Where Am I?

If you've been wondering why this blog hasn't been updated since January (yikes!)... it's because I'm blogging over at www.jordanandkristen.com now instead!

My husband and I are undertaking a great new adventure: moving to Las Vegas to begin a new church! We decided to reinstate our old blog (www.jordanandkristen.com) from our wedding to keep everyone updated. I have transitioned posts from this site to that one, but if you'd like the most current updates, head over there to check us out!

Cinnamon Rolls

Warning: these rolls are to die for (and if you eat too many, you may just enter a sugar coma).


The Pioneer Woman's cooking site has quickly become one of my favorite places to get new recipes. She has a cookbook also, I just haven't sprung for it yet. I will post the ingredients and instructions for this recipe here, but definitely go to her website to see her detailed photos and hilarious descriptions.


Don't attempt to substitute healthier ingredients (like skim milk...) - it just won't be the same. Instead, eat only ONE roll to help with the caloric intake. Good luck!

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 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
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

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 400 degrees (see note below) 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.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Welcome!

Baking. Cooking. Food. <--------- Love these things.

My sister-in-law recently had the idea of creating a food blog after asking for 12048 of my recipes. :-) So, here we are. Very few of the recipes I post will be of my own concoctions, and I will be sure to give credit where credit is due, and I will give my review of the recipe. Enjoy!