I, like 99% of the blogging world and otherwise love the Pioneer Woman. I'm sure my husband given half the chance would leave me for her - she totally cooks for a man's belly. Lots of sweet, lots of meat, lots of hand-held gooey yumminess.
This recipe is no exception - and all though Mrs Pii-dubbleYer says and does say it's totally not non caloric... hmmm. I cut down the butter content considerably and as you can see it worked fine!
The recipe did make 4 trays and they freeze well so great to make and stash away or make in advance... Ree (Mrs Pii-DubbleYer) learnt this recipe from her Mum as they used to make them up and give them to friends over Christmas.
Ingredients: makes 48 rolls (adapted from Pioneer Woman Cinnamon Scrolls 101)
1 cup caster sugar
1 cup canola oil
2 tb dry yeast
8 cups plain flour
1 tsp bicarb soda
1 tsp baking powder
250 g butter, melted
1 cup caster sugar, extra
3 tb cinnamon
4 cups icing sugar
leftover melted butter
leftover melted butter
1/2 cup milk
3 tb maple syrup
1 tb vanilla extract
Chocolate - add 1/4 cup cocoa powder
Mocha - add 1/4 cup cocoa powder and 1 tb coffee powder
In a large stockpot, add milk, oil and 1 cup of caster sugar. Scald the mixture (i.e heat until little bubbles appear at edges of the pot) and turn off for about 45 minutes to an hour.
When cooled to a tepid temperature add the yeast, stir well and allow to activate over about 15 minutes. It should froth up.
Add your 8 cups of flour, yes, I really wrote 8! and stir well. You might need to massage it a bit with your hands. Leave in the pot and cover with clingfilm, sit in a warm place for 2 hours or so - it will double in size.
When it has risen, then add the baking powder and bicarb soda and mix well.
Pour out onto a clean, floured surface
Preheat oven to 190 degrees c
Melt your butter in a small saucepan and then roll out half the dough to make a rectangle-ish shape. Brush with butter lovingly. Then sprinkle 1/2 cup caster sugar and 1.5 tb of cinnamon. Brush your tins or BBQ/pie trays with the butter also.
Roll up the dough to make a long sausage.
Then cut the sausage in 2 inch intervals and place in the trays, leaving a bit of room between them to allow another rise.
Bake for about 15-20 minutes until golden on top.
Whilst it's baking mix your glaze - combine all ingredients and mix well, it's should be a thickish syrup consistency so adjust milk/icing sugar well.
When the scrolls come out of the oven pour the glaze over, as Ree says 'don't be scared to drown them puppies, make sure you get the glaze down the sides and everything'.
If you like to do different types, start with the vanilla, pour over the first batch, then add the cocoa powder for the chocolate glaze, then lastly add the coffee for the mocha glaze.
Cover with aluminium foil and reheat for later if you like!
Don't they look delicious?
Are you baking this Sunday?
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