Directions: |
Directions:For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 2 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/4 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. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 10 inches wide. The dough should be rolled very thin, less than a quarter inch.
To make the filling, pour melted butter over the surface of the dough. Cover the dough and use your fingers to spread the butter evenly. You'll probably have enough butter left over to put in the bottom of the pan.
Generously sprinkle half of the ground cinnamon and 1/4 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
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. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. Pour a couple of teaspoons of melted butter into disposable foil cake pan, regular cake pan or pie plate. and swirl to coat. Place the sliced rolls in the pan, being careful not to overcrowd.
Preheat the oven to 375°F. Cover the pan with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the cream cheese icing: In a mixer or food processor, place cream cheese, milk and honey. Whisk until very smooth.
Remove pans from the oven. Immediately spread icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. |
This recipe for Pioneer Woman's Cinnamon Rolls is from