In the Kitchen

Cinnamon Rolls

Okay, I admit I have been posting a lot of recipes lately but I just can’t seem to help myself. They all taste so good and this one tastes really, really good. Like “knock your socks off, eat the whole pan” kind of good. 😀

I’ve been craving Cinnamon Rolls for weeks but didn’t ever seem to have the time to make them and finally I did and so I did. Here is my recipe adapted from The Pioneer Womans version to make it healthier and better for me since I really shouldn’t eat lots of sugar right now being in the last weeks of pregnancy and all.

Cinnamon Rolls
Prep time: 2 hours
Cook time: 30 minutes
Difficulty: Easy
Servings: Alot

1 quart whole milk
1 cup olive oil
1/4 c. honey
1/4 c. brown sugar
2 packages active Dry yeast
3 c. Whole Wheat Flour
5 c. All-purpose White Flour (plus 1 cup extra, separated.)
1 t. (heaping) baking Powder
1 t. (scant) baking soda
1 TB. (heaping) salt
Plenty of melted butter
2 cups brown sugar
Lots of ground cinnamon to sprinkle.

For the Icing
1/2 c. milk
1/4 c. melted butter
1/4 c. brewed coffee
1/8 t. salt
Enough powdered sugar to reach desired consistency.

Preparation instructions:
For the dough, heat the milk, olive oil, sugar and honey in a medium saucepan over medium heat to hot, don’t let it boil. Set aside and cool to warm. Sprinkle yeast on top and let sit on the milk for a few minutes.
In a very large bowl, put the 3c. WW Flour and 5 c. White flour. Add yeast mixture and stir until just combined, then cover with a clean kitchen towel and set aside in a warm place for 1 hour +. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 c. flour. Stir thoroughly to combine. Use the dough right away, or place in a large bowl and refrigerate for up to 3 days. (Note: Dough is easier to work with if its been chilled at least an hour or so beforehand.)
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle cinnamon and 1 cup of the brown sugar over the butter.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. The filling might ooze out but that’s perfectly fine. When you reach the end, pinch the seam together and flip the roll so that the roll is face down. You’ll have one very long cinnamon roll log. With a sharp knife, make 1 inch slices. Pour a couple tablespoons of melted butter into the bottom of disposable cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd.
Repeat the rolling/buttering/sugaring process with the other half of the dough and more pans.
Preheat the oven to 375’F.
Cover all the pans with plastic wrap and set aside to rise for at least 20 minutes before baking. Remove the plastic wrap and bake for 18 to 25 minutes until golden brown. Don’t let the rolls become overly brown.
While the rolls are baking, make the icing; In a large bowl, whisk together the milk, butter, coffee, salt and powdered sugar. Whisk until very smooth. Taste and add in more sugar, butter or coffee as needed until icing reaches desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to cover the top thoroughly. As they sit the rolls will absorb some of the icings moisture and flavor.
Tip: Since this recipe makes a lot of cinnamon rolls, I placed some in disposable cake pans, covered in plastic wrap in the freezer to pull out, thaw and bake later. Just make sure to cover the rolls thoroughly so they don’t freezer burn.



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