The Pioneer Woman Cooks (11 page)

IN THE MORNING

I LOVE EARLY MORNINGS ON THE RANCH

CINNAMON ROLLS

Makes 40 to 50 cinnamon rolls

This is without a doubt one of my most treasured recipes—something I’ve been enjoying my entire life, thanks to my mom, who became legendary in our hometown for delivering these disturbingly delicious cinnamon rolls to folks at Christmastime. I became spoiled on these heavenly treats at a very early age, and as a result, no cinnamon roll anywhere has ever measured up.

I find that, generally speaking, cinnamon rolls—especially those bought in bakeries or stores—are way too bready, with way too little gooey topping. These rolls of my mother’s are the perfect antidote: they’re almost equal parts bread and icing, which is poured liberally over the warm, just-baked rolls. The rolls are perfect eaten immediately or later in the day, after they’ve been allowed to cool and settle into their almost obscene gooeyness.

If you begin making these for your friends and family during the holidays, I promise you this: you’ll become famous. And, on a less positive note, people will forget everything else you’ve ever accomplished in your life. From that moment on, you’ll be known—and loved—only for your cinnamon rolls.

But don’t worry. You’ll get used to it!

The dough is very easy to make; you simply scald milk, add oil, sugar, yeast, and the dry ingredients in alternating batches, then allow the dough to rise until you’re ready to make the rolls. I’ve been known to make the dough a couple of days in advance and allow it to stay covered in the fridge. Of course, I sometimes forget to punch it down, which makes for an interesting sight in the morning when I open the fridge to retrieve the orange juice. But that’s a story for another time.

I often use seven disposable aluminum pie plates so that I can deliver them to friends, but you may also use glass or ceramic pie plates, rectangular baking dishes, or rimmed baking sheets.

DOUGH1 quart whole milk1 cup vegetable oil1 cup sugar2 packages (4½ teaspoons) active dry yeast9 cups all-purpose flour1 heaping teaspoon baking powder1 scant teaspoon baking soda1 tablespoon saltFILLING2 cups melted butter, plus more as needed¼ cup ground cinnamon for sprinkling2 cups sugar, plus more as neededMAPLE ICING2 pounds powdered sugar½ cup whole milk6 tablespoons (¾ stick) butter, melted¼ cup strongly brewed coffeeDash of salt1 tablespoon maple flavoring or maple extract

1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.

2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.

6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

7. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

Don’t be afraid to drizzle on more butter or more sugar! Because the way I see it, if a little butter and sugar is good, more is better. That’s my motto in pretty much all areas of my life.

8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.

Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine.

9. When you reach the end, pinch the seam together.

When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.