Pioneer Womans Cinnamon Rolls

I have a favorite cinnamon roll recipe.  It was one I got from a friend when I first got married and have loved it ever since.

I was in the mood to try something new and since I have practically loved every recipe from Pioneer Woman, I decided to try hers!

They were yummy and just as good as her pictures showed!  She uses a maple frosting that is fun to try every once in a while too!

So if you are in the mood for cinnamon rolls (well maybe not this week with 100 degree temps) give these a try or maybe just try her frosting with your own favorite recipe!

I also highly recommend both her cookbooks!  They are awesome!

Cinnamon Rolls

(Pioneer Woman cookbook Recipes from an Accidental Country Girl)



Dough

• 1 quart (4 cups) whole milk (I just use what I have, but I am sure whole milk would make them a WHOLE lot yummier!!)
• 1 cup oil
• 1 cup sugar
• 2 pkgs (4 1/2 tsp) active dry yeast
• 9 cups flour (I used half wheat and half white)
• 1 heaping tsp baking powder
• 1 scant tsp baking soda
• 1 tbsp salt

Filling

• 2 cups melted butter
• 1/4 cup ground cinnamon
• 2 cups sugar, plus more as needed

Maple Icing

• 2 lbs powdered sugar
• 1/2 cup whole milk (or whatever you have on hand)
• 6 tbsp melted butter
• 1/4 cup strongly brewed coffee (I just used more milk here!)
• Dash of salt
• 1 tbsp maple flavoring or maple extract

For the dough, heat your milk, oil, and sugar.  Do over medium heat and warm it up but don't let it boil.  Set it aside and let cool to lukewarm.

Once it is lukewarm, sprinkle your yeast on top and let it sit for 1 minute or until you start seeing it working.

Now pour this mixture into your mixer and get ready to mix!  Add 8 cups of your flour and stir until combined.  Cover with a clean towel and set it aside to rise for about 1 hour.  Make sure you have a warm spot or if you are lucky enough to have a proofer on your oven, stick this pot of yumminess inside there!

Remove your towel after an hour and you should see a yummy rised dough.  Now add your baking powder, baking soda, salt and the remaining 1 cup of flour.  Mix with your dough hook again and combine.  If you need to add more flour to make it not incredibly sticky, do so!

Now the joy of this recipe is that she says you don't have to use it right away!  I haven't tried this with hers, but she says you can put the dough in the refrigerator for up to 3 days and just keep punching the dough down if it rises up over the bowl!

If you are using the dough right away (or you are ready to use it from the refrigerator), take half your dough and roll it out to a large rectangle.  You may want to flour your work surface to prevent sticking!  Now comes the yummy goodness!  I gave her measurements for butter, cinnamon and sugar.  You can use her measurements and use half for this part of the dough and half for the other part or you can wing it like I do and just sprinkle till it looks good!  The most important part is to make sure you do the melted butter first!  Make sure you try and spread evenly and don't get too close to the edges so you can roll them up and not loose too much buttery yumminess!

Begin at the long end and start rolling the dough up.  Try and keep it tight!  When you reach the end, pinch your seams together.  Now use a knife and cut your rolls into 1 1/2 inch slices.  (You can see a great step by step on her blog if I have confused you by now!)

Pour a couple tablespoons in your pan (she uses pie pans, or I like jelly roll pans or whateve you want to cook them in) and make sure the butter coats the pan.  Place your cut rolls in your pan making sure you don't overcrowd your rolls.  Repeat this until you are out of dough and then do the same with your other half of dough.

Cover your rolls with a clean towel and let rise for about 20 minutes.  During this time, preheat your oven to 375 degrees.  You can now get a head start on your dishes, or take a much needed break!

Now remove your towels and bake for 13-17 minutes or until golden brown.  Don't overly brown them, you will be sad if you do!

While they are baking, make your icing!

