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  • January 2011
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Cinnamon Rolls

PW’s Cinnamon Rolls

January 1, The Winter Classic, Pittsburgh Penquins (best hockey team in the world!!!) vs. a red team (I forget). We had plans to meet another couple for dinner so I decided to nap a bit later in the afternoon. WHAT?!? Gestating is tiring business, naps are required. Anyway, after I woke up and got ready our plans changed.

CRAP! Now I’m wide awake during a hockey game, something I try never to be. Now I’m cranky because I need to find something to do and quickly. Then I realized that after Monday I might have to give up carbs and sugar and everything else amazingly good so I figure I’ll go out with a bang and make the Pioneer Womans (PW) Cinnamon Rolls with Maple Coffee Icing. Best. Decision. Ever.

Of course I didn’t start them until 8pm and they required 2 hrs of rise time and the recipe makes 6 pans so I didn’t finish until after midnight. Still the best decision ever.

PW always has the most AMAZING pictures of her rolls and everyone who tries them raves about them but I held off on making them because it makes 6 trays! WTF would I do with all those rolls! Then I learned they FREEEZE! At any point in the process, which was all I needed to hear!

Oh and clearly, loosing weight was not one of my New Years Resolutions, it never is so just smile over the amount of butter used. Butter makes the world go ’round.



  • 1 Quart Milk
  • 1 Cup Vegetable Oil
  • 1 Cup Sugar
  • 2 Packages Active Dry Yeast
  • 8 Cups (Plus 1 Cup separated for a total of 9) All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Tablespoon Salt
  • 1 Teaspoon Baking Soda
  • Plenty of Melted Butter (like 5 sticks, for real, it’s 6 pans of rolls, shush and just do it)
  • 2 Cups Sugar
  • Tons of Cinnamon


  • 1 Bag Powdered Sugar
  • 2 Teaspoons Maple Flavoring (I couldn’t find so I used 3 tablespoons maple syrup)
  • 1/2 Cup Milk
  • 1/4 Cup Melted Butter
  • 1/4 Cup Brewed Coffee
  • 1/8 tsp Salt


  • Mix the milk, oil and sugar in a pan, heat until just before boiling
  • Cool for an hour, until warm, not hot. I needed to speed this process up so I lidded up the pan and moved it outside for 20 minutes.
  • Once warm, sprinkle in both packages yeast, let sit for one minute
  • Mix in 8 cups flour, it’s really gooey. I gave my wooden spoon a spritz of PAM to help with sticking
  • Cover and let rise for 1 hour
  • After rising, add additional cup of flour, baking powder, baking soda and salt, mix well. It will still be really gooey and sticky.
  • GENEROUSLY, seriously GENEROUSLY flour your rolling surface and take half the dough and roll into a rectangle.
  • Drizzle with 1/2-1 cup melted butter (just go for the cup at this point)
  • Sprinkle with 1 cup sugar and cinnamon to taste
  • Beginning with the long edge furthest from you begin to roll tightly. Pinch to seal
  • Slice into 1 inch pieces
  • Drizzle a tablespoon of melted butter in the bottom of 6 foil pans and arrange rolls in each tin
  • Repeat w/ second half of dough
  • Allow to rise for 20-30 minutes
  • Bake at 375 for 18 minutes


  • Mix all ingredients until smooth.
  • Pour over warm rolls, don’t be stingy

Cover iced rolls with plastic & foil and freeze until needed.

I have two big meanie head dogs and an alarm system don’t come near my freezer!

Stop by The Growing Gibsons


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