It seems like just yesterday that I made these for the Morning After Mark and Emily Got Married Brunch.  But it wasn’t yesterday, it was more like yestermonth.  As you can tell, I’ve been slow with the uploading of pictures.  But I’ve just completed a giant batch, hopefully enough to last me through my next upload dry spell.

I used this recipe for the first time that day.  I woke up early-ish to make them in time for the brunch and was a little worried.  The dough didn’t look like it had risen properly, it was still somewhat soft and the filling kept inconveniently oozing out.  It took about half an hour between putting the time I sliced them and put them into a pan and the time they started baking (aka, the commute to Tara’s house).  I like to think of that half hour as when the magic happened, as they puffed up even more while sitting in the pan.  The oozing filling also created a nice caramelization affect wherever it wasn’t covered by soft bun.  And, best of all, three pans of this stuff were devoured.  I think that is a testament to deliciousness if I ever saw one

Sadly, since I was in a rush to create, this is the only picture I took of the cinnamon rolls:

That’s right, it’s the remains of the cinnamon and flour on the counter space that I used to roll them up.  And that’s it.  No pictures of them in pans, no indication of how amazingly they puffed up given another 1/2 hour to rise, no nothing.  So you’ll have to trust me.  These cinnamon buns look mighty tasty coming out of the oven.

Because the recipe I took it from makes an insane number of rolls and I didn’t always do the best job halving stuff (butter, I am pointing at you), I am going to go ahead and transcribe it.  It came from one of my favorite sites, The Pioneer Woman.  She does not hesitate to use butter.  And that’s how it should be.

Cinnamon Rolls

2 cups whole milk
½ cup vegetable oil
½ cup sugar
1 pkg. (2-¼ tsp.) active dry yeast
4 cups AP flour
½ – 1 cup AP flour
½ heaping tsp. baking powder
½ scant tsp. baking soda
½ heaping tsp. salt
1 stick butter
1 cup sugar
Cinnamon

1- Combine milk, vegetable oil and sugar in saucepan.  Heat until 105 – 115 degrees F.

2- Sprinkle yeast on top and let sit for a few minutes.

3- Add flour and mix to combine.  Mixture will be soft and soupy.

4- Cover and let rise in a warm, draft-free place for approximately an hour or until doubled in size.

5- Add ½ cup AP flour, baking powder, baking soda and salt and mix together.  If mixture is still a little soft, add a little more flour.

6- Generously flour surface and pour dough onto surface.

7- Roll dough out into a rough rectangle.

8- Melt butter and pour on top.  Spread with a pastry brush if necessary.

9- Sprinkle sugar on top.  Top with a generous sprinkling of cinnamon on top.

10- Starting on the side furthest away, start rolling cinnamon up.

11- Cut into ½” pieces and place in a dish to bake.  Preheat oven to 400-degrees.

12- Let rise for ½ hour while oven is preheating.

13- Bake for 20 – 30 minutes or until golden brown.  Remove from oven.

14- Brush with glaze of choice and serve warm.

Servings:  3 pans of 9 each.

Advertisements