PIONEER WOMAN CINNAMON ROLL RECIPE RECIPES

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PIONEER WOMAN CINNAMON ROLLS 101 RECIPE - FOOD.COM



Pioneer Woman Cinnamon Rolls 101 Recipe - Food.com image

Amazing reciepe complements of <A HREF="http://thepioneerwoman.com">The Pioneer Woman</A>. For step-by-step photographs, please refer to the Cooking tab of Pioneer Woman's website.

Total Time 3 hours 35 minutes

Prep Time 3 hours 15 minutes

Cook Time 20 minutes

Yield 56 rolls, 28 serving(s)

Number Of Ingredients 19

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

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, FatContent 23.9, SaturatedFatContent 10.9, CholesterolContent 42.2, SodiumContent 437.2, CarbohydrateContent 79.3, FiberContent 1.2, SugarContent 48, ProteinContent 5.8

EASY CINNAMON ROLL BREAKFAST CASSEROLE RECIPE



Easy Cinnamon Roll Breakfast Casserole Recipe image

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    Christmas    feed a crowd    baking    breakfast    brunch    comfort food

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 9

1 tbsp.

salted butter, for the baking dish

3

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

4

large eggs

1/2 c.

half-and-half

1/2 tsp.

ground cinnamon

1/4 tsp.

kosher salt

1/3 c.

packed dark brown sugar

1/3 c.

pecans. chopped

1/3 c.

sour cream

Steps:

  • Preheat the oven to 350°. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.  Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.  Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.  Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting. 

More about "pioneer woman cinnamon roll recipe recipes"

PUMPKIN CINNAMON ROLLS RECIPE - THE PIONEER WOMAN
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.
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 30 minutes
Category Thanksgiving, baking, breakfast, brunch, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
  • 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!
See details


PIONEER WOMAN CINNAMON ROLLS 101 RECIPE - FOOD.COM
pioneer woman cinnamon rolls 101 recipe - food.com image
Amazing reciepe complements of <A HREF="http://thepioneerwoman.com">The Pioneer Woman</A>. For step-by-step photographs, please refer to the Cooking tab of Pioneer Woman's website.
From food.com
Reviews 5.0
Total Time 3 hours 35 minutes
Calories 550 per serving
  • 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.
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PIONEER WOMAN CINNAMON ROLLS RECIPE - FOOD FANATIC
The Pioneer Woman knows a thing or two about cinnamon roll recipes. Read on for a delicious one.
From foodfanatic.com
Reviews 2.8
Total Time 3 hours 35 minutes
Calories 371 calories per serving
  • DOUGH 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.) ROLLS Remove half 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. FILLING Pour 3/4 cup 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 sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. 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. 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. Cover all 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 - 18 minutes. Do not 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 the icing over the top. ENJOY!
See details


PUMPKIN CINNAMON ROLLS RECIPE - THE PIONEER WOMAN
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.
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 30 minutes
Category Thanksgiving, baking, breakfast, brunch, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
  • 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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BEST NO-KNEAD DINNER ROLLS - HOW TO MAKE SOFT DINNER ROLLS
If you've never made homemade dinner rolls before, Thanksgiving is the perfect time to do so! Try Ree Drummond's soft, no-knead dinner roll recipe this year.
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category Thanksgiving, baking, main dish, side dish
  • Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).  Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined. Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours. Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
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PIONEER WOMAN'S CINNAMON ROLLS - SAVING ROOM FOR DESSERT
Dec 26, 2019 · Place the rolls, cut side down, into the prepared pans. Preheat oven to 375°F. Let the rolls rise in a warm location for 30 to 40 minutes. Once risen, the unbaked rolls should be puffed and smooth. To ensure the rolls have risen properly, gently press the edge of a roll with a knuckle.
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CINNAMON ROLLS RECIPE | REE DRUMMOND | FOOD NETWORK
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