|These are the most delicious cinnamon rolls I have ever tasted and I just put 7 pans in the freezer and kept out 3 for the weekend!|
To date my favorite recipe was one I posted, "Cinnamon Rolls made with Cream Cheese Layers." on 4/15/12. But, I have been anxious to adapt this new one made by REE Drummond, The Pioneer Woman on the food network. She baked these and gave them as gifts during Christmas. I loved that is is a huge recipe and that she flavored the frosting with Maple and black coffee. Two of my favorite flavors together! I know from past experience you can freeze the unbaked or partially baked yeast dough and pull them out and finish as needed. Also her recipes, as are those of The Iowa Housewife, (sisters Sue and Myrna) and Ina Garten, The Barefoot Contessa always good and flexible enough to be adapted to my families preferences and my ways of doing things.
If I were to rave about results this one would be at the top of the list! The dough is easy but very slack which results in a very soft roll. The dough is easy to work with and rolled out perfectly. They are most delicious, in fact they are the best cinnamon roll I have ever tasted! Couple that with the flexibility of being able to either refrigerate the dough and use for up to three days or make one mess and have enough to stock the freezer with 10 pans of 7 each of yummy cinnamon rolls. I already sent a text message to our out of town son promising to pull a couple pf pans from the freezer and let them thaw as I drive for my next trip to visit him and the twins.
Ingredients for Big Batch Cinnamon Rolls:
1 quart of 2% milk
1 C. canola oil
1 C. sugar
4 1/2 t. instant yeast (or 2 pkg. active day)
9 C. flour + more for rolling on the work surface
2 t. baking powder
3/4 t. baking soda
1 T. salt
Ingredients for Cinnamon Filling:
2 1/4 C. melted butter
1/2 C. packed brown sugar
1/4 C. Vietnamese Cinnamon
1 1/2 C. sugar + more if needed
Ingredients for Maple Glaze:
2 pounds powdered sugar
3/4 C. 2% milk
6 T. melted butter
1 t. espresso powder (or instant coffee powder)
pinch of salt
2 t. maple flavoring
When you are ready to form the rolls remove half of the dough from the bowl. Flour a large work surface. (I used the enamel pull out top from an antique Hoosier cabinet.) Flour the rolling pin and roll the dough into a very large rectangle, 30" x 10". The dough will be VERY thin.
To make the filling, pour 3/4 C. of the melted butter onto the surface of the rolled dough and spread it evenly with a pastry brush or your fingers. Stir together the cinnamon and sugars and sprinkle one half of it evenly over the melted butter leaving about 1/2" edge around the outside of the dough without sugar. Add more butter or sugar as needed.......
Before slicing drizzle a good 2 T. melted butter into 5, 8" disposable pans or other pans of your choosing. If using larger pans increase the amount of melted butter accordingly.
Preheat the oven to 375 degrees F. and cover the pans of rolls for baking and leave them to rise on the counter for at least 20 minutes. ( I left mine 30-35 minutes.)
Remove the rolls from the oven and immediately drizzle very generously with the frosting. It will be somewhat absorbed and you will then need to repeat the drizzling. Just drizzle away until you use all of the glaze. Now get a fork, pull up a chair with your beverage of choice and be delighted. We were!