Nothing says Christmas like pipping hot made-from-scratch cinnamon rolls..right?
I started these before everyone woke up on Christmas morning. But, as Christmas goes, the kids soon followed. As the dough was rising, we started opening gifts. I’m not sure exactly when I got back to finishing them, but I know it was noon before we ate them. 🙂
These came straight out of the Pioneer Woman cookbook. I have made them many times before, but never with this frosting. I normally do the maple frosting…which I love…but wanted to try something different.
For those of you with a love/hate relationship with yeast, I promise this is not hard. Make sure your yeast is not out of date. You can’t take chances when you have this much time invested. (Mine actually expired in November but sometimes I live on the edge.)
I am linking you back to the Pioneer Woman website where you can get a play-by-play, but please note it will be a slightly different version than the one I’m giving you below. Her new cookbook shows it slightly different with a smaller recipe.
The dough rises once (for an hour), then you do a little more mixing, then you get to roll it out. It works best if it’s long and skinny, but mine is usually round and fat. (Kinda like the cook!)
Fill this bad boy with whatever you like, but if we are keeping it traditional, cinnamon and sugar is all you need. I tried a little brown sugar, but it’s not needed because of the icing.
Slice them in the desired thickness that you prefer. This size made exactly 2 dozen rolls. You will need to let them rest another 2o minutes before you cook them.
Ahhhhhh…can you hear the angels singing? Your house smells amazing right about now and kids will keep popping in the kitchen asking, “Are they ready to eat yet?”
Don’t forget the frosting. This is pretty simple..butter, brown sugar, milk and powdered sugar. Whisk it up with pure joy.
This will appear to be way to much icing, but just go with it. You only live once.
Pour the icing over the cinnamon rolls. Did I mention you needed to put these in a pan that is deep enough to hold icing? Oops, sorry! Picture number 2 shows you how deep it is..at first!
Have a little more patience and let that icing sink in. I warn you, these are really good and could cause a sugar comma.
[recipe title=”Homemade Cinnamon Rolls with Caramel Icing”]
- 2 cups of whole milk
- 1/2 cup canola oil
- 1/2 cup sugar
- 4 1/2 cups of all-purpose flour
- 1 package of active dry yeast
- 1/2 heaping teaspoon baking powder
- 1/2 scant teaspoon baking soda
- 1/2 tablespoon of salt
- 1/4 cup of butter, melted
- Cinnamon and sugar to taste (generously cover the dough)
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream (or milk)
- 2 cups powdered sugar
- 1/4 teaspoon salt
- Combine the milk and canola oil in a large pot.
- Add the sugar and stir it around. Scald it (heat it to almost a boil), then turn if off and remove from heat. Let it cool until it’s warm but not hot. (I wait about 5-10 minutes)
- Add 4 cups (save the 1/2 cup for later) of flour and yeast to the mixture. Stir it until it is all combined. It will be sticky but that is okay.
- Cover the mixture and let it site for an hour or so until it has risen.
- After it has risen, add the remaining 1/2 cup of flour, the baking powder, and the salt. Stir gently to combine.
- Roll the dough out onto a floured surface. You can use your hands to get it into the shape you want it. Then, begin rolling it out with a rolling pin.
- Melt the butter and pour it over the dough. Brush it around to completely cover the dough.
- Sprinkle heavily with cinnamon to cover all the dough. Then, sprinkle with sugar to cover the cinnamon. The amount is personal preference.
- Start on the long side and roll the dough towards you. If the dough sticks, gently use your fingers to unstick it as you go. Use a little flour to help you along.
- When you have a beautiful roll, pinch the dough closed all the way down the side.
- Cut the dough about 1/2-3/4 inch apart.
- Lay the rolls in a lightly greased pan with sides. You can use disposable tins if you like. This makes for easy traveling if you are taking them to-go!
- COVER AND LET THEM RISE FOR 20 MINUTES. Patience is a virtue.
- Bake the rolls at 375 degrees for 15-18 minutes.
- While the rolls are baking, make the caramel icing. Melt a stick of butter in a saucepan over medium heat.
- Add the brown sugar
- Let it melt, then whisk in the cream. Cook for 2 minutes, then remove from heat.
- Sift in the powdered sugar and salt and stir until you have it smooth.
- Remove the rolls from the oven and pour the icing over the top. If the icing has cooled, it will be thick. You can spread it. If it’s hot, you can simply pour it.
- Icing will slowly seep into the rolls. Enjoy! [/recipe]