Cinnamon Rolls

Yesterday, I spent the day in the Kitchen Making 
THE BEST Cinnamon Rolls 
that I have EVER made.
I adapted a Recipe found by the infamous Pioneer Woman
And they are positively DIVINE!
Especially when you add some of these:

Or These:

and Maybe just some of These:
Here is what they looked like:

If you are on ANY kind of diet, I would recommend staying 
FAR AWAY from these as possible.
They are LOADED!.
But just in case you aren’t, Here is the how I adapted the recipe:
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
6 Sticks of SoftenedButter
2 lbs. of Brown Sugar
Generous Sprinkling Of Cinnamon
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 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. 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. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Spread 3 sticks of your softened butter over the dough. Now sprinkle 1/2 of your brown sugar over the butter followed by a generous sprinkling of cinnamon.
Next add your sweets: Chocolate chips/Butterscotch Chips/ or M&M’s
Like This:
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.
Spread 1 tablespoon of melted butter in the bottom of a round or square cake pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees  until light golden brown, about 15 to 18 minutes.
They will come out looking something like THIS:
Cinnamon Rolls wouldn’t be complete without 
A Fluffy Cream Cheese Frosting
1 Stick of Softened Butter
16 Oz. of Softened Cream Cheese
1/4 Cup Whole Milk
{1} 32 Oz. Bag of Powder Sugar 
1 TBSP Vanilla
In a large bowl cream your Softened Cream Cheese.  Once smooth, add in butter.  Then  little by little add in Powder Sugar, as it stiffens add your milk and Vanilla and beat in the rest of your Powder Sugar.
Smother Over Warm Cinnamon Rolls Like This:
Last: Grab a Fork and a Large Glass of COLD Milk !
Linking Up Here this week!

Sugar Bee Crafts


  1. i’m sorry…white chocolate covered candy corn m&m’s?? how did i not know this exists? i must taste this.

  2. PLEASE STOP putting ridiculously tempting recipes on your blog or I’ll be forced to un-follow you. seriously, the cookies were bad enough…I don’t know if I can refrain from trying these out. argh.
    candy corn? oh my yum, batman!

  3. I need you to drop everything, grab those devine cinnimon rolls and come to my house NOW!!!!!!! Those look amazing!

  4. Oh my heck. This is just so right on so many levels! I wish I had one (or three) right now!!!

  5. Oooh yeah! Those look amazing!

  6. This looks AMAZING!!!!!!!!!!!!!!!!!!


    PS. I have my first real giveaway happening with some awesome nursery or kids room art prints. If you’re interested, come by and check it out!

  7. Yummy. They look soooo delicious.

  8. Oh wow! Those look ridiculously delicious! I’d love for you to link up at my party:

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