PIONEER WOMAN CINNAMON ROLLS
Steps:
- Mix the milk, oil and sugar in large pot. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool, 1hr. When the mixture is lukewarm to warm, NOT hot, sprinkle in Active Dry Yeast. Let sit for a minute. Add 8 cups flour,stir. Cover and let rise for at least an hour. Then add 1 more cup of flour, the baking powder, baking soda and salt, stir. At this point, you could cover the dough and put it in the fridge 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). 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. Roll 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 400 degrees (see note below) 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. Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees. MB bake sale yields for 1.5x batch: 16x huge rolls (3in) 8x8pan (ends, 1-2in)
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