THE BEST HOMEMADE CINNAMON ROLLS
Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.
Categories brunch Christmas Easter food gift baking breakfast brunch comfort food dessert main dish
Time 2h30m
Yield 40-50 servings
Number Of Ingredients 17
Steps:
- 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 8 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 combine. 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: The dough is easier to work with if it has 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 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 1 cup of 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, cinnamon-y, sugary, gooey log.
- Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round 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 degrees. 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 in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove the 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. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
PIONEER WOMAN CINNAMON ROLLS 101
Amazing reciepe complements of The Pioneer Woman. For step-by-step photographs, please refer to the Cooking tab of Pioneer Woman's website.
Provided by SiouxzQzz
Categories Breads
Time 3h35m
Yield 56 rolls, 28 serving(s)
Number Of Ingredients 19
Steps:
- Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
- Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, 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 splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let's do that, shall we?.
- Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
- Now drizzle melted butter over the dough. Don't be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.
- Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that's no big deal. Next, pinch the seam to the roll to seal it.
- Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls).
- Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
- GLAZE:.
- While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed.
- Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.
Nutrition Facts : Calories 550, Fat 23.9, SaturatedFat 10.9, Cholesterol 42.2, Sodium 437.2, Carbohydrate 79.3, Fiber 1.2, Sugar 48, Protein 5.8
THE BEST COFFEE CAKE. EVER. PIONEER WOMAN.
Make and share this The Best Coffee Cake. Ever. Pioneer Woman. recipe from Food.com.
Provided by AmyZoe
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
- Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
- In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
PIONEER WOMAN'S CINNAMON ROLLS
These buttery soft and pillowy cinnamon rolls covered in maple icing will absolutely melt in your mouth. They are a labor of love that is 100% worth it!
Provided by Adapted from The Pioneer Woman
Categories Dessert
Time 30m
Number Of Ingredients 16
Steps:
- Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.
- After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you'll need 4 1/2 tsp). Let sit for a moment to absorb in the milk mixture.
- Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour. Using the hook attachment of your stand mixer incorporate flour together. If you'd rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour.
- Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air. Mix in remaining cup of flour, baking powder, baking soda and salt. Stir mixture together.
- Sprinkle rolling surface generously with flour.
- Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).
- Drizzle 1/2 to 1 cup melted butter over the dough.
- Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough). Generously sprinkle cinnamon.
- Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it. Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.
- Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice. If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls. If using a disposable round foil pie pan you should be able to get seven rolls to a pan. If using a disposable square foil cake pan you should be able to get 9 rolls to a pan. Lay them in the buttered pans.
- Let the rolls rise for 20 to 30 minutes. Repeat this process with the other half of the dough. Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.
- If you're giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F. Bake about 15 to 18 minutes until golden brown.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 5 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 23 mg, Sodium 175 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CINNAMON ROLLS
Provided by Ree Drummond : Food Network
Time 2h35m
Yield 40 to 50 cinnamon rolls
Number Of Ingredients 17
Steps:
- 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 8 cups of the flour. Stir until just combined, and 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 combine. 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. (The 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 of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
- For the filling: Pour 3/4 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 granulated 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 1/2-inch slices. One "log" 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 degrees 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 until golden brown, 15 to 18 minutes. 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 more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove the pans from the oven. Immediately drizzle the 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. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
CINNAMON ROLL MONKEY BREAD
Cinnamon roll monkey bread is the decadent combination of cinnamon rolls baked monkey-bread-style into a gooey, flaky, indulgent treat!
Categories Easter Mother's Day winter baking comfort food dessert
Time 1h
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Open the cinnamon roll tubes and remove the frosting cups; set them aside to come to room temperature. Separate the dough into individual cinnamon rolls and cut each roll into 6 pieces.
- In a large mixing bowl, combine the granulated sugar and cinnamon. Set aside.
- In a small saucepan, melt the butter over medium heat. After it is melted, continue to cook it for an additional 3 to 5 minutes, or until the foam and butter underneath are golden brown. Remove from the heat and add the vanilla (it will bubble up!). Once the bubbles have subsided, whisk in the brown sugar until smooth and well combined.
- Meanwhile, thoroughly spray a 12-cup nonstick Bundt pan with nonstick cooking spray. Add half of the cinnamon roll pieces to the mixing bowl with the cinnamon-sugar mixture. Toss well to coat the pieces. Place the pieces in the Bundt pan, creating an even layer. Drizzle with half of the butter-brown sugar mixture. Repeat tossing and layering with remaining ingredients, stirring butter-brown sugar mixture before drizzling, if needed.
- Bake for 35 to 40 minutes, until the monkey bread has puffed up about 1 inch in the pan and the top is deep brown. Let cool for 10 minutes in the pan, then place a dinner plate over the top of the pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully remove the bundt pan (give it a few taps if the bread doesn't seem to be releasing) and let it slide out onto the plate.
- Meanwhile, mix the cream cheese with a small rubber spatula until very smooth. Add in the contents of the frosting cups, whisking well to combine. Dollop the icing all over the top of the monkey bread, letting it melt into the top and drizzle down the sides. Serve immediately.
