The are kind of sort of The Pioneer Woman’s Cinnamon Rolls….but not really.
Ok, what the heck does that mean?
Well, I wanted to make her cinnamon rolls, but let’s be honest there is little difference in the basic dough recipe for cinnamon rolls. Since I was intimated by yeast breads for years and it took me trying a couple of different Cinnamon Roll recipes to find one I liked, that worked, that was easy. I made my cinnamon roll recipe and topped it with The Pioneer Woman’s Maple Glaze…except I changed that too…. Ok, just never mind. Obviously these are MY Cinnamon Rolls. Whatev! They. Are. Fab. and you should go make them now…..after your peruse my blog of course!!
The one thing you should know about this, or any, dough that uses yeast, you cannot rush the process. Yes, you must be patient and let the yeast do it’s thing in its own time. (There is nothing I hate worse than being patient, but these rolls are worth it.) Don’t think heating the water hotter will make the yeast rise faster, it’ll just kill the yeast. Carefully measure the temperature with a thermometer instead of monitoring by touch. This was my biggest problem when I started making dough. Either my water was too hot or too cold.
After the rolls are made and risen the last time, you can cover tightly with plastic wrap and refrigerate a day or two. Sit them out and allow to come to room temperature before baking.
- 2 ½ tsp active dry yeast
- ½ c warm water (between 120 and 130 degrees)
- ½ c scaled milk (just before boils)
- ¼ c sugar
- 1/3 c buttermilk
- 1 tsp salt
- 1 egg
- 4 c all purpose flour
- ½ c butter, room temperature
- 1 c brown sugar
- 1 jar orange marmalade
- 4 c powdered sugar
- 1/2 c milk
- 5 T butter, melted
- 1/4 c real maple syrup
- In a small bowl, dissolve yeast in warm water. Set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 c flour and mix until smooth. Add yeast mixture; mix. Add remaining flour and mix with a dough hook until smooth. Knead on a lightly floured surface 5 to 10 minutes. Place in a well greased bowl, covered and in a warm area. Allow to double in size. 2 ½ hours.
- When double in size, punch down dough. Roll out onto a floured surface. Roll into a 15 x 9 inch rectangle. Spread butter over dough Spread marmalade over butter. Cover with brown sugar. Beginning on the long side (15 inch) begin rolling, pinch dough to seal. Cut into 16 slices.
- Allow rolls to rise 45 to 60 minutes or until they almost double in size.
- Heat oven to 350 degrees. Spray bottom of 2 8x8 inch pan or 8 inch round pan with non- stick spray.Place rolls close together in the pan. Let rise until dough has doubled. About 45 minutes. Bake 20 minutes or until browned.
- Sift powdered sugar into a bowl, add milk, butter and maple syrup. Stir until smooth. Pour over warm rolls. Serve immediately
I LOVE Cinnamon Rolls, can you tell? Check out variations of Cinnamon Rolls tha I’ve shared on Call Me PMc. Click picture for post and recipe.