolls! This will ensure that the outside will get a bit crisp and the rolls will cook through.
- Bake in a 375 degree oven for 15-20 minutes. Be patient! No one likes raw dough in the middle. The rolls are done when the look a bit brown and make a hollow sound when you tap the top.
- While the rolls are baking, mix the icing ingredients. When the rolls come out of the oven, spread the icing over them evenly. Be sure to get all the way to the edge of every roll. It makes a big difference in the taste if they are covered completely. Bare, dry spots just don't cut it!
- Eat them! If you have extras, you can freeze them, completely frosted, then pop them in a 250 degree oven for about 15 minutes to reheat them when you need a cinnamon roll hit.