More about "pioneer woman cinnamon rolls 101 food"
PIONEER WOMAN'S CINNAMON ROLLS - SAVING ROOM FOR …
From savingdessert.com
4.8/5 (28)Calories 179 per servingCategory Bread, Breakfast or Brunch
- Mix the milk, vegetable oil and sugar in a small sauce pan. Warm over medium heat just until the sugar is dissolved and the mixture reaches 95-100°F (lukewarm) on an instant read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed, until the milk reaches 95° to 100° F on an instant read thermometer.
- Using an electric mixer or whisk, combine the frosting ingredients and blend until smooth. The frosting should be thick, but pourable. Generously drizzle over the warm rolls. Feel free to go little crazy and don’t skimp on the frosting. Serve immediately.
PIONEER WOMAN CINNAMON ROLLS RECIPE - FOOD FANATIC
From foodfanatic.com
2.8/5 (204)Total Time 3 hrs 35 minsCategory Food NetworkCalories 371 per serving
CINNAMON ROLLS - SEANNA'S KITCHEN
From seannaskitchen.com
Cuisine Baked GoodsTotal Time 2 hrs 18 minsEstimated Reading Time 8 minsCalories 226 per serving
- Pour 1 quart of whole milk into medium-sized pot. Add 1 cup of vegetable oil and 1 cup of sugar to the milk. Heat this mixture until it is just under a boil. Stirring to dissolve the sugar.
- When reaches 105 degrees, sprinkle 2 scant tablespoons or 0.50 ounce of Dry Active Yeast over the top of the milk and let rest for a minute
NOTES ON CINNAMON ROLLS - HOW TO MAKE ... - THE PIONEER …
From thepioneerwoman.com
Author Ree DrummondPublished 2010-10-01Estimated Reading Time 5 mins
- Loose vs. Firm Dough. One of the most common questions I’m asked about the rolls is related to the looseness/stickiness of the dough. In fact, if you make the dough and go straight into making the rolls, the dough will be very loose and sticky, and the rolls will be less “perfect” in their shape and how well they hold together.
- Amount of Butter: MESS! The amount of butter directly impacts the messy factor. My approach is to add butter until I think there’s enough, then add more.
- I don’t like maple (or I don’t like coffee). What are my options for the icing? The pour-on maple icing for my cinnamon rolls is part of the wonderment of the whole thing: it’s thin enough to run into the cracks and crevices of the warm rolls and turns the rolls into something incredibly special.
- Freezing Rolls: When? I’m often asked when in the process the cinnamon rolls can be frozen. The answer is…anytime! * You can freeze the rolls, unrisen, in the pan.
- Now, go make cinnamon rolls! Make them for everyone in your life. This is a love that must be shared. New Thanksgiving recipe Monday morning! Love, Pioneer Woman.
PIONEER WOMAN CINNAMON ROLLS 101 RECIPE - FOOD.COM ...
From pinterest.com
5/5 (7)Total Time 3 hrs 35 minsServings 56
HOW TO MAKE THE PIONEER WOMAN'S CINNAMON ROLLS - THE QUICK ...
From thequickjourney.com
5/5 (1)Total Time 2 hrs 30 minsCategory BreakfastCalories 100 per serving
WATCH REE DRUMMOND MAKE HER HOMEMADE CINNAMON …
From thepioneerwoman.com
Estimated Reading Time 2 mins
PUFF PASTRY CINNAMON ROLLS - PIONEERING FOR THE CITY WOMAN
From pioneerwomanchallenge.wordpress.com
Estimated Reading Time 4 mins
CINNAMON ROLLS 101 - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CINNAMON ROLLS PIONEER WOMAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
√ PIONEER WOMAN CINNAMON ROLLS 101 - PIONEER WOMAN BEST ...
From pioneerwomanbestrecipes.blogspot.com
√ PIONEER WOMAN CINNAMON ROLLS 101 - PANCAKES RECIPE ...
From pancakesrecipepioneerwoman.blogspot.com
√ PIONEER WOMAN CINNAMON ROLLS 101 - PIONEER WOMAN APPLE TART
From pioneerwomanappletart.blogspot.com
√ PIONEER WOMAN CINNAMON ROLLS 101 - MUG OMELET PIONEER …
From mugomeletpioneerwoman.blogspot.com
CINNAMON ROLL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PIONEER WOMAN RECIPE CINNAMON ROLLS - ALL INFORMATION ...
From therecipes.info
WORLD BEST COFFEE RECIPES: PIONEER WOMAN CINNAMON ROLLS 101
From worldbestcoffeerecipes.blogspot.com
PIONEER WOMAN CINNAMON ROLL RECIPE RECIPES ALL YOU …
From stevehacks.com
CINNAMON ROLLS 101 | PUNCHFORK
From punchfork.com
SWEET ROLL CENTRAL - THE PIONEER WOMAN
60 PIONEER WOMAN CINNAMON ROLLS IDEAS | CINNAMON ROLLS ...
From pinterest.ca
√ PIONEER WOMAN CINNAMON ROLLS 101 - NEW RECIPES PIONEER …
From newrecipespioneerwoman.blogspot.com
PIONEER WOMAN RECIPES CINNAMON ROLLS 101 - THE VEGETARIAN ...
From thevegetarianrecipeshealthy.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love