Cinnamon Roll Wickedness

Heard the prophetic statement, “Wickedness never was happiness?” Of course it’s true, and I’m no heretic. However…

I’m afraid I’ve found one teensy, weensy exception.

Oh yeahhhhh. I just bet I’ve got your attention now. heh heh heh

One of my cute little moms in my cute little class brought a couple pans of these amazing…no, no…FABULOUS cinnamon rolls–and seriously, it was all I could do not to hang on her leg as she went out the door. Lucky for me, and now you–she is a very good recipe sharing girl (thanks *Megan!).

Before we start here, let me just make one gigantic disclaimer. This recipe makes a busload of cinnamon rolls–enough to pass around the neighborhood, maybe even the world. That’s not the disclaimer part.

This is…

If you make these unbelievable little babies–and I’m thinkin’ you will–and decide to eat the entire batch all by yourself, and the kids find you later that evening sitting on the floor of the pantry with frosting on your chin in a sticky cinnamon stupor—mumbling something about a cruise to Cozumel and Johnny Depp, well now, my friends, I’m just not going to take responsibility for that.

Any more than I took when it happened…

to…

me.

Go on–make them.

I dare you.


The Perfect Cinnamon Rolls

Ingredients

4 cups milk

1 cup vegetable oil

1 cup sugar

2 pkgs. or 2 Tbsp. Dry Active Yeast

9 cups flour

1-1/2 tsp. baking powder

3/4 tsp. baking soda

1-1/2 tsp. salt

1-1/2 cups melted butter

1 cup sugar

Cinnamon

Directions:

Mix milk, oil, and sugar in a large saucepan and heat to “scalding.” That means—just before it starts to boil. You don’t have to stir it the whole time but I would advise you not to wander off. It will boil over in a foamy-frothy-messy surge the second you do. Don’t ask me how I know this.

Turn off the heat and let it cool for about an hour. NOW you are free to explore the universe…for only an hour. Set a timer.

Once it rings, and you make sure it is lukewarm, sprinkle the yeast over the top. Leave it a few minutes to soften and do it’s thing.

When you come back, add 8 cups of flour to the mixture and stir it in. Cover with a warm, wet towel and let it sit for one hour. Now you are free to go again–until the timer rings.

Stir in the final cup of flour with the baking powder, soda and salt. Mix well, right there in the pan.

Flour the counter generously. Take half the dough at a time and pat it out into a rectangle.

Now start rolling it into a bigger and more glorious rectangle.

Gently smush up the edges a bit so that the next step works better. Pour the butter over the dough.

Now sprinkle 1 cup of sugar evenly over the dough.

Next, sprinkle cinnamon generously over the sugar. I thought I was going way over board, but seriously, we could have put even more and been good.

Starting from the far side, start rolling the dough as tightly as you can towards you.

When you get nearly to the end, stop rolling and carefully pull the dough edge up and pinch it to the roll. That will help keep all that sugary goodness inside the roll.

Butter four 9×15 pans and have them ready. You can cut the rolls in 1 inch slices with a knife or use the thread method (remember the pumpkin roll?).

Place them in the pans and let them sit and get to know each other for about 20 minutes.

Heat the oven to 400 degrees and cook these lovelies for 15-18 minutes–depending on your oven and how it behaves. You want them to be a light golden brown.

While that is happening–scurry on ahead and make this:

Evil Maple Frosting

Ingredients:

1-32 oz. bag powdered sugar

2 tsp. maple flavoring

3/4 cup of milk

1/4 cup melted butter

1/8 tsp. salt

Stir all the ingredients together in a mixer or by hand–whatever floats your boat.

When the cinnamon rolls are out of the oven and cooling safely away from any creature with a working sniffer–you can begin pouring the icing over the cinnamon rolls.

Spread it around generously and don’t lick the spoon until you are completely finished…then you’re on your own.

Try to give the darlings their space for about 20-30 minutes to settle into their new sweet life—

before…

wolfing them down with shameless abandon

taking to the neighbors.

All is well in Zion.

Dude.

