Soft and gooey, these are the best cinnamon rolls we have ever made! A simple substitution of brown sugar creates a little twist on this Pioneer Woman classic. So Good!
This recipe was adapted from The Pioneer Woman: Cinnamon Rolls 101, by Ree Drummond.
- 1 Quart Whole Milk
- 1 Cup Vegetable Oil
- 1 Cup Sugar
- 2 Packages or 2 Scant Tablespoons of Yeast (0.50 ounces)
- 8 Cups of All-Purpose Flour plus 1 Cup (reserved to use after initial rise)
- 1 Heaping Teaspoon Baking Powder
- 1 Scant Teaspoon Baking Soda
- 1 Heaping Tablespoon Salt
- 2 Sticks of Butter, Melted ((one for each roll) plus 1 Stick of Butter, Melted (divided equally to butter the pans)
- 2 Cups Brown Sugar
- 2 Tablespoons Ground Cinnamon
- 1 Stick Butter
- 8 Ounces Cream Cheese
- 1 Pound Powdered Sugar
- 1 Teaspoon Vanilla
- 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.
- Set the pan aside to cool to about 105 degrees.
- 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
- While you’re waiting, measure out 8 cups of all purpose flour into a bowl and set it aside.
- In a separate bowl, sift together 1 cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda, and 1 heaping tablespoon of salt. Set this mixture aside to use later.
- Back to the main pot: Begin to add the 8 cups of flour to the pot in 1 cup increments, stirring after each 1 cup addition until flour is fully incorporated. Stirring during this process becomes increasingly difficult as you add the flour and the dough becomes thicker. At some point you will have to stop using the whisk or spoon and switch to using your hands. Here’s where things get messy! Sprinkle 1 cup of flour over the surface of the pot and reach in with both hands and start mixing away. The dough is wet and sticky and your hands will be covered in it. Just scrape it off your hands and the sides of the pot periodically and keep working the dough. When you have added all 8 cups of flour, work the dough by twisting it around and around in the pan until all of the flour has been incorporated.
- The First Rise: When all 8 cups of flour are incorporated, spread the dough so as to cover the bottom of the pot. Cover the pot with the lid of the pot or a towel and set aside for 1 hour. Alternatively, the dough can be refrigerated at this point for 1-3 days. When you are ready to use the dough, just remove it from the refrigerator and set it on the counter for about an hour.
- While you’re waiting, prepare for the next steps by doing the following:
- Pre-heat the oven to 375 degrees.
- Prepare the 7 Round Pans by buttering the inside of all pans with 1 stick of butter, melted and divided equally among the pans.
- Melt the remaining 2 sticks of butter in 2 separate bowls.
- Prepare the Brown Sugar and Cinnamon Mixture in 2 separate bowls by combining 1 cup of Brown Sugar and 1 Tablespoons of Cinnamon in each bowl, stirring to combine the mixture.
- After the dough has risen: Add the remaining cup of flour mixture by sprinkling it over the surface of the dough, using your hands to incorporate it into the dough in the pot. Once the remaining cup of flour mixture has been incorporated, keep working the dough in the pan with your hands until it becomes smooth and elastic and still remains just a little bit sticky to the touch.
- The dough is ready to use at this point to form the cinnamon rolls. Turn the whole lump of dough out of the pot onto a counter that has been dusted with flour. Divide the dough in half with a knife. Fold one piece in half and set aside on a four dusted counter and cover it with a towel while you work with the other half of the dough.
- Roll out the dough into a 30 x 10 inch rectangle.
- Pour and spread out 1 cup of melted butter onto the rectangular surface of dough.
- Sprinkle and spread the Brown Sugar Mixture out evenly over the surface of the dough, covering the butter.
- Using your fingers, gently roll up the dough toward you, going back and forth along the length of the dough as you roll it up to make one long log of cinnamon roll.
- Now, Cut the dough into individual cinnamon rolls. Using a sharp knife cut the log in half, then in quarters, then keep cutting until you cut the cinnamon rolls into 1 inch segments. One log should yield 24-30 Cinnamon Rolls.
- Place 7 rolls in each pan, laying each down on its side so you can see the swirl of cinnamon face up.
- Repeat steps 15-20 with the second half of dough.
- Cover the individual pans of cinnamon rolls with a flour sack towel or kitchen towel and let rise for 30-60 minutes.
- When the Cinnamon Rolls have risen, bake them all at the same time in the oven on two different racks for approximately 18 minutes.
- Put all frosting ingredients in a bowl and beat until smooth.
- Frost Cinnamon Rolls once they are cool.