Like Grandma's Cinnamon Rolls




Oh the weather outside is frightful, but our kitchen is so delightful, with smells of tasty rolls...let it snow, let it snow, hmm, hmm, hmm....

It may be 9° outside, but the fireplace roaring and the aroma of hot bread ladled in sugar and cinnamon is all it takes to welcome in the coldest temps in Tennessee since 1996.

I wasn't as lucky as most of my cousins, I didn't live down the street from Grandma, but I did get to visit each summer and at Christmas time.  Grandma White did her fair share of flipping flour and at Christmas time cinnamon rolls were one of her favorites.  I've looked for a while for a recipe that measured up to hers, and I think I have finally found it!  This comes from *The Pioneer Woman collection of bread and sweets. I am happy to have found it, because it only took one bake for our whole clan of kiddos and friends to thumbs up it!  There are several steps, but it's really not a hard recipe.  So, go ahead, start flipping out this recipe, and you will be so scrumptiously happy!

Like Grandma's Cinnamon Rolls
Yield: 12-16 large rolls

Dough Ingredients:         
2 c whole milk
½ c vegetable oil
½ c sugar
2¼ active dry yeast
4 ½ c flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Filling:
1 c melted real butter (give or take a little)
2 hefty tbs (or more) ground cinnamon
1 c sugar

Frosting:
Up to 1 lb box (I usually only use about half) powdered sugar
1 tsp maple flavoring
¼ c whole milk
2 Tbs melted butter
2 Tb strong coffee
pinch of salt or two

Directions:

Mix milk, vegetable oil, and ½ cup sugar in a pan. Scald this mixture, then remove from heat and let it cool for about an hour. I usually go ahead and pour the mix into my large glass mixing bowl since this is where the rest of the dough is going to end up.

Once the scalded milk mixture is cooled down sprinkle the yeast on top and let sit for about 5 minutes.


When the bubbles form from the yeast, start adding flour by stirring in 1 cup measures until you reach 4 cups. Cover and let rise for at least an hour.  If I have time, and my house is cold,  I let rise closer to two hours.

In another bowl add together:
½ c flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
Stir this into the first mixture.

After you add the other ½ cup flour and other ingredients to your dough it will be a bit dryer than in the picture to the right. This is before the above was added.

Now, you can put this in the fridge and make rolls later, but watch it closely.  If it starts rising out of the bowl punch it down. No biggie. But you probably should make the rolls within a day or two.

I usually go ahead and make my rolls after turning the dough out onto the floured board, but only after allowing the dough to rest for a bit.  (Dough is always better if you give it plenty of rest. I'm not sure why, think it has something to do with gluten, but probably mostly because it's lazy like those of us that consume mass quantities of fattening ole cinnamon rolls.)


This dough is going to roll out loud and proud, so make sure you have a large and well floured surface area then gently begin rolling out dough to a rectangular shape of about ¼" thick.

Build the Filling: (I will add a picture of "the building" process I am talking about here soon.)
Notice I said "build" the filling? That's because I have noticed that if you are careful with your butter, sugar and cinnamon by layering it carefully so that it doesn't actually become just a fat mixture on the dough that the end result is better.  If the sugar is laid on thick enough atop the butter it becomes a bit crunchy in the baking process and crunchy sugar is so yummy! OH! And notice the butter mixture does not go all the way to the edges.  This keeps the edges dry so the roll will adhere to itself when rolled.

Roll Your Roll:  Begin on the long side that is furthest away from you. Carefully roll dough toward you as tightly as you can without pushing butter mixture out of roll. After completely rolled, seal edges by gently pushing raw edges into the roll.

Cut Your Buns: Starting on one end of the roll and using a very sharp knife, slice into 1" sections and place in baking dishes. I use a 9x13 for most and put the rest in an 8x8 square or round.  Let rolls rise in pans for about an hour or until they are about double in bulk or a little less.

Bake at 375 degrees for about 13-17 minutes or until golden brown.

You can frost your cinnamon rolls while they are just out of the oven, or you can wait, but there's not much better than a hot sticky cinnamon roll with frosting and a hot cup of coffee on a winter's day like today~ so frost those babies up and enjoy!

To make frosting combine with a whisk all frosting ingredients listed above and swirl over cinnamon rolls to suite yourself.
These rolls are so rich I never use all the frosting, but that's okay because by using only half or so I only have to make the frosting every other batch of rolls.
If you use this recipe please tell me about your bake, or if you want to leave a comment, please do by clicking on the "leave comment" link below.  And FEEL FREE TO SHARE MY BLOG TOO! 

Until next time...
Flip more dirt & flours! 





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