In a large bowl, whisk together your powdered sugar, milk, butter, coffee(or more milk), and salt.  Add your maple flavoring.  Whisk until smooth.  Taste and add more maple, sugar, or butter if you feel it needs anything else!  The icing should be thick but pourable!

While the rolls are still warm, pour your maple icing all over the top, making sure to get all the edges covered.  As they sit the rolls will absorb the icing and make them super yummy!

Ben's Birthday Cookies and Cupcake Cake

Since I am always looking for ideas when it comes to my kids birthday cakes, I thought I would post what I did for Ben's birthday!  I am by no means an expert, just a closet baker who enjoys trying new ideas!

 These are sugar cookies with just white icing and a food pen.  I won this set of food pens a long time ago and had never used them.  We went with a baseball theme, since Ben is in the middle of baseball right now. 

The pen worked really well, but best to use when the icing is wet and not completely set.  I was impressed and thought I would buy some again when they ran out!

I saw this on pinterest (I know so 2012 to be saying found on pinterest!!) and I will say it was easy and so fun to make a cupcake cake!  This was my first attempt and I am sure next time it will look better and more filled in, but I thought it wasn't too bad! 

Here is the frosting recipe I used!  It was super good!!

• 1 cup room temperature butter
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 4 tbsp heavy cream (or I used whipping cream since it was what I had)

Whip all this together and adjust the powdered sugar or cream to get the desired consistency and spread away!  Save your leftovers and spread it between 2 graham crackers!  A total childhood memory I can't get over and recreate whenever I can!  YUMMY!!!

Sugar Cookies

I have a favorite sugar cookie recipe~it is on this site, the Sour Cream Sugar Cookies! I still really love those, but these will take a close 2nd to those! Also, if you don't have sour cream, these are a wonderful alternative. If you are dipping your cookies in yummy chocolate, these cookies would be a better pick. They hold there shape better and are not as soft all over.

These cookies are soft in the center and have a slightly firmer edge. They aren't hard by any means, just yummy!

I found this in the Our Best Bites new cookbook, which I have post-it notes all over of recipes I want to try! The cookbook is proving to be great! I have already enjoyed the recipes on their site and I am super excited to try the ones in the cookbook!

She gave a baking tip on the side to always when baking, spoon your flour into your measuring cup. It will prevent a dry cookie dough!

BRILLIANT!

Especially important with this dough!

Sugar Cookies

(Our Best Bites cookbook)

• 1 cup real butter (no substitutions)
• 1 cup sugar
• 1 egg, extra large
• 1 1/2 tsp almond extract (or use vanilla)
• 3 cups flour (make sure to spoon scoop into your measuring cup, or do 2 1/2 cups and see if you need more flour!)
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Cream butter and sugar until light and fluffy, about 2 minutes. Add in egg and the extract and mix well.

In a separate bowl, combine the dry ingredients and whisk together. Slowly add the dry ingredients to the butter mixture. (If you are worried about a too dry dough, only add 2 1/2 cups and then you can always add more flour if needed! That's my tip!)

Chill the dough for about 30 minutes in the refrigerator, or 15 minutes in the freezer.

Cut the cookies into desired shapes and bake at 350 degrees.

For soft cookies~8-10 minutes, or until set.

For lightly crisp cookies~10-13 minutes or edges are lightly golden brown

Allow to cool on pans for 5 minutes and then transfer to cooling racks! Let cookies cool completely before you frost them!

This is the Frosting I used:

Sugar Cookie Frosting

3 cups powdered sugar

1/3 cup butter

1-2 tbsp milk

1 tsp vanilla

Combine above ingredients and mix thoroughly.

I always cream the butter first and then add about 1/2 the powdered sugar, vanilla, and milk. Then add remaining sugar slowly and watch for desired consistency and taste you want! Don't forget the finger taste test!! Or your children love this part, so get them to help taste too!

Caramel Cake

I found this yummy cake on Our Best Bites and it proved to be just as yummy as it sounded!

The cake was moist and the frosting was oh so delicious!

