Cinnamon Rolls

Cinnamon Rolls
Cinnamon Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

9x13 pans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Dough:

  • Adapted from The Pioneer Woman and for a step by step tutorial click here

  • 4

    Cups Whole Milk

  • 1

    Cup Vegetable Oil or Butter (I like to use Butter)

  • 1

    Cup Sugar

  • 2

    Packages (4 1/2 tsp) Active Dry Yeast

  • 9

    Cups All Purpose Flour

  • 1

    Heaping tsp Baking Powder

  • 1

    Scant tsp Baking Soda

  • 1

    Tbsp Salt

  • Cinnamon Butter:

  • Adapted from Deals to Meals

  • 1

    Cup Butter, softened

  • 1/3

    Cup Sweetened Condensed Milk, chilled

  • 1

    Tbsp Honey

  • 2

    tsp Cinnamon

  • 1/8

    tsp Salt

  • 1/2

    Cup Powdered Sugar

  • Icing:

  • Adapted from How Sweet It Is

  • 1

    Heaping Cup Powdered Sugar

  • 1/4

    Cup Heavy Cream

  • 1

    tsp Vanilla or Coconut Extract

  • 2 1/2

    Tbsp Milk

Directions

Heat the milk, oil/butter and sugar in a medium saucepan over medium heat; do not allow mixture to boil. Set aside and cool to lukewarm. You want to be able to comfortably touch the side of the pan with your hand. Sprinkle yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside a relatively warm place for 1 hour. I like to sit my pot on the dryer while I have laundry going. I find that the heat from the dryer is perfect for rising yeast and I get a load of laundry done. While the dough is rising make your cinnamon butter. In a large bowl, beat on high speed, softened butter, sweetened condensed milk, honey, cinnamon, salt and powdered sugar until light and fluffy. Remove the towel from the dough and add the baking powder, baking soda, salt and remaining flour. Stir throughly to combine. Remove a portion of the dough from the pan. On a floured surface, roll the dough into a large rectangle. Spread some cinnamon butter across the dough. Beginning at the end farthest aways from you, roll the rectangle tightly toward you. Use both hands to carefully keep the roll tight. When its all rolled up pinch the seams to seal it. With a sharp knife cut the roll into 1 inch pieces and lay in a greased 9 x13 inch pan. Continue with the rest of the dough, spacing out the rolls slightly. Preheat oven to 375 degrees F. Cover the pans again and let rise for 20 minutes. Remove towel and bake for 13-17 minutes until lightly golden brown on top. While the rolls are baking make your yummy glaze. In a large bowl add powdered sugar and stir in heavy cream and vanilla or coconut extract (I really liked the coconut). Add milk one tablespoon at a time, stirring until smooth. about 3-5 minutes. Pour oven hot cinnamon rolls. Glaze makes enough for 1 pan but can easily be adapted to make more. Enjoy!

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