The Absolute Best Cinnamon Rolls

I seriously love cinnamon rolls. The smell of fresh cinnamon and bread baking in the oven is overwhelming. Perfect. Beautiful.

I have made a number of recipes in my life and always go with the same one when trying to impress company.

The secret is in the frosting. Maple baby. I could eat a whole bowl of the stuff. Sugar comas are a common thing in my house. Just mix together all ingredients listed and stir until smooth. It should be thick but pourable.

The recipe I’m about to share with you was taken from the Pioneer Woman, and she knows her rolls! Golly I love her. Let’s get started, sugar mamma! Begin by mixing the milk, vegetable oil and sugar in a pan and heat until just before the boiling point. Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

Generously drizzle that yummy maple frosting over the warm rolls. Go crazy and don’t skimp on the frosting. Seriously.

Pioneer Woman’s Cinnamon Rolls

Serves 8

Ingredients:

Cinnamon rolls
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

Maple Frosting
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Directions:
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

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Comments

  1. These rolls have been on my list to try for a long time…I really need to make them soon!!

  2. I’ve been wanting to try these! Did you freeze any of them? that’s what I want to do, but I’m not sure exactly how.

  3. I love how these cinnamon rolls are in a bath of maple frosting. It would be way too difficult to stop at 1 or 2 or the whole batch!

  4. Wow, those are heavenly! I could definitely go for one on this lazy Saturday morning! Thanks for sharing these, Katerina!

  5. I’m making these tomorrow! I couldn’t find maple extract though…so we’re going to have to cope with vanilla frosting. Did you really feed just 8 people with these? Impressive!

  6. I’ve been a little weary about trying to make cinnamon rolls, these sound delish :) I think I’ll give it a shot :)!!!

  7. Susie Hiebert says:

    How many rolls does this recipe make? it says it serves 8 but it looks like you have a lot more than 8 rolls

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