Full disclosure – this is a Pioneer Woman tried and true recipe, I’m just sharing with you my experience (and the messy kitchen pictures to prove it). This recipe came highly recommended from a bunch of my friends, like people who bought the cookbook specifically for this recipe. As I’ve mentioned before, I’m not a breakfast lover OR a baker, so you can imagine my trepidation over this recipe. And, it wasn’t that bad. I, too, highly recommend you make these for your co-workers, friends and family (and Lord knows, it makes enough for all 3!).
- 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 (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- 9 pie tins or round cake tins (disposable of course so you can gift these bad boys)
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). I thought this part was a little confusing, because how am I supposed to know the point right BEFORE boiling? I just heat it up and made sure it didn’t boil. Does anyone have any tips for knowing the PRE-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.
I used this yeast. Not as scary as one would imagine.
Then add 8 cups of all-purpose flour.
Stir mixture together. Don’t worry about the lumps, that’s what P Dub says any way.
Cover and let rise for at least an hour. This is the fun part!
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. See the mess?
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.
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.This was the hardest part for me. It’s virtally impossible to keep the roll tight, I guess I need more practice.
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. Notice how mine are kinda falling apart… It didn’t matter at all, they were still delicious and well-formed after baking.
Repeat this process with the other half of the dough. I told you it makes a LOT.
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.
Now, make a list of your favorite people and deliver! These were best fresh from the oven but were also good reheated in the microwave for the next few days (or hours, let’s be honest).
Click HERE to print this PW recipe