Cinnamon Rolls

I made these cinnamon rolls a couple of times over the Christmas break, and they were quite delicious. I even had some people say they were the best cinnamon rolls they've ever had [insert me brushing the dirt off my shoulders]. Just kidding. They really were quite good, and I attribute it all to the recipe, not any of my own culinary skills. You can find the recipe, including a printable version, from Pioneer Woman Cooks. And, just because I'm nice, I'll include it below, too.

Pioneer Woman's Cinnamon Rolls
1 quart of whole milk
1 cup of vegetable oil
1 cup of sugar
2 packages Active Dry Yeast
1 heaping tsp baking powder
1 “scant” tsp baking soda
1 heaping tablespoon salt
1 ½ to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

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.

Add 1 more cup of flour, the baking powder, baking soda and the 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 splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle ½ of the melted butter over the dough. Now sprinkle ½ -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 to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting 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 until light golden brown, about 15 to 18 minutes.

Maple Frosting
1 bag of powdered sugar
2 teaspoons maple flavoring
½ cup milk
¼ cup melted butter
¼ cup of brewed coffee (I omitted this, and just used a little extra milk)
1/8 teaspoon salt

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!