|Sorry for the bad picture, but my camera broke :( Have to rely on my cellphone!!|
There are many times in life when someone claims that they make the best of something or that they have eaten the best possible version of it somewhere in the world. And think I half of the times those claims don't hold true to a taste test and you and end up disappointed. However, this time I have to hand it over to the Pioneer Woman. Having already made Cinnamon rolls before, I was expecting a similar result from this recipe. But was I wrong! These rolls are melt in your mouth delicious and I am not at all surprised that she makes 7 pans at a time because my sister and I managed to finish 2 pans all by ourselves in just two days. If all you have eaten is the store bought stuff its time you whip out the yeast and create these babies. The best part about this recipe is there is no kneading of the dough. Just mix with a spoon or spatula and you are ready to roll (no pun intended!). I didn't want to make the entire recipe so I searched for a scaled down version and got it on another blog (even though I could have calculated it myself - talk about lazy!). I got three pans of seven - eight rolls each, next time I will not roll out the dough as much. I added all the flour at once in the beginning without reading the recipe properly and had to add the baking powder and soda on their own later on. However, this didn't affect my rolls at all and I got a great rise. Because I was pressed for time I made the dough one night and the rolls the next day and the dough was a lot easier to work with. You do have to knead it with a little flour so that it is no longer sticky. In her recipe Pioneer Woman makes a lot of frosting and drowns the rolls in them. But I preferred the rolls with just a drizzle as the frosting was way too sweet for our tastes. I suggest adding a little at a time according to your sweet tooth.
P. S - For Step-by-step photos and instructions check the Pioneer Woman's Site.
Ingredients - Aprox. 20 rolls.
For The Rolls
1 1/3 Cup Whole Milk
1/3 Cup Vegetable Oil
1/3 Cup Caster Sugar
1 1/2 Tsp Dry Yeast - I used instant yeast
2 2/3 Cups All-Purpose Flour (Maida) (+ 1/3 Cup for sprinkling)
1/2 Tsp Baking Powder
1/3 Tsp Baking Soda
1 Tsp Salt
100 Gms (1/2 Cup/1 Stick) Unsalted Butter (Melted)
1/2 Cup Brown Sugar
Cinnamon Powder - As Much As You Like
For The Vanilla Frosting
2 Cups Powdered Sugar
1 Tsp Vanilla Essence
3/4 Cups Milk
2 Tbsp Brewed Coffee
1/2 Cup Roughly Chopped Pecans (Optional)
A Pinch of Salt
1. Mix the milk, vegetable oil and sugar in a saucepan. 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 the yeast (Whichever yeast you are using). Let this sit for a minute. Transfer the mixture to a big mixing bowl and add 2 cups of all-purpose flour. Stir together and cover. Let rise for at least an hour.
2. After rising for at least an hour, add remaining 2/3 cup of flour, the 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 overflow out of the pan, just punch it down).
3. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle (I added some extra flour and kneaded my dough till no longer sticky). Then roll the dough thin, maintaining a general rectangular shape. Drizzle the 100 gms melted butter over the dough. Now sprinkle the brown sugar over the butter followed by a generous sprinkling of cinnamon. (Put the cinnamon powder in a sieve and lightly tap against your hand to get an even sprinkling all over).
4. Now, starting at the opposite end, 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.
5. Generously grease three 7, 8 or 9 inch round foil, cake or pie pans. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans (A bread knife or large serrated knife works best). Turn on oven and pre-heat to 190 Degrees C (375 Degrees F).
6. Let the rolls rise for 20 to 30 minutes, then bake until light golden brown, about 15 to 18 minutes.
Make The Frosting - Mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.