Cinnamon Rolls Recipe | RC Willey Blog

Cinnamon Rolls Recipe

Posted by Alyssa on December 3, 2017

cinnamon rolls

For some reason, finding and making a good cinnamon rolls recipe in the beginning of December really helps me ring in the holiday season! Honestly, is there anything better than the smell of warm cinnamon and freshly baked bread? There are so many good recipes for cinnamon rolls out there, but this one is my favorite! 

Cinnamon Rolls Recipe

This recipe from The Pioneer Woman is so easy to make - and the results are amazing. Warm cinnamon rolls with a maple frosting. So delicious. This recipe also makes a TON of cinnamon rolls. Unless I’m going to go out and deliver some to friends or I have a large crowd to feed, I usually end up halving it. I’ve copied the recipe down here, but you can check it out for yourself at The Pioneer Woman

INGREDIENTS 

For the Rolls -

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Sugar

2 Packages Active Dry Yeast

8 cups (plus 1 cup extra, reserved) 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

 

For the Maple Frosting -

1 bag Powdered Sugar

2 teaspoons Maple Flavoring

½ cup Milk

¼ cup Melted Butter

¼ cup Brewed Coffee

⅛ teaspoon Salt

  • For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
  • Add 9 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combvine. 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.)
  • To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30x10 inches. The dough should be rolled very thin.
  • To make the filling, pour ¾ 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. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long, buttery, cinnamony, sugary, gooey, log.
  • Slip a cutting board underneath the roll and with a sharp knife, make ½-inch slices. One “long” will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. Each pan will hold 7 to 9 rolls.
  • Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the 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. Don’t allow the rolls to become overly brown.
  • While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add any more ingredients you need to taste. The icing should be somewhat thick but still very pourable.
  • Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

Like I said, this recipe makes a lot of rolls, so get ready to spread some holiday cheer by giving out baked goods! And of course, don't forget that if you need a new oven to get your cinnamon rolls baked to perfection, RC Willey has what you need. 

What are you baking this holiday season? 

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