Sunday Morning Cinnamon Rolls
Photo by Leigh Cooper
Nothing says “weekend morning” like cinnamon rolls. Somewhere in my history, I became a complete cinnamon addict. Now I’m the person with about 2 dozen cinnamon rolls just waiting to be consumed in my freezer. I’d say it’s been a delicious development.
The recipe I’ve used is The Pioneer Woman’s cinnamon rolls. I halved the recipe and still had plenty for the freezer stash, ready to be pulled out for an 8 a.m. Sunday morning (British) football game.
Photo by Leigh Cooper
Ingredients:
- 2 cups milk (I used skim)
- 1/2 cup canola oil
- 1/2 cup sugar
- 1 package Active Dry Yeast (I used the rapid-rise kind)
- 4 cups (plus 1 extra cup) all-purpose flour (I used unbleached)
- 1/2 heaping teaspoon baking powder
- 1/2 scant teaspoon baking soda
- 1/2 tablespoon salt (I used kosher salt)
- Ground cinnamon, melted butter, and 1 c sugar for filling
How to:
- Combine milk, canola oil, and sugar in a large pan. Heat until it’s about to simmer. Turn off the heat and allow to cool to lukewarm (45 minutes).
- Add yeast, then 4 cups of flour. Cover, then let rise 1 hour.
- Add 1 cup flour, baking powder, baking soda, and salt. Stir to combine.
- Divide dough in half, and roll thinly into a rectangle shape. Brush with melted butter, sprinkle with sugar and then cinnamon. I like a lot of cinnamon.
- Roll up tightly into a sausage shape, and cut off slices.
- Brush a pan with butter and fill with rounds of cinnamon rolls. At this point, I usually cover and leave in my fridge overnight to slowly proof for morning. The rest I freeze.
- When ready, bake at 375 degrees for 16 minutes.
- To ice, combine powdered sugar with maple syrup, lemon juice, or milk and vanilla extract until pourable.