|Truly a Perfect Pair!|
|See! I told you, SEVEN pans!! And I really need to clean off my table...|
Cinnamon Rolls (Ree Drummond, Pioneer Woman)
- 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
- 3 sticks of melted butter, slightly cooled
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon (better have one of those big containers ready, just to be safe!)
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
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.
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.
Roll the dough thin, maintaining a general rectangular shape.
Drizzle 1/2 to 1 cup melted butter over the dough. Be warned that some of the melted butter may in fact escape the confines of the dough and run off onto the table. Make sure tax documents are NOT in the way...Maybe you should just clean off the table, first...
Starting at the opposite end, begin rolling the dough in a neat line toward you.
Keep the roll relatively tight as you go.
Pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in each of your seven inch round foil cake or pie pan.
Repeat this process with the other half of the dough.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees 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, and make sure to get around the outside edges.