Cinnamon Rolls

I've made these cinnamon rolls a few times and they are delicious! Though, you definitely want to eat them sooner than later (I know, darn it! Right?) because after a day or two they don't taste as fresh... 

I got this recipe from the Pioneer Woman, but adapted it a little because her recipe makes like 2,567 cinnamon rolls, and my husband and I certainly don't need that many! When I made the dough, I ended up cutting her recipe in half, and then cooked up one half then and froze the other half for later. Translation: I only cook 1/4 of the Pioneer Woman's recipe at a time, and it still makes about 24 cinnamon rolls!

The cinnamon rolls that are pictured in this post are actually from the dough that was frozen (for about 5-6 weeks) and as you can see, they still turned out great! The freezer is such a great thing. You can make the dough when you have time, freeze it, and then defrost it when you need it. Whether it be for a special brunch or a party that you didn't realize you needed to bring something to until the night before!

To make a half batch of Pioneer Woman's dough (that I then split again in my house) you will need: 

• 2 cups WHOLE MILK (I used 1% since that's what I had on hand)
• 1/2 cup VEGETABLE OIL
• 1/2 cup SUGAR
• 1 package ACTIVE DRY YEAST (0.25 oz packet)
• 4 cups FLOUR, plus extra to roll the dough out on 
• 1/2 heaping tsp BAKING POWDER 
• 1/2 scant tsp BAKING SODA
• 1/2 Tbs SALT

You will also need the following to put on the dough to make it sweet and gooey and wonderful (this will be enough to cover half of the dough prepared above):

• 1/3-1/2 cup melted BUTTER
• 1/2 cup SUGAR
• generous sprinkling of CINNAMON

To make the icing you will need (this will be enough to cover cinnamon rolls made from half of the dough prepared):

• 2 cups POWDERED SUGAR
• 1/2 tsp MAPLE FLAVORING (you can substitute VANILLA EXTRACT if you don't have any)
• 1 Tbs melted BUTTER
• 1 Tbs brewed COFFEE
• pinch of SALT

Aside from the different amount of the ingredients, I followed the Pioneer Woman's recipe exactly so for the direction of how to prepare the rolls I will refer you to her website: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Here are some pictures of my beautiful cinnamon rolls!

Rolls before rising:

Rolls before rising:

Rolls after rising:

Rolls after baking:

Rolls after glazing: YUM!

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Cinnamon Rolls

Ingredients:

To make a half batch of Pioneer Woman's dough (that I then split again in my house) you will need: 

• 2 cups WHOLE MILK (I used 1% since that's what I had on hand)
• 1/2 cup VEGETABLE OIL
• 1/2 cup SUGAR
• 1 package ACTIVE DRY YEAST (0.25 oz packet)
• 4 cups FLOUR, plus extra to roll the dough out on 
• 1/2 heaping tsp BAKING POWDER 
• 1/2 scant tsp BAKING SODA
• 1/2 Tbs SALT

You will also need the following to put on the dough to make it sweet and gooey and wonderful (this will be enough to cover half of the dough prepared above):

• 1/3-1/2 cup melted BUTTER
• 1/2 cup SUGAR
• generous sprinkling of CINNAMON

To make the icing you will need (this will be enough to cover cinnamon rolls made from half of the dough prepared):

• 2 cups POWDERED SUGAR
• 1/2 tsp MAPLE FLAVORING (you can substitute VANILLA EXTRACT if you don't have any)
• 1 Tbs melted BUTTER
• 1 Tbs brewed COFFEE
• pinch of SALT

Directions:

1. Aside from the different amount of the ingredients, I followed the Pioneer Woman's recipe exactly so for the direction of how to prepare the rolls I will refer you to her website: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

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