Pioneer Woman's Cinnamon Rolls

Believe every word when I say, you absolutely have to make these at some point in your life.

Pioneer Woman. I swear, that woman is a goddess to me. Never have I ever had so many successful recipes from one site. Successful is even a bit of an understatement. What I meant to say was wondrous, spectacular, and bewitching. Wow these babies are good... mmmm.
My sister actually made these while I documented. This recipe makes oodles, so I think it's the perfect gift. Just pre-bake them, drizzle them in heavenly glaze then give them away and instruct your receivers to just pop in the oven for about 5 minutes to warm them up. My sister even made them in these little to-go foil pans that came with plastic tops and everything! So precious!
OMGGGGG please, please make these. I ate two right as they came out of the oven, and I surely could have scarfed down the whole plate... shame on me!
Pioneer Woman's Fabulous Cinnamon Rolls

Yields: about 8 pans worth (8 rolls per pan)

Original recipe can be found here.

Printable Recipe

For the rolls:

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages dry active yeast

8 cups, plus 1 cup extra (separated) flour

1 heaping tsp. baking powder

1 scant tsp. baking soda

1 heaping tbsn. salt

3 - 4 cups melted butter

2 cups sugar

generous sprinkling of cinnamon

For the frosting:

1 bag powdered sugar

2 tsp. maple flavoring

1/2 cup milk

1/4 cup melted butter

1/4 cup brewed coffee

1/8 tsp. salt

Mix the milk, vegetable oil and sugar in a pan. "Scald" the mixture (heat just before boiling point). Turn off heat and leave to cool for 45 minutes to 1 hour. When mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of yeast. Let sit for a minute, then add 8 cups of flour, stir mixture together, cover and let rise for at least an hour.

After rising, 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 refrigerate until you need it, overnight or even a day or two, if necessary. Just keep your eye one it and if it starts to overflow out of the pan, just punch it down. When ready to prepare the rolls, sprinkle rolling surface generously with flour. Take half the dough and form into a rectangle. Roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups of melted butter over the dough. Now sprinkle 1 cup 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 tbsn. melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls about 3/4 to 1 inch thick and laying them in the buttered pans. Repeat with the other half of the dough, let rolls rise for 20 - 30 minutes, then bake at 375 F until light golden brown, about 15 - 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, don't skimp on the frosting!

Mmmmmm maple glaze...

I'm going in people!