—————–

*Original “untweeked” recipe from Pioneer Woman

Cinnamon Roll Wickedness
 
Ingredients
  • 4 cups milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 pkgs. or 2 Tbsp. Dry Active Yeast
  • 9 cups flour
  • 1-1/2 tsp. baking powder
  • ¾ tsp. baking soda
  • 1-1/2 tsp. salt
  • 1-1/2 cups melted butter
  • 1 cup sugar
  • Cinnamon
Instructions
  1. Mix milk, oil, and sugar in a large saucepan and heat to β€œscalding.”
  2. Turn off the heat and let it cool for about an hour.
  3. Sprinkle the yeast over the top and leave it a few minutes to soften.
  4. Add 8 cups of flour to the mixture and stir it in.
  5. Cover with a warm, wet towel and let it sit for one hour.
  6. Stir in the final cup of flour with the baking powder, soda and salt.
  7. Mix well, right there in the pan.
  8. Flour the counter generously.
  9. Take half the dough at a time and pat it out into a rectangle.
  10. Now start rolling it into a bigger and more glorious rectangle.
  11. Gently smush up the edges a bit so that the next step works better.
  12. Pour the butter over the dough.
  13. Now sprinkle 1 cup of sugar evenly over the dough.
  14. Next, sprinkle cinnamon generously over the sugar.
  15. Starting from the far side, start rolling the dough as tightly as you can towards you.
  16. When you get nearly to the end, stop rolling and carefully pull the dough edge up and pinch it to the roll.
  17. Butter four 9Γ—15 pans and have them ready.
  18. You can cut the rolls in 1 inch slices with a knife.
  19. Place them in the pans and let them sit and get to know each other for about 20 minutes.
  20. Heat the oven to 400 degrees and cook these lovelies for 15-18 minutes.
  21. You want them to be a light golden brown.
  22. Allow them to cool completely then frost.
Notes
Evil Maple Frosting Ingredients: 1-32 oz. bag powdered sugar 2 tsp. maple flavoring ¾ cup of milk ¼ cup melted butter ⅛ tsp. salt Stir all the ingredients together in a mixer. Spread it around generously on cooled cinnamon rolls.

50 Replies to “Cinnamon Roll Wickedness”

  1. They look delicious! Too bad cinnamon rolls are too sweet for me and make me sick. What was cooking in the crockpot on the counter behind you?

  2. I’ll probably make these again next week for “Load” days. It was pretty dang easy to eat a dozen of them. Then…
    then…
    on to the Melba.

    sigh–is right.

  3. These suckers were GOOD!!! I know for a fact that this is one of the first treats in a while where I had a hard time not coming back for more… and MORE!!! Good job… sort of! πŸ˜‰ Heh.

  4. Thinking is–indeed, the next best thing to being there…so to speak. However, in this case–being there is still WAAAAAY better.

    Go now–make them. Join us in our decadence. You’ll never be the same.

    heh heh

  5. Thank you for sharing a bit of the heaven yesterday. If you need to get rid of any more just let me know and we’ll be right over. Side note…Devin was really mad that I didn’t bring him one home. Oh, well. πŸ™‚

  6. Okay, this just about convinced me to move to Orem. . . TODAY. But then reality hit me – they’re gone aren’t they. Maybe you should publish your daily schedule on your blog in the future and when cinnamon rolls make the list I can rearrange my schedule and be waiting on the front porch to high jack the plate intended for the neighbors!

  7. How much is one bag of powdered sugar in grams? (Or cups. Or other measurement. I’m worried there’s not an international standard of sugar bag sizes…)

    These look decadently amazing. I used to have this recipe for a pecan and cinnamon teacake that was quite similar and it was DELICIOUS. And then I lost the recipe. Tragedy.

  8. i “stumbled upon” this website and it seemed too familiar.
    this recipe seems as though it has been taken directly from Ree Drummond’s, aka the pioneer woman’s, awesome cinnamon rolls recipe. aside from one missing ingredient in the maple icing and the rearrangement of certain items on the ingredients list, everything is coincidentally too similar.
    thought i should let you know considering the fact that yours is a copyrighted website.

  9. Yes, you’re right. The Pioneer Woman acknowledgment is given at the end of the post. It looked like a fabulous recipe so we made it ourselves and showed and shared the results giving her the credit for the “untweeked” version.
    Thanks.
    We’re good.

