The original recipe belongs to The Pioneer Woman, Ree Drummond. I made a few adjustments to suit my personality. However, I must give her all the credit. This is the best and the easiest recipe for cinnamon rolls. It' s a forever keeper.
Ingredients
1 pint of whole milk (evaporated milks works as well)
1/2 cup of vegetable oil
1/2 cup of white sugar
1 package of active dry yeast
4 1/2 cups of all-purpose flour
1/2 tsp (heaping) of baking powder
1/2 tsp (scant) of baking soda
1/2 tbsp of (heaping) of salt
1 stick of melted butter
1 cup pf white sugar
Generous sprinkling of cinnamon
Frosting:
1/2 bag of powdered sugar
1/4 cup of whole milk
2 tbsp of melted butter
1 tsp of vanilla
a pinch of salt
How To:
1. 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 about a minute.
2. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm place for about an hour. (In the summer, a closed garage is the best place. In the winter, it's best to have the dough sits on top of a hot oven.)
3. After an hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup of flour. Stir thoroughly well to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punch down the dough.
(Note: Dough is easier to work with if chilled for at least an hour.)
Preheat the oven to 375°F.
4. To assemble the rolls, remove half the dough from the bowl. On a well-floured baking surface, roll the dough into a large rectangle, about 15 x 5 inches. The dough should be rolled very thin.
5. To make the filling, pour half 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 1/2 cup of white sugar over the butter.
6. Roll the rectangle flat dough tightly towards you. Use both hands and work slowly, carefully keep the roll tight. When reaching the end, pinch the seam together. The dough log is now created.
7. Slice the log into 8-9 rolls. Place them into a pan (round, rectangle, or square pans will do.)
8. Repeat step 7 with the other half of the dough. Cover both pans with a kitchen towel and set aside to rise for about 30 minutes or longer before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t over bake the rolls.
Frosting
9. In a large bowl, whisk together the powdered sugar, milk, butter, salt, and vanilla. Whisk until smooth. The icing should be thick but you should still be able to pour it.
10. Remove pans from the oven. Immediately drizzle icing over the rolls (do NOT wait for the rolls to cool down), the rolls will absorb the icing very nicely.
11. Serve hot or warm as you'd like, again they're the easiest & the bestest rolls I've ever made.
Forgive me for missing some of the photos, once I make it again (very soon), I will be sure to add them!
Ingredients
1 pint of whole milk (evaporated milks works as well)
1/2 cup of vegetable oil
1/2 cup of white sugar
1 package of active dry yeast
4 1/2 cups of all-purpose flour
1/2 tsp (heaping) of baking powder
1/2 tsp (scant) of baking soda
1/2 tbsp of (heaping) of salt
1 stick of melted butter
1 cup pf white sugar
Generous sprinkling of cinnamon
Frosting:
1/2 bag of powdered sugar
1/4 cup of whole milk
2 tbsp of melted butter
1 tsp of vanilla
a pinch of salt
How To:
1. 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 about a minute.
2. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm place for about an hour. (In the summer, a closed garage is the best place. In the winter, it's best to have the dough sits on top of a hot oven.)
3. After an hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup of flour. Stir thoroughly well to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punch down the dough.
(Note: Dough is easier to work with if chilled for at least an hour.)
Preheat the oven to 375°F.
4. To assemble the rolls, remove half the dough from the bowl. On a well-floured baking surface, roll the dough into a large rectangle, about 15 x 5 inches. The dough should be rolled very thin.
5. To make the filling, pour half 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 1/2 cup of white sugar over the butter.
6. Roll the rectangle flat dough tightly towards you. Use both hands and work slowly, carefully keep the roll tight. When reaching the end, pinch the seam together. The dough log is now created.
7. Slice the log into 8-9 rolls. Place them into a pan (round, rectangle, or square pans will do.)
8. Repeat step 7 with the other half of the dough. Cover both pans with a kitchen towel and set aside to rise for about 30 minutes or longer before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t over bake the rolls.
Frosting
9. In a large bowl, whisk together the powdered sugar, milk, butter, salt, and vanilla. Whisk until smooth. The icing should be thick but you should still be able to pour it.
10. Remove pans from the oven. Immediately drizzle icing over the rolls (do NOT wait for the rolls to cool down), the rolls will absorb the icing very nicely.
11. Serve hot or warm as you'd like, again they're the easiest & the bestest rolls I've ever made.
Forgive me for missing some of the photos, once I make it again (very soon), I will be sure to add them!
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 I switched the pan because the one I used in the previous photo was a bit too big.  Oh my gosh....try sounding as ditzy as much as you can....they are soo yummeeeee! |  They are done and perfectly beautiful...no blemishes...they need no pro-active! |
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