.cinnamon rolls by the wagon full.

every christmas morning, my family has a traditional breakfast. by traditional, i mean we eat it every year. it started out as a big omelette that my dad would make and dress up as a different face each christmas with the help of cheese hair, bacon smiles and cherry eyes. we were always thrilled to see who got to be the christmas omelette that year. the sides would include grits, bacon and pillsbury's cinnamon rolls.

while the omelette faded away into scrambled eggs as my sister and i became adults, all athe other staples remained. this year, i decided to shake our tradition up a little bit by making homemade cinnamon rolls. when i read the pioneer woman raving about her own recipe and how it would basically change lives, i figured that i had to bring this delight to my own family.

i'll save the step by step directions (because there are many) for the woman herself; which i've included down below. instead, i'll just show you some of my pictures along the way.

tell ya what- this wasn't a quick little recipe i could whip up and i actually made it about 4 days in advance and froze the rolls until christmas morning. there were stages of yeast rising throughout and even some improvisation as i wasn't in my own home and had to use a wine bottle as a rolling pin.

were the rolls good? hoo boy, were they! would i make them again next year? give me some time to get over the vast amount of cooking and baking i did in two short weeks before i answer that. what would i change for next time? i wouldn't roll my dough out so doggone thin so that i could have poofier, fatter rolls. ok, fine, i just used the phrase next time.

this recipe makes a whole bunch of rolls- about 7-8 pans worth! you could share and think of all the joy you'll be giving to people. nothing says happy quite like calories and sugar.

cinnamon rolls
from the pioneer woman
ingredients
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
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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
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 8 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 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 half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 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. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans 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 maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle 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. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.