Saturday, January 9, 2010

Warm and Gooey!

What have you been doing on this cold January Saturday?

We've been making cinnamon rolls!

This is my first ever attempt at making homemade cinnamon rolls.  I made this batch caramel! I'm also going to put maple frosting on some. YUM!  The recipe was super simple, and super delicious.

But, my recipe is TOP SECRET!  Ok, I'll share with you...but only you!  Don't go telling everyone about these, okay?!?!

Pioneer Woman's Cinnamon Rolls

4 cups whole milk
1 cup 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
1 cup melted butter (make sure you use butter, not margarine)
2 cups sugar
Lots of cinnamon

Mix the milk, oil, and sugar in a kettle and scald the mixture (heat until just before it boils).  Turn off heat and leave to cool 45 minutes.  When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of yeast.  Let this just sit on top for 1 minute.  Then add 8 cups of flour.  Stir the mixture together.  Cover and let rise for 1 hour.  After rising for 1 hour, add 1 more cup of flour, baking powder, baking soda, and salt.  Stir the mixture together.  (At this point, you could cover the dough and put it in the fridge until you need it...overnight or a couple of days.  Just punch it down if it starts to overflow the bowl.  But really, what are you waiting for...your family wants these rolls NOW!)

Sprinkle rolling surface generously with flour.  Take half the dough and form into a rough rectangle.  Then, roll the dough thin, maintaining a rectangle shape.  Drizzle 1/2 cup melted butter over the dough.  Now sprinkle with 1 cup of sugar and lots of cinnamon.  Starting at the end opposite you, begin rolling the dough in a neat line toward yourself.  Keep the roll relatively tight as you go.  Pinch the seam to seal it.  Grease your pan (or, if making caramel rolls, place caramel in the bottom of the pan).  Begin cutting the rolls 1/2 - 3/4 inches thick, laying them in the pans.  Don't overcrowd the pan!  Repeat this process with the other half of the dough.  Let the rolls rise for 30 minutes.  Then bake at 375 degrees for 18 minutes.  Invert onto wax paper and enjoy!

Maple Frosting
1 bag powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup brewed coffee
1/8 teaspoon salt

Mix together all the ingredients and stir until smooth.  It should be thick, but pourable.  Then, generously drizzle frosting over warm rolls.

1 stick butter
1 1/2 cups brown sugar
2 tablespoons dark corn syrup
2 tablespoons whole milk

Place ingredients into a saucepan and allow to melt over low heat until combined.  Allow to boil for a few seconds, then remove from heat.

It doesn't sound like spring is right around the, happy baking!

Tuesday, January 5, 2010


Before the temperatures became frigid, Mom bundled us up and we went for a walk around the block...we LOVED the snow!


Now, back inside where it's warm for a little snack!