Cinnamon Rolls - Homemade

I tackled making homemade cinnamon rolls as in from scratch this past weekend.  Took me just about all day because 1-didn't read through the recipe all the way 2-was so nervous about making these 3-was also making about four other dishes at the same time.  However, I will 100% make these again.  Especially for the family and friends that come visit us.  These will be warm and waiting on their visit.  Enjoy!!!

Cinnamon Rolls - Pioneer Woman
**I did not document making these rolls like I wanted to.  Please check out PW for she has the pictures done wonderfuly for you.  I only have the 2 pictures below**
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 350-375 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.

After baked

All the fabulous Maple Frosting

I am not a coffee drinker and was very

happy to find that I could not taste the coffee!

P.S. - After Nathan took one bit of these cinnamon rolls, his eyes rolled, he smiled, and said to me "Babe, I just fell deeper in love with you"! So please don't blame me or the fabulous Pioneer Woman for your man not leaving you alone the rest of the day *wink wink*