So, I made cinnamon rolls on Sunday night. No biggie.
Syke! It was a H-U-G-E biggie. By the way, did you like how I just brought “syke” back? And since we’re on the topic, is it “syke” or “sike”???
While we ponder the depth of that, back to the cinnamon rolls of awesomeness. It was a biggie for me, because I was scared to death of this little ol’ thing.
I’d never made any bread that required yeast. The closest I’ve come is beer bread. Beer bread…yum. This yeast stuff though….you look online and it’s horror stories of bad yeast packets and what when wrong stories. Yikes!
I finally conquered my fear for my friend, Amy, though. When I started my food blog in May, Amy mentioned how much she loves cinnamon rolls. She said that she and her co-workers would love some cinnamon rolls to go with their morning coffee…hint hint hint. I put her off and said, “Well, maybe I’ll make them for your birthday.” Guess who had a birthday this weekend?
Cinnamon Rolls with Maple Frosting
Recipe from The Pioneer Woman
Makes six 8.5 inch aluminum pans worth of cinnamon rolls
For the cinnamon rolls:
4 cups whole milk
1 cup vegetable oil
1 cup sugar
2 package active dry yeast
8 cups + 1 cup separate all-purpose unbleached flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping tbl salt
1.5 cups melted butter
2 cups sugar
copious amounts of cinnamon
For the maple frosting:
1 bag powder sugar
2 tsp maple extract flavoring
1/2 cup whole milk
1/4 cup melted butter
1/4 cup brewed coffee–I used Caribou blend
1/8 tsp salt
To make the cinnamon rolls:
Mix the milk, vegetable oil and sugar in a pot on the stovetop. Heat the mixture just before the boiling point. (I turned off the heat just as I saw the first bubble in the liquid.) Leave the liquid on the burner with the heat off and let it cool for 45 minutes.
After 45 minutes, the liquid will still be warm, but NOT hot. This warm temperature is what you want for the yeast. Sprinkle in 2 packages of the yeast. Let the yeast sit for a minute to get all happy and hoppy. After that, add 8 cups of flour. Stir together. Cover and let rise for an hour. (I covered the pot with two dry dish towels.)
(After an hour (no peeking before then!), your dough will have risen! Success!! I was seriously nervous I would lift the dish towels to see no change in the dough! Crisis averted!)
Now, add 1 more cup of flour, baking powder, baking soda and salt. Stir together.
Now, place the pot in the refrigerator for at least an hour. (I only did an hour, but could have kept it in longer to easier to work with dough.) You can even leave it in overnight too. If your dough starts to get too big in the pot in the refrigerator, just pop it down with your fist.
Let’s get rolling! Sprinkle your counter and rolling pin generously with flour. Take HALF the dough and form a rectangle. Then roll the dough out, keeping a rectangular shape. Drizzle 1/2 of your melted butter over the dough. Sprinkle 1 cup of sugar over the butter Sprinkle cinnamon over the sugar. (I went a-crazyyyy with the butter & cinnamon! I love ooey gooey cinnamon rolls. These cinnamon rolls are not diet food, folks! Go wild!!)
Now, start to roll the dough in a nice line toward you. Try to keep the roll tight. Pinch at the seam to seal it.
Coat your six pans with melted butter. (I used 1 tbl melted butter per pan.) Cut your rolls approximately 3/4 to 1 inch think. (I used a pizza cutter to cut my rolls) Lay rolls in butter pans. Let the rolls rise for 20 minutes. Bake at 400 degrees for 15 to 18 minutues until light golden brown.
Repeat the process with the other 1/2 of the dough.
To make the maple frosting:
Mix together all listed ingredients. Stir on low in mixer until smooth. Frosting will be thick but pourable. Once again, go wild and pour frosting on the cinnamon rolls as soon as you take them out of the oven!
This frosting is great on the rolls!! Don’t be afraid of the coffee element. Delicious!
Happy Birthday, Amy!