CINNAMON ROLLS PIONEER WOMAN RECIPES

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CINNAMON ROLLS 101 - THE PIONEER WOMAN – RECIPES ...



Cinnamon Rolls 101 - The Pioneer Woman – Recipes ... image

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.

Provided by Ree Drummond

Categories     Christmas    baking    breakfast    dessert    main dish

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 40-50 servings

Number Of Ingredients 17

1 qt.

whole milk

1 c.

vegetable oil

1 c.

sugar

2

packages active dry yeast (0.25 ounce packets)

8 c.

(plus 1 cup extra, reserved) all-purpose flour

1 tsp.

(heaping) baking powder

1 tsp.

(scant) baking soda

1 tbsp.

(heaping) salt

Plenty of melted butter

2 c.

sugar

Generous sprinkling of cinnamon

1

bag powdered sugar

2 tsp.

maple flavoring

1/2 c.

milk

1/4 c.

melted butter

1/4 c.

brewed coffee

1/8 tsp.

salt

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.

PUMPKIN CINNAMON ROLLS RECIPE - THE PIONEER WOMAN



Pumpkin Cinnamon Rolls Recipe - The Pioneer Woman image

This recipe for Pumpkin Cinnamon Rolls is a fall treat worth adding to your fall baking bucket list. It's topped with cream cheese icing and chopped pecans.

Provided by Ree Drummond

Categories     Thanksgiving    baking    breakfast    brunch    comfort food    dessert    main dish    snack

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 0S

Yield 16 servings

Number Of Ingredients 26

1 1/2 c.

whole milk

1/2 c.

vegetable oil

1/2 c.

sugar

1

package (2 1/4 Teaspoons) active dry yeast

1 c.

pumpkin puree

5 c.

all-purpose flour, divided, plus more for rolling dough

1/2 tsp.

ground cinnamon

1/4 tsp.

ground nutmeg

1/4 tsp.

ground ginger

1/2 tsp.

baking soda

3/4 tsp.

baking powder

1/2 tsp.

salt

1/2 c.

salted butter, melted

1/2 c.

granulated sugar

1/2 c.

brown sugar

1/2 tsp.

ground cinnamon

1/4 tsp.

ground nutmeg

1/2 tsp.

ground ginger

3/4 c.

finely chopped pecans

8 oz.

cream cheese, at room temperature

1/2 lb.

powdered sugar

2 tbsp.

whole milk, plus additional as needed

2 tbsp.

unsalted butter, melted

Dash of salt

1/2 tsp.

maple extract, optional

1/4 c.

finely chopped pecans

Steps:

  • For the dough: In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling, between 105 - 115 degrees, then remove the pan from the stove. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy, about 5 minutes. Stir in the pumpkin puree until combined. In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking soda, baking powder and salt until totally combined. Make the rolls: Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans. Turn out dough onto a well floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle this all over the buttered surface of the dough. Sprinkle with the chopped pecans. Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1 1/2 -inch thick slices and place them in the greased pans (8 rolls in each pan). Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges. For the frosting: While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar and milk in the bowl of an electric mixer. Beat smooth until fluffy. Add the butter, salt and maple extract, if using, and beat until combined. Ice rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting, then allow them to sit for 15 minutes before serving. Delicious!

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