The recipe makes a lot of frosting, next time I may half the recipe.

This is a yummy alternative to the normal chocolate and vanilla frosting! Definitely one I will be adding to my frosting choice list!

Caramel Cake

(www.ourbestbites.com)

CAKE:

• 1 Duncan Hines yellow cake mix
• 1 8 oz. container of sour cream
• 1 cup oil
• 3 eggs
• 1 tsp butter flavoring (I didn't have this and it was fine without!)
• 1 tsp vanilla extract
• 1 tsp almond extract

FROSTING:

• 1 cup butter
• 2 cups firmly packed brown sugar
• 1/4 cup + 2 tbsp whipping cream
• 2 tsp vanilla extract
• 3 3/4 cups powdered sugar
• About 1 cup toasted, chopped pecans (I didn't have these, but would be really yummy!)

To make the cake, preheat the oven to 350 degrees. In a large bowl, combine the cake ingredients and beat on med-high for 3 minutes. Pour the batter into a 9 x 13 pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from oven and allow to cool. While cooling, prepare frosting.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla. The mixture will splatter because it is really hot, so be careful! Bring mixture back to a boil.

Remove from heat and allow to cool for about 30 minutes. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans!

That's the Best Frosting I've Ever Had

It is funny how you try a new thing, and then you see variations of the recipe everywhere! I was checking out the pioneer woman cooks and she posted a very similar frosting recipe and said it was the best too! This one looks like it makes more than the first one I posted! I am definitely hooked with this new recipe and I am going to take her word for it that this is just as wonderful as the one I tried!

So try both, I will definitely try this one!

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That’s the Best Frosting I’ve Ever Had
Added by missydew on August 12, 2009 in Desserts, Frosting/Icing
www.thepioneerwoman.com/tasty-kitchen/
Prep Time 5 Minutes

Cook Time 10 Minutes Servings 12 Difficulty Easy

Ingredients
•1 cup Milk
•5 Tablespoons Flour
•1 teaspoon Vanilla
•1 cup Butter
•1 cup Granulated Sugar (not Powdered Sugar!)
Preparation Instructions
Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Perfect Cupcake Frosting and Filling

This frosting is one of the very best I have ever tasted! It definitely deserves the title of "Perfect"!! I tried it this weekend when we had a very special event at our house and I made cupcakes. I was a little nervous about experimenting, but it was a complete success!!

I didn't get any pictures of the finished cupcake, but I will say they were the best and there wasn't one leftover!! You wont be disappointed! Next time I am going to pipe some inside the cupcake, I can imagine that being really really good!!

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Perfect Cupcake Frosting and Filling

(recipe by www.ourbestbites.com)

• 3 tbsp flour
• 1/2 cup milk (whole milk works best, but she used non-fat and I used 1% and both were fine!)
• 1/2 cup real butter (make sure it is butter, not margarine!)
• 1/2 cup sugar (granulated, not powdered)
• 1 tsp vanilla, or other flavor if you wish!

Whisk together the flour and milk. Heat in a small saucepan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Put mixture in a mesh strainer and start pushing it through the strainer into another bowl, I used a spatula. Even though it's thick, you can still push it through a mesh strainer. (she used whisked the mixture in the strainer to push it through) Then let the mixture cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

In an electric mixer, beat the butter and the sugar for a minute of two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7-9 minutes. Make sure to set your timer and do this amount of time, she says this is where the magic happens!!

When it is mixing for this long time, it will change from a goopy mess to a fluffy white wonderful frosting!! Use it now to fill cupcakes or as a frosting on top!

One batch makes enough to frost 12 cupcakes with big tops (where you swirl with a pastry bag) or about 24 if spreading a little on top! If you have leftovers, store at room temp. in a well sealed container!

Chocolate Buttercream

I made these cupcakes for Zach's class at school to celebrate his birthday! This frosting is really good. I halved the recipe for the cupcakes. It makes a lot!!!

