No Fail, No Knead Cinnamon Rolls

Warning: This is not low fat, low calorie, Diet friendly food.  This has butter,cream, more butter, sugar and ooey gooey goodness that is a cinnamon roll.

This recipe is the first yeast recipe that I mastered.  I failed horribly many times while trying to working with yeast  Many times a recipe just isn't written for a newbie to understand.  While trying to figure out what I was doing wrong, I decided to make Ree's Cinnamon Rolls.  They really are easy.  No kneading, and her directions and pictures make it almost impossible to fail.  And they are AMAZING!

While making her recipe I decided to try something different with them this time.  I used a cinnamon butter that I had made for the filling and used a Vanilla Cream Icing that Jessica from How Sweet It Is had posted awhile ago.  Both made this extremely awesome.  Ree's recipe makes 4-9x13 in pans.  2 pans I used the Vanilla Icing, the 3rd I changed out the Vanilla extract with Coconut extract, which made them absolute Heaven with the Coconut kick I have been on.  The 4th pan I left plain to make some bread pudding which I am going to post tomorrow.

On to the recipe.

Dough:

Adapted from The Pioneer Woman and for a step by step tutorial click here

4 Cups Whole Milk

1 Cup Vegetable Oil or Butter (I like to use Butter)

1 Cup Sugar

2 Packages (4 1/2 tsp) Active Dry Yeast

9 Cups All Purpose Flour

1 Heaping tsp Baking Powder

1 Scant tsp Baking Soda

1 Tbsp Salt

Cinnamon Butter:

Adapted from Deals to Meals

1 Cup Butter, softened

1/3 Cup Sweetened Condensed Milk, chilled

1 Tbsp Honey

2 tsp Cinnamon

1/8 tsp Salt

1/2 Cup Powdered Sugar

Icing:

Adapted from How Sweet It Is 

1 Heaping Cup Powdered Sugar

1/4 Cup Heavy Cream

1 tsp Vanilla or Coconut Extract

2 1/2 Tbsp Milk

Heat the milk, oil/butter and sugar in a medium saucepan over medium heat; do not allow mixture to boil.  Set aside and cool to lukewarm.  You want to be able to comfortably touch the side of the pan with your hand.  Sprinkle yeast on top and let it sit on the milk for 1 minute.  Add 8 cups of the flour.  Stir until just combined, cover with a clean kitchen towel and set aside a relatively warm place for 1 hour.  I like to sit my pot on the dryer while I have laundry going.  I find that the heat from the dryer is perfect for rising yeast and I get a load of laundry done. 


While the dough is rising make your cinnamon butter.  In a large bowl, beat on high speed, softened butter, sweetened condensed milk, honey, cinnamon, salt and powdered sugar until light and fluffy.  


Remove the towel from the dough and add the baking powder, baking soda, salt and remaining flour.  Stir throughly to combine.  Remove a portion of the dough from the pan.  On a floured surface, roll the dough into a large rectangle.  Spread some cinnamon butter across the dough.  Beginning at the end farthest aways from you, roll the rectangle tightly toward you.  Use both hands to carefully keep the roll tight.  When its all rolled up pinch the seams to seal it.  With a sharp knife cut the roll into 1 inch pieces and lay in a greased 9 x13 inch pan.  Continue with the rest of the dough, spacing out the rolls slightly. 


 Preheat oven to 375 degrees F.  Cover the pans again and let rise for 20 minutes.  Remove towel and bake for 13-17 minutes until lightly golden brown on top.  While the rolls are baking make your yummy glaze.  


In a large bowl add powdered sugar and stir in heavy cream and vanilla or coconut extract (I really liked the coconut).  Add milk one tablespoon at a time, stirring until smooth.  about 3-5 minutes.  Pour oven hot cinnamon rolls.  Glaze makes enough for 1 pan but can easily be adapted to make more.  Enjoy!

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