Being a homeschool family, our workload during the week is pretty heavy. Breakfast usually consists of something fast but filling. The weekend is a whole other story.
We like to have big family breakfasts on Saturday and Sunday mornings. Ian prefers eggs and fruit, Jacob likes lots and lots of pancakes. We all have our favorites. Last week, Nathan asked me to make some cinnamon rolls because “it had been a long time since we had any”.
Truthfully, I’ve always made store bought cinnamon rolls because they’re easier and I’ve never found a recipe that I really like. I LOVE a good homemade cinnamon roll. They are the best! I’m happy to say, I finally found the perfect recipe for cinnamon rolls.
I found this recipe on Pinterest, but it’s actually the Pioneer Woman's recipe which means it’s awesome. Every recipe I’ve ever tried of hers, I’ve loved. I love Ree Drummond. Did I tell you I met her once? She had a book signing here in Pearland so a few friends and I waited in line for her to sign our cookbooks.
She was as genuine and funny in person as she is on her blog (and I’m sure on her show too but we don’t have cable so I haven’t seen it). I have a hard time wrapping my mind around how she does it all? Homeschool, cooking show and books, blogging, photography, living on a ranch, etc. She’s my hero.
Back to the recipe. I wanted to share with you the most amazing cinnamon roll recipe courtesy of the Pioneer Woman. I hope you enjoy it as much as we did.
Photo credit: The Pioneer Woman Blog
Adapted from: The Pioneer Woman
Note: The original recipe makes about seven 8" round aluminum tins of cinnamon rolls. After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.
Ingredients: (This is 1/2 the original recipe)
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed
Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.
Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.