Crazy Recipe Monday - Big Yummy Cinnamon Rolls

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Okay. You caught me. I was supposed to post the Focaccia bread recipe last Monday. But I didn't. Which is too bad, since I have enough starter dough to send to you each the proper amount for the recipe (more on that later, when I finally do post the Focaccia, but not today).

Today, we're doing nice and easy, yummy, big cinnamon rolls
. Man, these babies are good! This is such an easy recipe. But, a word of caution, these are not 'diet' fare. (I won't tell if you won't, shhhh...)

BIG YUMMY CINNAMON ROLLS


The dough:


4 c. milk

1 c. sugar
1 c. vegetable oil

9 c. all-purpose flour, divided
2 pkgs of Rapid Rise yeast
1 heaping tsp. baking powder
1 scant tsp baking soda

2 Tbsp salt
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The insides:

1/2 stick of butter

1/2 - 2/3 cup of sugar
A generous sprinkling of cinnamon
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The frosting:
3/4 c. powdered sugar
1/4 c. heavy cream (not milk)
1/2 tsp real vanilla

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Pour into a tall stock pot:

4 c. milk
1 c. sugar
1 c.
vegetable oil

Heat on medium low and stir often. Scald, then remove the pot from heat. Let cool to warm/lukewarm (about 105 degrees.)

When mixture is the right temperature, add
the following to the stockpot:

4 c. all-purpose flour

2 pkgs of Rapid Rise yeast (you can use regular, I'm just not that patient)

Stir it all together.

Now add:


Another 4 c. of flour


Stir, then cover and let it rise until doubled in size - approximately 30-45 minutes (depending on the temperature of the air & whether you used Rapid Rise or regular yeast)


Now add:

1 more c. flour
1 scant tsp baking soda

1 heaping tsp baking powder
2 Tbsp salt


Stir ingredients together. You may have to knead a few times on a well-floured surface to get everything mixed well (only knead 3 or 4 turns). Pour dough out onto a well floured flat surface (if you haven't done so already to knead those 3 or 4 turns). Divide the dough in half. Put one half aside or refrigerate it in a gallon-sized ziploc baggie.

Lightly flour the top of the dough half you're now working with. Gently pat & pull it out to a 9x13 rectangle. Then, with a floured rolling pin, gently roll into an even thickness. This will increase the size of your rectangle, which is okay. Just roll out until is about 1/4 - 1/2 thick everywhere, depending on the area of your work surface.

Now you'll need:

1/2 stick of melted butter
1/2 - 2/3 c. sugar
Generous sprinkling of cinnamon

Brush a half a cup of melted butter (that's been cooled to room temp.) over the surface, then sprinkle with sugar, then a generous amount of cinnamon.

Taking the short end, roll the dough, trying to keep the edges even by pulling them slightly here and there
as you roll along toward the other end. Once you have your dough rolled, pinch to seal along the seam.

Using a
serrated knife, or a large pizza cutter, cut rolls 1 1/4 to 1 1/2 inches apart and place on a parchment paper lined pan. Cover rolls with a towel or plastic wrap and let rise until doubled in size (about 45 min).

Bake at 375 degrees for 14-15 min., then turn oven up to 400 degrees and bake for another 8-10 minutes. Best to bake on a quality metal pan, rather than a glass pan. If you use a glass pan, experiment with the cooking times to make sure the bottoms of the rolls cook completely.

Vanilla Frosting:


3/4 c. powdered sugar
1/4 c. heavy cream (this works better than milk)
1/2 tsp real vanilla

Mix and refrigerate frosting until rolls have cooled to a still-warm temp. To thicken frosting, add 1 Tbsp of powdered sugar at a time until desired thickness, but be careful not to add too much, or your frosting will be too sweet.
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Now, I must give credit where credit is due. I first came by this recipe when visiting (as I often do) Ree Drummond's wonderful website The Pioneer Woman. Go ahead and mosey over there, find this recipe and see how she makes it (I'm not ashamed to tell you that she's got incredible pictures of this recipe during the dough process, along with her own delicious frosting recipes.)

Please do visit her. I
really enjoy my time there and I think you will too. Ree has several other recipes posted that my family really enjoys and I'll share what those are later, along with our variation on them.

And while you're there, you'll love the pictures she has up (she's a great amateur photographer and generously shares tips), as well as her Gardening and Homeschooling sections. And don't miss her hilarious stories and adorable pictures of her basset hound,
Charlie. You've just got to visit when you've got a few moments to read about Charlie.

Picture used WITHOUT permission - don't sue me, Ree!
Ree's basset hound, Charlie.

He's a hoot and a half!


I know, I know, I'm supposed to do everything I can to keep you here on my site for as long as possible, but you'll love Ree's site and I know you'll come back to me again. But no sense in
keeping you from making new friends and having a bushel of fun to boot, and that's just what a visit to The Pioneer Woman feels like. A lot of fun with a good friend. It's fun and it's free!

Who can't afford that!?


So, go. Have a great time there, and let her know I sent ya.


I'll see you tomorrow. Lord bless you all, your day today, & your families!

Love,

Tina


PS--let me know what you do differently to make this recipe a treat for your family, be it a change to the dough or a variation on the frosting. We'll share what we know and have a great time doing it!



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2 comments:

MR. Tina Dee said...

I must attest to the yummy-ness factor of these gems!

Linore said...

This recipe looks perfect for an upcoming family reunion--if I can find the time. Bless your little homestead heart, Tina~!
Hugs,

Linore
http://www.LinoreRoseBurkard.com
Romance for the Jane Austen Soul