Pioneer Woman's Cinnamon Rolls

These Cinnamon Rolls could possibly be the Pioneer Woman's most famous recipe? Possibly and I think one of her very best. 

The best thing about these addictive Cinnamon Rolls is that its a no knead recipe - you don't get to work out your biceps in order to get the bread dough together.  Yet, it produces a soft, pillow-y bread bursting with the flavours of butter, brown sugar and cinnamon. 

I would highly advise that you keep this dough overnight in the refrigerator before rolling and shaping because of the humid and hot weather here which makes it difficult to work with if its not chilled. I've tried to work on it without chilling and I could barely get it to hold its shape. 

Of all the recipes I've tried, this goes to the top of the list as a must try!

Pioneer Woman's Cinnamon Rolls (15 rolls)
Adapted from Pig Pig's Corner

Ingredients

• 1 1/3 cup whole milk
• 1/3 cup vegetable oil
• 1/3 cup caster sugar
• 1 1/2 tsp dry yeast
• 2 2/3 cups plain flour (+ 1/3 cup)
• 1/2 tsp baking powder
• 1/3 tsp baking soda
• 1 tsp salt
• 100 g unsalted butter - melted
• 1/2 cup brown sugar
• Cinnamon powder
• Sultanas (optional)

Frosting (optional): I mixed 3 tbsp of maple syrup with about 1/2 cup of icing sugar and drizzled over the rolls. You can add more syrup or icing sugar depending on the consistency you like. 

Directions:

• Mix the milk, vegetable oil and sugar in a pan.
• Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
• When the mixture is lukewarm to warm, but NOT hot, sprinkle in dry yeast. Let this sit for a min.
• Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
• Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. (At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
• When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
• Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
• Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
• Let the rolls rise for 20 to 30 mins or until they look bloated (I left it to rise for about 1 hr), then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.
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This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.