I thought long and hard about posting something gooey, buttery, sweet, and out of this world… NOT! I thought about when to post it, not if I was going to post it.
I think this is the perfect time for this recipe. As of next week you are going to start eating rice cakes and carrots because that is your New Year’s resolution, the one that will last for like a minute… okay a week… and before you go and do that to yourself, you will want to dive into something sinful. Something like a homemade cinnamon roll.
These are Pioneer Woman’s Cinnamon Rolls. I don’t know if I can find the correct adjective(s) to describe them… Enticing. Luscious. Rich. Delightful. Scrumptious.
Look, they’re freakin’ amazing!
Yes, there’s some work involved. And yes, you will hate all the waiting-time in between, but in the end it is always worth it.
I made these together with my Mom. She loves cinnamon rolls, and when I told her that I had Pioneer Woman’s rolls in mind, she was game! She rolled up her sleeves, took out the butter, and got to work. She and I made these together a couple of times before and we could not stop stuffing our faces. I ate four rolls before I realized that my thighs were beginning to rub together.
Whateeya gonna do? Not eat cinnamon rolls because of a jiggle?!? Yeah, okay.
I didn’t use the Maple Frosting that Ree uses in her recipe. I used this Lemon Cream Cheese Frosting because it also is freakin’ amazing. I also added some chopped pecans to the filling. And on top. I like a little crunch in my rolls. And I added some cinnamon-sugar on top of each roll. Hey, you gotta make it your own, you know? Pecans and more cinnamon work for me. 🙂
Just as Ree, I am not going to add an amount of cinnamon in the recipe because that is all up to you; some people like a lot of it, some don’t. I, obviously, like plenty.
Cinnamon Rolls with Pecans and Lemon Cream Cheese Frosting
- 4 cups milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packets (0.25 oz. packets) active dry yeast
- 8 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 cup all-purpose flour
- 4 sticks butter , melted
- 3 cups sugar
- Ground Cinnamon
- 2 to 3 cups finely chopped pecans (divided)
Lemon Cream Cheese Frosting
- 8 ounces cream cheese (1 package), room temperature
- 2 sticks butter , softened
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon lemon extract
For the Cinnamon Rolls
- In a large saucepan combine the milk, vegetable oil, and sugar.
- Heat the milk mixture over medium heat, but do not boil; set aside and let cool.
- Sprinkle the yeast over the milk mixture and let sit for a minute.
- Add 8 cups of flour to the yeast mixture; stir to combine.
- Cover with towel and let sit in a warm place for one hour.
- Add in the baking powder, baking soda, salt, and 1 cup flour; stir to combine.
- Chill dough for one hour in the refrigerator.
- Preheat oven to 375.
- Lightly flour your working surface.
- Take half of the dough from the bowl or pan and transfer to your working area.
- Roll out the dough to a 1/4-inch thickness and shape into a rectangle.
- Pour about 1 cup of the melted butter over the shaped dough; spread it evenly.
- Sprinkle 1 cup of the sugar over the butter
- Sprinkle a generous amount of cinnamon.
- Add 1 cup of the chopped pecans on top of the cinnamon mixture.
- Beginning at the end farthest from you, roll the rectangle tightly towards you; work slowly, and keep the roll tight.
- At the end, pinch the seam together and flip the roll so that the seam is face down.
- Pour a little bit of the melted butter into 5 baking pans and swirl.
- Take the log and cut 1/2-inch slices.
- Arrange the rolls in the prepared baking pans, about 6 or 7 slices per pan.
- Brush each roll with a bit of butter, and add sugar and cinnamon on top of each roll.
- Cover with towels and let sit for 20 minutes.
- Take the other half of the dough and repeat the above steps.
- Remove the towels and bake the rolls for 15 to 18 minutes, or until golden brown.
- Remove pans from oven and immediately brush each roll with frosting and sprinkle with remaining chopped pecans.
For the Lemon Cream Cheese Frosting
- Place the cream cheese and the butter in a mixing bowl.
- Beat until creamy.
- Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
- Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.