Ok, just stop for a minute. Take a look. Imagine that smell.
I hope you are salivating, because I am. And heaven knows I love blending into the crowd. Question: have you ever gleeked on someone accidentally? That has to be one of the most embarrassing things in the world. Besides the expulsion of internal “vapors” after eating stuffed chicken breast. Yikes.
Question: Have you ever gleeked on someone on purpose? I’ll pray for you. Don’t ever do that to me. Seck.
Anyway, this recipe takes time. It takes patience. It takes yeast.
Some people are scared of yeast. They think it’s kind of fussy and easy to mess up. I’ve never had much trouble if I follow recipes carefully. The key is to get it the right temperature. Soothing warmth. Soothing warmth.
But I promise, these cinnamon rolls are something else. It’s late, and I can’t think of the proper descriptive words to come up with the blissful euphoria that accompanies the baking, eating and glorious aftermath that accompanies these rolls. But they are worth braving your yeast fears. No regrets now.
In this recipe, the yeast is enveloped in an oil and milk blanket. There are no horses in the original recipe, but I am going to use the word ‘adapted’ liberally.
I used my mummy’s rolling pin. It reminds me of my childhood. Plus, it is gourmet.
I’m not going to post a whole bunch of tips and tricks about this recipe because it is a PW recipe, and she explains everything so well that I would be adding nothing to the experience. If you need a great explanation for every step, follow the link below.
Oh please do make these for everyone you know (and me). The recipe makes a bunch, and they are the best cinnamon rolls I have efer eaten.
Morning, noon and night,
PW’s Cinnamon Rolls, straight up
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
1 bag (2 pounds) powdered sugar
2 teaspoons maple flavoring
½ cups milk
¼ cups melted butter
¼ cups brewed coffee
⅛ teaspoons salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.