Breads - Pioneer Woman's Cinnamon Rolls recipes
Author: Keith Beltron
Get Cinnamon Rolls Recipe from Food Network Get Orange Sweet Rolls Recipe from Food Network Before going to bed I checked on it and had to punch it down - and it was fine until morning.
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
Total time: 215 minutes
Cook time: 20 minutes
Prep time: 195 minutes
Yields: 56 servings
Number of ingredients: 19
Provided by: SiouxzQzz
Total time: 215 minutes
Cook time: 20 minutes
Prep time: 195 minutes
Yields: 56 servings
Number of ingredients: 19
Ingredients:
- 4 cups whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 4 1/2 teaspoons active dry yeast
- 8 cups all-purpose flour
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 1/2-2 cups melted butter
- 1 cup sugar
- generous sprinkling cinnamon
- 7 tablespoons melted butter
- 2 lbs powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup brewed coffee
- 1/8 teaspoon salt
Nutrition:
- Calories: 550 calories
- Fat: 23.9 grams
- Saturated Fat: 10.9 grams
- Cholesterol: 42.2 milligrams
- Sodium: 437.2 milligrams
- Carbohydrate: 79.3 grams
- Fiber: 1.2 grams
- Sugar: 48 grams
- Protein: 5.8 grams
- 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.
Joy the Baker Bakes Cinnamon Rolls with The Pioneer Woman
Joy adds a California twist to Ree Drummond's family recipe for cinnamon rolls.Check out
Duration: 6:49
Cinnamon Rolls ~ Our Christmas Morning Tradition (from
Cinnamon Rolls ~ Our Christmas Morning Tradition (from The Pioneer Woman) Ingredients
Duration: 30:15
Pioneer Woman's Cinnamon Rolls
I made these cinnamon rolls for the first time this week while being snowed in -- and they were fantabulous and SUPER EASY! They were a big hit with my family! The only change I made was the glaze that I used. This recipe called for a maple glaze -- but that didn't sound good to me. So I used the glaze off of another recipe from a scrapbook retreat that I have gone to - and Bary is a fabulous baker! I will include both glazes here. **I did cover the dough and put in the fridge over night and then made the rolls the next morning. Before going to bed I checked on it and had to punch it down - and it was fine until morning.
Provided by: JANET R @DecaturMom
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 25
Provided by: JANET R @DecaturMom
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 25
Ingredients:
- 1 quart(s) whole milk
- 1 cup(s) vegetable oil (i used canola oil)
- 1 cup(s) sugar
- 2 package(s) active dry yeast
- 8 cup(s) all purpose flour
- 1 cup(s) extra flour - separated
- 1 teaspoon(s) heaping, baking powder
- 1 teaspoon(s) scant, baking soda
- 1 tablespoon(s) heaping, salt
- - plenty of melted butter
- 2 cup(s) sugar
- - generous sprinkling of cinnamon
- GLAZE (THE GLAZE THAT I USED)
- 1/2 cup(s) sugar
- 1/4 cup(s) butter
- 1/4 cup(s) milk
- 1 1/2 cup(s) powdered sugar
- 1 teaspoon(s) vanilla
- MAPLE FROSTING (WITH ORIGINAL RECIPE)
- 1 - bag powdered sugar
- 2 teaspoon(s) maple flavoring
- 1/2 cup(s) milk
- 1/4 cup(s) melted butter
- 1/4 cup(s) brewed coffee
- 1/8 teaspoon(s) salt
How to cook:
- Mix the milk, oil, and sugar in a pan. 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 both packages of Active Dry Yeast. Let this sit for a minute.
- Then 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least 1 hour.
- After rising for at least 1 hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
- (At this point, you could cover the dough and put it int he fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and it if starts to overflow out of the pan, just punch it down)
- When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
- Drizzle 1/2 - 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
- Starting with the long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
- Cut several pats of butter in small pieces and put in the bottom of the pan. (I used a cookie sheet) Cut the rolls approx. 3/4 - 1 inch think laying them on top of the pats of butter.
- Let the rolls rise for 30-45 minutes. Bake at 375 for 15-18 minutes or until golden brown.
- For the glaze that I used: put the sugar, butter, and milk in a small saucepan and bring to boil and boil for 1 minute. then add the powdered sugar and vanilla. Cool for 5 minutes and then glaze the rolls.
- For the maple frosting: mix together all ingredients and stir well until smooth. it should be think but pourable. Taste and adjust as needed.
- Generously drizzle the glaze/frosting of your choice over the warm rolls.
- ENJOY!
Cinnamon Rolls
Get Cinnamon Rolls Recipe from Food Network
Provided by: Ree Drummond : Food Network
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 140 minutes
Yields: 50 servings
Number of ingredients: 17
Provided by: Ree Drummond : Food Network
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 140 minutes
Yields: 50 servings
Number of ingredients: 17
Ingredients:
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 packages (4 1/2 teaspoons) active dry yeast
- 9 cups all-purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- 2 cups (4 sticks) unsalted butter, melted, plus more as needed
- 1/4 cup ground cinnamon, for sprinkling
- 2 cups granulated sugar, plus more as needed
- 2 pounds confectioners' sugar
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract
How to cook:
- For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. 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, cover with a clean kitchen towel and set aside in a relatively warm place for 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.
- Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
- To make the filling, pour 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!
- Beginning at the end farthest from you, roll the rectangle tightly toward 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 will be divine. When you reach the end, pinch the seam together.
- Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd.
- Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.
- While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.
- While the rolls are still warm, generously 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!
Orange Sweet Rolls
Get Orange Sweet Rolls Recipe from Food Network
Provided by: Ree Drummond : Food Network
Total time: 130 minutes
Cook time: 30 minutes
Yields: 48 servings
Number of ingredients: 17
Provided by: Ree Drummond : Food Network
Total time: 130 minutes
Cook time: 30 minutes
Yields: 48 servings
Number of ingredients: 17
Ingredients:
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 tablespoons) butter, melted
- 8 tablespoons orange marmalade
- 1 cup lightly packed brown sugar, plus more as needed
- 1/4 teaspoon salt
- Zest and juice of 2 oranges
- 4 cups powdered sugar, sifted
- Dash of salt
- 1/2 cup whole milk, more if needed for a pourable consistency
- 1/2 stick (4 tablespoons) butter, melted
How to cook:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
