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Cinnamon Rolls from Scratch!

Hello lovelies!
I really apologize for being so sporadic with my posts! I’ll try and do better with posting them the day or day after I try a recipe, rather than waiting until I have a collection of them and then hitting you with a bunch!
I just had some family visit from Oregon and of course I wanted to spoil them! The way I spoil my loved ones is by making them homemade meals, so they are plump and happy afterwards 🙂 My family was only going to be here for one night, so I had a lot of meals to prepare and cram into an evening and morning! I will admit that this is not my recipe, but another glorious lady who is my idol… Have you guessed yet?… If you guessed The Pioneer Woman, you would be correct! 😉 These cinnamon rolls are seriously to die for! In her original recipe, she uses a maple coffee glaze which can be found here: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

I’ve tried the maple-coffee glaze in the past, and while it is good, I prefer a traditional the traditional cream cheese frosting (which I’ll include my recipe in this post). I hope you try these cinnamon rolls out, the refrigerated store bought ones don’t hold a candle to these! Enjoy!

Note: This recipe makes a TON! If you do the full recipe, you’ll end up with about six pans, I usually halve it, and get about three pans, which is still usually too many. However, there are a lot of people that typically don’t mind taking these off my hands, so it’s usually not a problem 😉

Cinnamon Roll Ingredients:
– 1 quart while milk (4 cups)
– 1 cup vegetable oil
– 1 cup sugar
– 2 packets active dry yeast (0.25 oz. packets, or 2 1/4 tsp. each)
– 8 cups all-purpose flour, plus 1 more extra for towards the end (9 total)
– 1 heaping tsp. baking powder
– 1 scant tsp. baking soda
– 1 heaping Tbsp. salt
– 2 cups additional sugar
– plenty of melted butter (I do about two sticks for half the recipe, and 4 for the full recipe)
– generous sprinkling of cinnamon

Cream Cheese Frosting recipe
– 2 (8 oz.) packages cream cheese, softened
– 1/2 cup butter, softened
– 1 tsp. vanilla extract
– confectioner’s (powdered) sugar ( I just make my frosting to taste for the sweetness, I would say it probably roughly comes out to 2 cups, more or less. Just taste it and adjust as necessary

For the dough, combine the milk, vegetable oil, and sugar in a medium saucepan over medium heat. Heat to just before the boil (scald). Pour this mixture into a large bowl, and set aside to cool until just warm. Sprinkle the yeast and let it sit on the milk for 1 minute.
Add 8 cups flour to your bowl with the milk mixture. Stir this until just combined, and then cover with a clean kitchen towel and let sit in a warm place for 1 hour. After an hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine. Now place the dough in the refrigerator for at least an hour (it’s much easier to work with when it’s cold) if you’re planning to make these the same day. You can also leave the dough I. Your refrigerator for up to three days like this.
Preheat the oven to 375F.
To assemble the rolls, remove half the dough from the bowl onto a floured baking surface. Roll the dough into a large rectangle (approximately 30 in. X 10 in). The dough should be rolled very thin.
Drizzle 2 sticks of the melted butter and spread with your fingers, make sure to spread it out completely, so it covers the whole dough. Next, add 1 cup of sugar to the top and a bunch of cinnamon! Really get crazy with the cinnamon, if you think you’ve done enough, then add some more!
Now, beginning at the top of the dough, roll the rectangle tightly towards you (jelly roll fashion). Use both hands and work carefully, making sure to keep the roll tight. Don’t worry if the filling oozes out while you work, it’s just a little snack that you get to have later 😉 When you reach the end, pinch the seams together and flip the roll so that the seam is facing down. When you’re finished if you’ve ended up with a buttery, cinnamony, thick gooey log, you’ve done it correctly!
With a sharp knife, make 1/2-inch slices, ( one log will yield 20-25 rolls). Pour a couple of tsp. of melted butter into disposable pie tins (or your own) and swirl to coat the bottom. Place the rolls into your pans, being careful not to overcrowd them. Each pan will hold 7-9 rolls.
Repeat the process with the other half of the dough.
Cover your rolls with a towel again, and let them rise for at least 20 minutes before baking. Remove the towel, and bake for 15-18 minutes, until just golden brown. Don’t let them over brown. Remove the rolls from the oven once baked, and let them cool 5-10 minutes. Frost with plenty of cream cheese frosting and enjoy!

Cream Cheese Frosting Directions:
In the bowl of your stand mixer, cream together the cream cheese and butter, until creamy. Mix in the vanilla, and gradually add in the confectioner’s sugar. Just keep adding sugar until it reached your desired sweetness. Refrigerate frosting, until ready to use.



















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