I usually make another recipe for cinnamon rolls that calls for vanilla pudding mix but as I started to make them I realized I was out of pudding! So, I tried PW’s Cinnamon Rolls out of her book. It’s on her website as well, so I thought it would be okay to share it with you as well. I did get distracted and wasn’t able to put the frosting on until they were lukewarm, and I could see where they would be better iced hot so they could soak up a bit of the icing. But overall-a nice recipe- and I baked some in 9″ by 13″ pans and some in disposable 9″ cake/pie dishes. It made two of each size of pan. I put the ones in disposable pans in freezer (baked & iced) for a later time. Just warm them at 250 degrees for 15-20 minutes when needed.
PW’S CINNAMON ROLLS
1 quart Whole Milk (I used my non-instant powdered milk with no problems)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
9 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
2+ cups Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
2 lbs. Powdered Sugar
2 tsp Maple Flavoring (I used vanilla instead)
½ cups Milk
1/2 cup Melted Butter
¼ cups Brewed Coffee (I used cream instead-but next time I’m using Orange Juice)
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 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. (about 30″ by 10″) 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. INSTEAD-I mix 1 cup unsalted butter, softened, with 3 T cinnamon & 1 cup sugar (use brown sugar for a more caramel flavor) Mix into a paste and spread on rectangle.
NOTE: If you want to change it up a little, at this point you could sprinkle with chopped pecans, mini-chocolate chips, currants, raisins, even cranberries!
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. Add more milk to make thinner if needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.