panof cinnmon rolls
Breakfast, Desserts, Food, Recipes

Magical Cinnamon Rolls

panof cinnmon rolls

I must thank the Pioneer Woman for this recipe.  I basically follow it to a T–with a slight change for the frosting.

For Thanksgiving, I made her Parker House rolls and while I was rolling out the dough, I realized that I was making enough for a family of 50, not a quiet gathering of 7.  I set some of the dough aside for cinnamon rolls.

cinnamon roll yum

The sweet smell of fresh hot rolls got the kids out of bed early Thanksgiving morning, instead of sleeping in as I had hoped.  But, they became the most angelic little angels (yes, I realize it is repetitive.  I can’t think of a better word) once they realized what I had done.

I was able to bribe them, wordlessly, the entire day.  I got them to help with the garbage, to take me for a walk, and set the table.  Oh! These are magical rolls.

Try them and let me know what you think.  Will they be magical in your house?


Cinnamon Rolls–The Best Ever!
  • 4 cups Whole Milk
  • 2 sticks 1 Cup Butter
  • 1 cup Sugar
  • 4-1/2 teaspoons Active Dry Yeast
  • 8 cups All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • 1 cup (additional) All-purpose Flour
  • 1 stick Melted Butter (additional)
  • Lots of cinnamon
  • ¾ cup brown sugar
  • Raisins (optional)
For the Glaze
  • ¼ cup melted butter
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • splash of milk
  1. Combine milk, butter and sugar into a large pot and bring to a simmer. Once it reaches that simmer point, remove it from the heat and let it cool for about 30-45 minutes. You will want it to be lukewarm.
  2. Sprinkle the milk mixture with the yeast and 8 cups of flour. Stir to combine and then allow to rise for 1 hour.
  3. After the hour is up, add an additional cup of flour, the baking soda, baking powder and salt. Stir until combined.
  4. Divide into two little dough babies and knead them for about 8-10 minutes each. Form dough into a nice little ball and set aside (in a covered bowl) to rise for another 30 minutes. Repeat with the remaining dough. Or, set aside for later use.
  5. Roll out one dough ball into a big rectangle--making very careful to get it perfectly rectangular. Just kidding! Do your best though to make it kind of rectangular and about ¼ inch thick.
  6. OK. Now….you have a couple of options. You can either melt a stick of butter and evenly pour it all over the surface of your rectangle, using your hands to really smooth it around -OR- you can use a very softened stick of butter and smear it evenly over the surface of the rectangle. I did the later because it seemed less messy. I don’t think it really was.
  7. Cover the butter with a nice even layer of brown sugar and then a very generous topping of cinnamon. If you want to add raisins or cranberries, this is when you do it.
  8. Starting from the edge that is closest to you, slowly roll the dough lengthwise. There might be butter and sugar oozing out...but that is OK. When you are almost to the other end of the dough, pull the opposite edge towards you to seal at the top. Does that make sense? I wish I had taken more pictures. (Ree has great pictures of the step-by-step on her site.)
  9. Now, cut the rolls off the roll. Huh? Cut about ½ inch pieces off the long roll of dough and place them in a buttered 9 X 13 baking dish.
  10. Preheat oven to 375 degrees.
  11. Set rolls aside (covered) and allow to rise for about 20 minutes.
  12. Bake for about 18-20 minutes.
Glaze Directions:
  1. Add melted butter, powdered sugar, vanilla and milk to bowl in stand mixer. Whisk together until you achieve glue like consistency….sort of runny but with some structure to it.
  2. Pour liberally over the warm rolls and allow the creamy goodness to seep into every nook and cranny.