Mommy's Kitchen - Recipes From my Texas Kitchen: The Pioneer Womans Cinnamon Rolls {Christmas Morning Breakfast}

Saturday, December 26, 2009

The Pioneer Womans Cinnamon Rolls {Christmas Morning Breakfast}

Well, Ree didn't actually bring these Delicious Cinnamon Rolls over to my house, wouldn't that be a dream!

 If she did I would put on a big pot of coffee and we could sit back and dish about life, recipes and kids all while we enjoyed her awesome cinnamon rolls.

OK slap me back to reality. I made these wonderful bad boys for Christmas morning along side of my favorite Breakfast Casserole.

One of the kiddos wanted cinnamon rolls and the other wanted the breakfast casserole. Who am I to disappoint, I know I'm a push over.

I really thought I was going to be strapped for time trying to get both of the recipes prepared. But it really wasn't bad if you just make good use of your time. I prepared the cinnamon roll dough on Christmas Eve.

I made a half recipe since Ree's recipe stated it made 7 round size pans. I let the dough do it's first rise, rolled it out then added all the butter, cinnamon sugar and rolled it up.

Sliced them up and placed the rolls into their pans and in the refrigerator they went till morning (covered with plastic wrap).Whew one thing down and one to go.

I have never prepared the breakfast casserole the night before. So I just browned the sausage and placed it in a zip lock bag till morning.

After that it is a cinch to toss together. In the morning I removed the cinnamon rolls from the refrigerator and placed them in a warm place to rise.

I usually place my yeast breads or rolls in the oven with the oven light on and place a bowl of hot water on the very bottom rack.

This process works out perfectly every time and the rolls rise up beautifully. While the rolls were rising we opened gifts and by the time we were done the rolls were ready to bake.

 I already have a homemade cinnamon roll recipe on my site and it's really good, but I think I am going to have to say that Ree's is better.

My husband really liked them and said they were better than my usual recipe. I think the next time I make this recipe I will freeze a tray or two for another day. 


We had plenty of leftovers, but that is OK my little guy was still enjoying these wonderful cinnamon rolls today.

If you haven't tried out the PW Cinnamon Rolls I highly recommend it because this recipe ROCKs!

Um mm I am so in love with these rolls.


Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon I used half granulated sugar and half brown sugar.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. 


Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. I used fishing line to cut my rolls for a even cut. If i use a knife i usually end up squishing the dough.

(spray the plastic wrap with baking spray). and cover the rolls and let rise for 20 to 30 minutes. See my note at the end of this post for my method of letting dough rise.

Just like this.

bake at 375 degrees until light golden brown, about 15 to 18 minutes. Let cool just a bit.


While the rolls are cooling prepare the icing. For the icing, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Our store was out of maple extract so i just substituted with vanilla.

Generously drizzle over the warm rolls. Don't skimp ice those puppies up really good.









Pioneer Woman's Cinnamon Roll Recipe: (full recipe for 7 round pans)

Ingredients:
1 - quart (4 cups) Whole Milk
1 - cup Vegetable Oil
1 - cup Sugar
2 - packages Active Dry Yeast
8 - cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 - teaspoon (heaping) Baking Powder
1 - teaspoon (scant) Baking Soda
1 - Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 - cups Sugar or 1 1/2 cups + 1/2 cup brown sugar
Generous Sprinkling Of Cinnamon


Maple Frosting or Vanilla:
1 - 16 oz bag Powdered Sugar
2 -teaspoons Maple or Vanilla Flavoring
½ - cups Milk
¼ - cups Melted Butter
⅛ - teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “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 both packages of Active Dry Yeast. Let this sit for a minute.

Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise in an oiled bowl for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the 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 overflow out of the pan, just punch it down). When ready to prepare rolls:

Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.

Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you.

Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan.

Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough.

Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. don't skimp on the frosting.

Cook's Note: Self rising flour can be used in place of all purpose flour. If using self rising dont forget to omit the baking powder, baking soda and salt. Self Rising flour already has all those ingredients added.



PW Cinnamon Rolls (Half Recipe) yeilds 3 round size pans

Ingredients
2 cups- Whole Milk
1/2 - cup Vegetable Oil
1/2 - cup Sugar
1 - packages Active Dry Yeast
4 - cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 - teaspoon (heaping) Baking Powder
1/2 - teaspoon (scant) Baking Soda
1/2 - Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 - cups granulated sugar or 1/2 cup + 1/2 cup brown sugar
Generous Sprinkling Of Cinnamon


Maple Frosting or Vanilla:
1/2 - bag Powdered Sugar (16oz)
1 -teaspoons Maple or Vanilla Flavoring
1/8 - cup Milk
2 - Tablespoons Melted Butter
⅛ - teaspoons Salt




Note: Anytime that I am working with yeast this is the method that I use to let my dough rise. I turn the oven light on and and place the dough that needs to rise on the middle rack of the oven. 

I usually spray a piece of plastic wrap with baking spray and cover the bowl. Then lay a towel over the plastic wrap. Set a bowl of hot water on the bottom rack of the oven (see above). 

By leaving the oven light on and adding the hot bowl of water it gives off just the right amount of warmth for the dough to rise. I do this again for the second rising of the cinnamon rolls, bread or yeast rolls.





Tina, The Mom in Mommy's Kitchen
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28 comments:

Mary said... #

These look wonderful Tina and you just can't go wrong with homemade cinnamon rolls. I'll bet yours are just as good!!