Chocolate Buttercream

(from the Magnolia Bakery)

• 1 1/2 cups butter, softened
• 2 tbsp milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 tsp vanilla
• 2 1/4 cups sifted powdered sugar

Melt the chocolate in a double boiler on low heat, about 5-10 minutes. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and cool 5-15 minutes or until lukewarm.

To make buttercream--In a large mixing bowl, beat the butter on medium speed for about 3 minutes or until creamy.

Add the milk carefully and beat until smooth.

Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes.

Gradually add the sugar and beat on LOW speed until creamy and of desired consistency.

Chocolate-Zucchini Cupcakes

I found yet another great recipe from real mom kitchen! She found this recipe and adapted it from one at allrecipes.com! I didn't put the frosting on them, because I loved them just the way they were or I was too lazy to make the frosting! Either way, the cupcakes were very yummy and you can't even tell the zucchini is in there! Try both ways, next time I will definitely try the frosting too!!

Chocolate-Zucchini Cupcakes

www.realmomkitchen.blogspot.com

• 2 (1 ounce) squares unsweetened chocolate, melted (or I used 6 tbsp unsweetened chocolate powder + 2 tbsp oil)
• 3 eggs
• 1 3/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups grated zucchini
• 1/2 cup mini chocolate chips (I only had regular and it was fine)
• 3/4 cup chopped walnets ( I didn't put the nuts in)

Preheat the oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beated egg mixture. (If using unsweetened cocoa powder you don't have to cook it)

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips.

Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (mine were probably a little fuller).

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting (see below) and garnish with walnuts.

Chocolate Cream Cheese Frosting

• 1 (8 oz) pkg cream cheese, room temperature
• 1/4 cup butter, room temperature
• 4 cups sifted powdered sugar (you may want less depending on how stiff you want your frosting)
• 1/2 cup cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Chocolate and Buttermilk Chocolate Cupcakes

My sister had these cupcakes at her house while we were there! My aunt made some of them and they were sooooo good! I wanted to do her recipe, but I didn't have all the ingredients, so I tried one from Taste of Home. They were really good too! The frosting is a marshmallow frosting!

Chocolate Cupcakes

from Shelly Kaldunski Cupcake cookbook

2/3 cup flour

2 1/2 tbsp unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp salt

3 oz. bittersweet chocolate, chopped

1/2 cup plus 3 tbsp butter, cut into pieces

3/4 cup plus 2 tbsp sugar

3 large eggs, at room temp.

1 tsp vanilla

**Preheat oven to 350. Line a standard 12-cup muffin tin with paper or foil liners.

**In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Place the chocolate and butter in a large heatproof bowl and set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan; let the mixture cool to room temp., 10-15 minutes.

**Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, and then beat in vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

**Divide the batter evenly among the muffin cups, filling about 3/4 full. Bake about 22-24 minutes, when a toothpick inserted comes out mostly clean, with only a few crumbs on it.

Transfer to wire rack and let them completely cool, about 1 hour and frost!

Marshmallow Frosting

from Shelly Kaldunski

2 large egg whites

1 cup sugar

6 tbsp water

1 tbsp light corn syrup

1/2 tsp cream of tartar

pinch of salt

1 cup miniature marshmallows

1 tsp vanilla

In a large heat proof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes.

Remove the bowl from the saucepan. Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes.

Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away!

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Buttermilk Chocolate Cupcakes

from Taste of Home

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1/2 cup baking cocoa

1 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/2 cup water

FROSTING:

1/2 cup butter, softened

3 3/4 cups powdered sugar

2 squares (1 oz each) unsweetened chocolate, melted

2 tbsp evaporated milk

1 tsp vanilla

1/4 tsp salt

optional: sprinkles on top

______________________

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Add the dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Fill paper-lined muffin cups 2/3 full. Bake at 375 for 15-20 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For Frosting (I haven't made this yet, but it was with the recipe), in a small bowl, beat butter and powdered sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes!