Cinnamon Roll Recipe

I once had a wildly successful and crazy demanding "at-home-bakery". While I still have a passion for baking and making others happy with the foods and treats I prepare for them, the demands on the bakery were too great for my family. After many conversations and plenty of prayer, Scott and I ultimately decided it was time to let go of the bakery. 

My two best sellers were always my homemade cinnamon rolls and croissants. The luscious fragrance of butter and sugar caramelizing in the oven mixed with the mouth-watering aroma of yeast being activated in sweet roll bread as it rises is enough to make your tummy grumble despite being full from a meal. Forget about the tangy sweet goodness of the cream cheese frosting waiting patiently to be placed on top of the piping hot pastry so it can begin its journey of coating every inch of the sweet roll as it melts; filling in the cracks along the way.

Today, as an early Christmas present to my readers and friends, I would like to share the recipe I have used for years. You should not be surprised to hear the original recipe came from Ree Drummond of The Pioneer Woman. After a few tweaks here and there, I devised the recipe below. 

Cinnamon Rolls

Makes approximately 18 cinnamon rolls. 

• 2 cups Whole Milk (4 cups equals 1 quart)
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 2 1/4 tsp active dry yeast
• 4 cups All-purpose Flour (You'll add another half cup later in the process so 4.5 cups in all)
• 1/2 teaspoon of Baking Powder
• 1/2  teaspoon of Baking Soda
• 1/2  Tablespoon of Salt
• about 3 sticks of Melted Butter (that would be 2 cups)
• 1 cup Sugar
• Generous Sprinkling Of Cinnamon

CREAM CHEESE FROSTING:

• 2 lbs of Powdered Sugar
• 1 8oz block of cream cheese
• 1/4 cup Melted Butter
• 1/8 teaspoon Salt
• 2 tsp vanilla extract

Instructions

To make the dough: 
Bring the milk, vegetable oil, sugar, and salt just below a boil over medium heat allowing the sugar can dissolve completely. Set aside. While you are waiting for the milk mixture to cool, place 4 cups of the flour in a large bowl. Once the milk reduces heat to "warm", sprinkle the yeast on top and let it sit on the milk for 1 minute. Make sure the mixture isn't too hot, otherwise it will kill the yeast and prevent the rise.

Pour the milk mixture into the bowl of flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place like your microwave for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. 

Beginning at the end closest to you, begin curling the dough into a log away from you. Take care in rolling the log tight. Finish rolling with the seam down.

With a sharp knife, make 1/2-inch slices. Coat the bottom of your baking sheet with butter. Place the sliced rolls in the pans, being careful not to overcrowd.

Repeat the rolling/sugar/butter process with the other half of the dough. Preheat the oven to 375°F. Cover the pan or pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. 

For the frosting:
Mix all of the ingredients together in a mixer until light and fluffy while the cinnamon rolls are baking. Place a dollop of frosting on each cinnamon roll as soon as you remove them from the oven. Smear the frosting around so that it completely covers the top and any sides you can see.

Enjoy!