500ml full cream milk
1/2 cup vegetable oil
1/2 cup caster sugar
1 package of active yeast
4 1/2 cups plain flour
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 tablespoon salt
Heat the milk, oil and sugar in a medium sized saucepan until mixture is about to boil - don't actually allow it to boil. Turn off heat and allow to cool down to a lukewarm temperature.
Sprinkle the yeast on top and sit for 1 minute. Add 3 1/2 cups of flour and stir to combine, cover with a tea towel and set aside in a warm area for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt and remaining cup of flour and stir thoroughly to combine. It can be easier to finish off by hand. Chill the dough in the fridge before using to make it easier to roll out. You can store the dough in the fridge for up to 3 days prior to using however remember to keep "punching" the air out of it.
1 cup unsalted butter melted, plus extra as needed
1/4 cup cinnamon
1 cup caster sugar
Prepare your filling ingredients and set aside. Flour a large surface and take the dough from the fridge. Roll out the dough into a large rectangle shape measuring approximately 75cm by 25cm.
Pour the melted butter over the dough and spread out evenly using your fingers. Sprinkle the cinnamon (I used just under 1/4 cup) over the butter and then sprinkle the sugar over the top of the cinnamon. Be generous!
Beginning at the side farthest from you, roll the dough tightly towards you. Be careful to make the roll as tight as possible until you are left with one long roll of dough, pinch the seam together so the dough is joined. Don't be concerned if the filling oozes at all.
Cut 3cm thick slices from the dough roll, you should be able to produce 20-25 rolls. You can use any type of baking dish, I used 2 pie/quiche type dishes and 1 square dish. Pour a small amount of melted butter into each dish and swirl the dish to spread the butter out, ensure the butter covers the bottom of each dish.
Place the rolls into the dishes ensuring not to overcrowd, cover the dishes with a tea towel and allow to stand for at least 20 minutes before baking so they can rise. In the meantime, preheat the oven to 180 degrees (160 degrees fan forced). Bake for 13-17 minutes or until a light golden brown.
Icing (adapted to Australian ingredients)
500g pure icing sugar (powdered sugar)
1/2 cup full cream milk
50g unsalted butter, melted
1-2 teaspoons vanilla
In a large bowl, whisk the icing sugar, milk, butter and vanilla together until combined and the mixture is a smooth consistency. The icing should be thick but easy to pour. Add extra milk if too thick or extra sugar if too thin. Optional - if you like a coffee flavoured icing, add 1/4 cup brewed coffee and reduce milk accordingly.
Once the rolls come out of the oven to cool, generously drizzle the icing over the top. The warm rolls will absorb the icing and make them even tastier.
Results: Like I said, O.M.G!!!! Simply one of the best recipes I've ever made, amazing! They definitely take time to make however the first time always takes the longest due to the unknown so I'm sure it would take less next time. They are absolutely delicious to eat while still warm but just as great the next day. It's important to note that I actually halved all the ingredient amounts as the full recipe makes 50 rolls and with all the sugar and butter, I certainly didn't need to eat 50 of them!!! (so if you do wish to make 50 rolls, ensure to double the ingredients) This is honestly well worth the time spent in the kitchen.
Straight out of the oven - aren't they gorgeous?
Icing poured on while rolls still warm, divine!
10 minutes after the first dish was pulled out of the oven!
Source - The Pioneer Woman Cooks cookbook, page 38. Full recipe (for 50 rolls) & step by step photo's available on the Pioneer Woman website.