Thursday, July 14, 2011

Cinnamon Rolls with Cream Cheese Frosting

Look what
 I made

Cinnamon Rolls...

Lots and Lots
of them.

Cinnamon Rolls with a Cream Cheese Frosting
Adapted from The Pioneer Woman

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 tbsp active dry yeast
8 cups flour
1 tsp (heaping) baking powder
1 tbsp (scant) baking soda
1 tbsp (heaping) salt
1 cup melted butter
1 cups Sugar

Cream Cheese Frosting:
1 bag Powdered Sugar
1/2 cup Milk
1/4 cup Melted Butter
1/8 teaspoon Salt
1 packet cream cheese


1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 1 hour. 

2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute. 

3. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

4. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. Cover, then let rise overnight.

5. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form the dough into a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. 

6. Drizzle 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

7. Begin rolling the dough.  Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

8. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

9. For the frosting, mix together all ingredients listed and stir well until smooth. Taste and adjust as needed. Generously drizzle over the warm rolls.

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