Homemade Cinnamon Rolls; Her New Recipe

03 Oct, 2012

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When my husband and I were mere teens, we got married and started playing house. Chris is the type of macho guy that de-stresses by whipping up something tasty in the kitchen (and this is the reason why 15 extra pounds seem to be sticking around). 

With that said, he started the tradition of making home-made cinnamon rolls for breakfast every Sunday. But alas this week, he blew out his knee and was unable to stand too long in the kitchen. It was left up to me to carry on! (Come on you guys, you know how dangerous it is for me to be in the kitchen? Remember the cupcakes? Do I NEED to refresh your memory?)

 

So off I went onto the internet in search of a recipe that is “Heather proof” and tasty. Below is the step by step adventure of my new-found baking skills while I be-bopped to boy-bands in the kitchen. (One Direction, “What Makes You beautiful is my current fav to blast through the kitchen while making a mess.)  Join me in making something so sweet, flaky, and delicious for your family!

Sift the flour and throw it into your bowl while you bring oil, sugar and milk to a boil. Allow the liquids to cool and toss the yeast on top. Let it sit for five minutes before adding to your big bowl. Stir until just mixed. Let it sit in a warm place for about an hour.

 Time to take some aggression out on your fluffy dough. 

Toss some flour onto the counter, roll out your dough. Add PLENTY of butter, cinnamon, brown sugar and pumpkin spice. 

Roll it on up. Isn’t that pretty?

Slice and set in a lightly greased pan. Cooking spray is great for this.  

Bake. Then drizzle for your favorite frosting over the top. Serve–ignoring the calories that are going straight to your thighs. 

Recipe: “Heather-Proof Cinnamon Rolls”

(Adapted from The Pioneer Woman & Cooks.Com) 

Makes up to 8 trays of rolls depending on the what size you cut them.  

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 Tablespoon Salt
• 1 to 2 sticks of  Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• 1 Tablespoon of Pumpkin Spice

 

Directions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 5 minutes.

Add 8 cups of the flour. Stir until just combined, then cover with a  towel, and set aside in a warm place for 1 hour, I turn on  my oven and open the door to warm up kitchen. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, adding brown sugar, pumpkin spice, melted butter, and cinnamon. Begin with the end farthest from you, roll the dough towards you. Use both hands and work slowly. Don’t worry about the filling oozing out.  

With a sharp knife, make 1/2 inch slices (I like mine bigger like 2 1/2 inch slices). One log will create about 20 rolls or 10 for the bigger rolls. Place in pan. Then allow the dough to rise again, another 15 minutes before baking for 20 minutes at 375 degrees. 

Remove from oven and pour frosting over top. Serve. 

 

Frosting

• 1 cup powdered sugar
• 1/4 cup melted butter
• 1/2 cup milk

Mix ingredients to desired consistency and add to the top of your rolls.

 

 Oh and while you’re baking, try be-bopping to a couple boy bands.