Sunday, October 10

Sunday Baking Project: Pii-dubbleYers Cinnamon Scrolls with 3 glazes

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)
950ml milk
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
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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11 lovely comments:

Corrie on October 10, 2010 at 8:40 AM said... [Reply to this amazing comment]

yum, this is my favourite recipe and I love her book! I agree she cooks with a man in mind and my husband adores everything i have made from her book. These did not last long. I think mine were bigger and more spread out as I did 5 trays but I might aim for 4 - mind you 1 tray went as soon as they were out of the oven!!!!!!!!!


Anonymous said... [Reply to this amazing comment]

I love these and they are so easy to make, I usually halve the recipe so that I don't have heaps of leftovers.

Sophie {Red Dust Love} on October 10, 2010 at 2:15 PM said... [Reply to this amazing comment]

I too am in awe of the Pioneer Woman! I have wanted to try this recipe for a while but have been a little nervous! You have inspired me to give it a whirl!
Sophie said... [Reply to this amazing comment]

I soooo love cinnamon scrolls - though I have been avoiding them due to their high caloric content!!!! I just may have to give these a go. I used to make a recipe handed down from a Finnish cook - mountain and mountain of butter!!! Tempting...... mmm can smell them now!!

Lorraine @ Not Quite Nigella on October 10, 2010 at 9:39 PM said... [Reply to this amazing comment]

Three glazes? Are you the most popular woman in your street round about now? lol

Good Golly Miss Holly! on June 10, 2011 at 1:22 PM said... [Reply to this amazing comment]

That is some serious food porn right there! Oh man, must. eat. yummy. scrolls. right. now.

Meeya on September 14, 2011 at 3:55 PM said... [Reply to this amazing comment]

How long back in the oven after the glaze? Tried these at a friend's house and they were AMAZING! I can have dairy or gluten, but just couldn't resist... needless to say I was so sick afterwards, but it was worth it! I'm making mine gluten & dairy free. I used dairy free margarine, rice milk and Orgran flour. The yeast didn't froth up the scalded milk mixture as much as the picture. Which meant the dough doesn't look as fluffy... fingers crossed they'll still taste delish!! Will let you know the end result!! The Pioneer Woman would be so ashamed haha!

Meeya on September 14, 2011 at 3:56 PM said... [Reply to this amazing comment]

CAN'T have gluten or dairy I meant :S

Liss on September 14, 2011 at 4:10 PM said... [Reply to this amazing comment]

@Meeya hello!
You don't need to re-bake after the glaze... Just let it ooze on in! Enjoy! Xx

Kelley @ magneto bold too on June 23, 2012 at 2:39 PM said... [Reply to this amazing comment]

try them with lemon zest in the middle and a lemon glaze OH MAH GAH!

We had that at Easter to cut into the chocolate indulgence

Being Me on June 24, 2012 at 8:10 AM said... [Reply to this amazing comment]

Thanks Liss! Trying these today..... nervous so far (the milk and oil look dubious together) but I shall persist :)


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