  10. Just one of the awesome things about the internet and blog sharing… you can mix and match and try things and do things your own way. I love seeing how people take something I do the same way EVERY time, and turn it into something different and amazing… a way I wouldn’t have thought of.

    Kim, now you’ll have to take this recipe and see what you can do with to make it just right for you!

  11. Actually, the “bag” is two pounds…or 32 ozs…or about 900 grams. Thanks so much for bringing this to my attention. I’ll go fix it in the post this very minute.

  12. is it possible to freeze these right before baking and then have a pan a week instrad of giving them away

  13. I’ve read that you can refrigerate or freeze the dough after you add the last dry ingredients, and that works fine. So, I would imagine they would be freezable right before baking–like the ones you can buy in the freezer case at the market.

    Do it man, and let me know how it goes. That would be so smart.

  14. I stumbled on this and instantly had to make them.. so I am at the first hour now! I hope they turn out I am no good with bread! But I thought this would be a nice treat for my hunk! Thank you!

  15. I rolled them out a little too thin so they were very floury, but the taste was amazing! Im going to buy flour and try again! I am really horrible at bread and dough! Thank you for this though, they were great and my husband was very happy that I did this for him! πŸ™‚ Now can you freeze them before you bake them so you have some for later?

  16. I’ve been told that once you’ve rolled them up and have them in the pans, then you can wrap them up in ziplock bags and freeze them. So, before that last raising time–instead, freeze them. Then when they thaw, they will also rise. I haven’t done it myself because there are always enough big boys to eat the whole batch–but this is how I would do it…if I were to do it.

    Let me know…

    :}

  17. These can be frozen. I would stick them in a deep freeze and then when frozen, put them in a zip lock bag. Then, when you are ready, take them out of the bag, put them on in a pan, let them thaw and whalah! Rolls!

  18. they look wonderful cant wait to try, have a friend who cant stand cinnamon(long story) is there another sub that u can put if which would totally make it a non cinnamon roll but ask when i can find a fellow foodie and cook

  19. Could I substitute the maple flavoring for real maple syrup? If so, would I still use 2 tsp?? Can’t wait to make these for my cinnamon-roll-loving-boyfriend for Valentine’s Day!

  20. I’m sure you could, but I’d cut the measurement at least in half. Start with 1/2 tsp. and just taste it. If you need more, add a bit by quarter teaspoons. :}

  21. Oh my gosh these look SO good. I think I might actally be able to do these with your awesome post to follow πŸ˜‰

  22. DEFINITELY a must-bake!! KUDOS to your Mama, and to you for posting this decadent recipe!!!!!
    πŸ™‚
    Elaine

  23. I actually did this and they were reeeaaally good but my frosting came out brown, is that right….?

  24. I found your site and recipe via pinterest! These looked so amazing, I made them tonight. They are cooling as I write so I haven’t tasted them yet, but they look and smell divine. I keep trying my hand at cinnamon rolls and never quite hit the mark. It seems mine are never big and fluffy. I misread your instructions and ended up using (5) pans, three round and two 8X8 square pans. In my square pans, there are 9 rolls. Can you offer any advice, did I squish too many in the pan to rise to the “fluffy” status? Or just not give them enough time to rise before baking?
    I would love any suggestions you may have in the cinnamon roll department!

  25. I’m going to try to divide this recipe, there is no way that me and my family need four pans of Cinnamon rolls…. Today, but this recipe looks amazing. It’s a totally different technique form the one I normally use. Thanks for sharing it!

  26. That’s what I loved about it too. I’m going to try using soft butter next time instead of melted butter and see if it works as well. I’m hoping that will keep so much of it from getting wasted on the countertop. We’ll see…

  27. Hi,
    I am here to BEG all you happy bakers out there. I’m say’n, if 10 people were to make a batch of the rolls, then take (lets see) about 5 of the rolls (with LOTS of icing) and sent them to a desperate person (me) who could not bake to save HER life but lives for sweets. Now, just look at ALL the happy people here (especially ME). ? :}

  28. Hi ,
    me again. Just want to add that I am not picky, so anything you want to make and send me I’m ok with!… anyone….anything….buttercream…. you know.

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