January 8, 2013 by Meg G.
If you resolved to take better care of your health in 2013, this post is not for you. (But be a dear and keep reading?) Seriously, these cinnamon rolls are ridiculous, in the most amazing-don’t-tell-my-dentist-I-ate-half-a-pan-of-them-kind-of-way.
My high school friend and wonderful host, Jen, made these for our New Year’s Day breakfast. She prepped the dough the day before and then assembled and baked them while we were making all the other NYE party foods, like these gorgeous (and meticulously lined up) Caprese Skewers.
In the morning, Jen reheated the rolls in the toaster oven. I could smell their cinnamon sweetness as I stumbled out of bed, but all the hard work had been done the day before – genius! This is why we’ve been friends for 16 years. Okay, here goes!
Cinnamon Buns – recipe courtesy of the one and only Pioneer Woman
For the Dough and Filling:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 (1/4 oz) 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
- 2 cups Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside.
- When the liquid is warm, sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
- After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
- Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
- Preheat the oven to 375°F.
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
- Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
- Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
- Remove the towel and bake for 15 to 18 minutes, until golden brown.
For the Icing:
The original recipe recommends a maple icing, but we went with a straight-up powdered sugar one. I’m not sure Jen really followed a recipe, so use your favorite or make one up!
We *may* have gone overboard with the amount of icing. (No one seemed to mind too much.) Enjoy!