Hope you had a wonderful Christmas.

Diana Didona said... #

Winter Holidays as beautiful and quiet, which will fill the soul with joy, confidence, hope and love!

Amanda said... #

Those look fabulous! I have her cookbook, will have to check them out! Hope you had a joyous holiday :)

Heidi said... #

I've been eye-balling these rolls wanting to make them for quite some time. Now that they have your family approval I know they will be a winner here too!! Did you use the maple or vanilla flavoring? That's the main reason I hadn't tried them yet... I wasn't sure about the maple.

Mommy's Kitchen said... #

I used vanilla extract because the store was out of maple. I am doing maple next time. I also might switch the icing up a bit and add cream cheese and vanilla. So i guess there is three different icing recipes.

Tara Rison said... #

I made them, too. I used the maple flavoring and it was wonderful. Definitely give it a try. My family and neighbors loved them!

http://ittybittybookworms.blogspot.com/2009/12/more-pioneer-woman-recipes.html

Granna Girl said... #

I made the PW cinnamon rolls, too, and my family thought they were the best things I ever made. I did too!! I used the maple flavoring and coffee in the frosting, but I didn't use quite as much flavoring as the recipe called for. I seemed like too much.
It was soooooo good. I made a half recipe, and we cooked another pan of them this morning. Mmmmmmmm.

Lindsay Rudolph said... #

WOW...those look really good. And they don't look too difficult to make either. Perfect on a cold winter morning.

Velva said... #

Absolutely awesome! I would have loved a great hot cup of coffee and at least two of your cinnamon buns.

You did really good Christmas morning pulling this treat and a breakfast casserole together. My hat is off to you sister!

Happy Holidays to you and your family.

Sheryl said... #

I love your blog w/ it's recipes. It's like going home.

Debbie said... #

Darn it. I bought everything to make these rolls, printed out her recipe and then never got around to it. I'll have to have them for New years.

YaYa's Funhouse said... #

Hey Tina, I love all your recipes. I am asked often how I make such good banana nut bread. Of course, I always give them your website. My question is, can you use self rising flour instead of plain and elimnate the baking powder, soda, and salt??

Mommy's Kitchen said... #

YaYasfunhouse, yes and thank you for mentioning that. I had forgotten. I acutally used self rising flour and omitted the soda, baking powder and salt and they came out perfect. I will make a note on the post so everyone knows.

Gloria said... #

I love your old fashion cinnamon rolls, but I give these a try. They look good!

Jenna @ Newlyweds said... #

We had Pdub's cinnamon rolls christmas morning also, yum yum. I just love that recipe.

Leah Belle said... #

You are right! There is no better recipe for cinnamon rolls than PW's! I have been making them for about a year now...i make the whole recipe and freeze or give away several of the 7 pans! people love getting them for a gift!

i also love to vary the filling and frosting according to what fruit is in season. you can check out some of the variations i have tried here: http://leahbellesrecipes.blogspot.com/2009/10/cinnamon-rolls-to-die-for.html

Stephanie said... #

I've heard PW's Cinnamon Rolls are really good...but, haven't tried them yet! I don't really need an excuse to ever make cinnamon rolls, so I'll have to try her recipe next time! :-)

BTW, I finally made The World's Easiest Crusty Bread -- YUMMM! Wonderful!! Hope to get a post up about it by next week! Everyone should know about it! ;-)

Kathy said... #

Ree's is what? Inquiring minds want to know!!! ;)

Mamma M said... #

you're so creative and have the yummiest stuff!

Ingrid said... #

They look fantastic! I've wanted to try her recipe but didn't want 7 pans of those bad boys laying around so thanks for the half recipe. I can't wait to give it a try!

Quick question can I use 2% milk instead of whole or do you think it matters?
~ingrid

Newlywed Chef-ette said... #

Ohhhhh, this post is dangerous! I just Tweeted about how I'm already dreaming of eating them for breakfast this weekend (made a bunch before Christmas and froze them....) These things are just too dang good! :) PS Love your method of rising them, will definitely do that next time!

Anonymous said... #

I made these today and these were so good, I have to admit I wasn't exact with the ingredients, I always mess up, like I accidentally only used half the amount of yeast... and wasnt exact with the glaze..like adding a touch of heavy cream and not being exact with the measurements..but it was good, I will never buy the canned pillsbury again, I was proud to have actually made something that tasted so good, thanks and I love your blog, its one of my favorites to use :D and thank you for posting this

Candy said... #

I have a question about freezing the cinnamon rolls. Do you let the rolls rise and then freeze or do you bake the rolls and ice them and then freeze? I would like to give some as gifts and was not sure which was the correct way to freeze. Thanks for all your wonderful recipes!

lisa said... #

can they rise longer then a hour

The Better Baker said... #

Man those look wonderful! I can almost smell them too. I am a sucker for any kind of homebaked bread...especially cinnamon rolls. Thanks for sharing.

Smelanie said... #

I used unflavored dental floss to cut rolls. Make a circle wrap around where you would cut with knife and pull floss tight until you have a perfectly cut roll. :D

Anonymous said... #

Can I use self rising flour? Thought I had the right kind of flour

Tina Butler said... #

Yes self rising flour can be used in place of all purpose. Self rising flour already has the salt and baking powder added, so make sure to omit those from the cinnamon roll recipe if using self rising.