Growing up, my mom made cinnamon rolls a few times a year and I loved how they made the whole house smell like dough, butter, cinnamon and sugar. She’d usually make them the night before so they’d be ready first thing in the morning. Now that I’m older, this recipe from The Pioneer Woman reminds me of my mom’s cinnamon rolls. Thanks to my cousin for finding the recipe and letting me take a million pictures during the baking process!
This recipe makes 7 aluminum pie pans of cinnamon rolls, so it’s great if you want a bunch to share. You can always half the recipe if you want less!
Start out with a big pan and combine 1 quart whole milk, 1 cup vegetable oil and 1 cup of sugar over medium heat. Heat the mixture just until the boiling point, then remove from heat and let sit 45 minutes to an hour. After an hour, add 2 packages of of active dry yeast and wait a minute or so before stirring. I don’t know why you have to wait before stirring. Just do it!
After you’ve stirred in the yeast, add 8 cups of all-purpose flour and stir to combine. Cover and let sit for 1 hour. After an hour, add 1 heaping teaspoon baking powder, 1 scant teaspoon baking soda, 1 tablespoon salt and 1 more cup of flour. Stir to combine.
Next, flour a large surface. Divide the dough into 2 batches and roll out the first batch into a long rectangle looking thing.
Pour 1 cup melted butter over the dough and use your fingers to spread it around evenly…
Next, sprinkle with cinnamon and 1 cup of sugar. Be generous! This is not the time to be stingy.
Now it’s time to roll up the dough into a long tube. Try to roll tightly and as evenly as possible. At this point, you’re going to have melted butter and flour all over the place. Try to embrace your inner Messy Bessie and go with it.
Once you have the dough rolled up, pinch the seams together so everything stays in place. You don’t want any butter, cinnamon or sugar to escape! Cut the tube into individual cinnamon rolls. Each should be about an inch and a half thick.
Butter the aluminum pie pans and place the cinnamon rolls in them.
Preheat the oven to 375° and grab the other half of the dough. Repeat the process of rolling it out, adding the filling, rolling in to a tube and cutting into individual rolls.
You should now have seven pie pans filled with cinnamon rolls. Cover them with a towel and let rise 20 minutes before baking. After 20 minutes, remove the towel and bake 13 to 17 minutes or until golden brown.
You can make the icing while the rolls are baking! Whisk together 2 pounds powdered sugar, 1/4 cup whole milk, 6 tablespoons melted butter, 1/4 cup strongly brewed coffee and a dash of salt. Combine then whisk in 1 tablespoon of maple flavoring or extract.
When the rolls are finished baking, take them out of the oven and drizzle the icing while they’re still warm.
You can find the the complete, printable recipe from The Pioneer Woman here.