ruefully ridiculous standards*

When I requested your go-to recipes for cinnamon rolls, many of you urged me to try the now completely famous version from the now completely famous (and deservedly so) Pioneer Woman.



Since I want nothing more than to please my belly readers, I did as you recommended and made myself a batch.

Frankly, I don't even know where to begin in describing this phenomenal product. The rolls resulting from Ree's recipe (gadzooks, I love alliteration*) were as close to perfection-in-edible-form as I've certainly ever come. They were fluffy and tender enough to dissolve straightaway, and topped exquisitely with a maple glaze that I'm now tempted to add to anything and everything I bake.



Another bonus about this recipe is its convenience to prepare. You can take care of a bit of the leg-work early and then let the dough sit around until you're ready to proceed. I like that.



I've been told once or twice or 79 times that my standards are too high in general, and I'm beginning to become unable to deny that. You see, although these rolls are sensational and delicious and utterly amazing, I want to do even better. I simply can't stop here, although I really can't pinpoint any one thing that I'd change. In fact, as I write this, I can't remember what it was about these that I didn't find completely perfect. Sigh--I guess I'll have to make them again to try to figure it out...

Practically Perfect Cinnamon Rolls*
(adapted from the one and only Pioneer Woman)

Dough:
2 cups milk
1/2 cup granulated sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups + 1/2 cup flour, divided
1 1/2 teaspoons salt
1/2 teaspoon (scant) baking soda
1/2 teaspoon (heaping) baking powder

Filling:
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
4 tablespoons ground cinnamon

Glaze:
4 cups powdered sugar
1 teaspoon maple flavoring
1/4 cup milk
2 tablespoons butter, melted
2 tablespoons brewed coffee
pinch of salt

Make ahead: Combine milk, 1/2 cup sugar and oil in a large pot over medium heat. Heat, stirring to dissolve sugar, until just before boiling. Remove from heat and set aside to cool for about an hour or until lukewarm (between 105° – 115°F; use a thermometer to check). Sprinkle the yeast into the warm milk mixture and allow to sit for a few minutes. Add 4 cups of flour and stir together until a sticky dough forms. Cover loosely with a kitchen towel and let rise somewhere warm for about an hour. In a small bowl, whisk together remaining 1/2 cup of flour, baking powder, baking soda, and salt. Add to dough and combine thoroughly to form an elastic dough. Spray the inside of a large bowl with cooking spray. Put dough in the bowl, cover tightly, and store in the refrigerator overnight, or up to a day.

Assembly: Spray 3 9-inch round cake pans with cooking spray. Generously flour a clean, dry surface. Place half the dough on the floured surface and using a rolling pin, roll out into a large rectangle. Gently spread 1/2 cup of softened butter over the dough with a butter knife. Sprinkle 1 tablespoon of cinnamon and 1/2 cup of sugar over the buttered dough.

Starting on the longer side of the rectangle, roll dough in a tight spiral toward the other end and pinch the seam shut. Slide a strand of dental floss under the rolled dough 1-1½ inches from the end. Cross the ends of the floss over the top of the roll and pull in opposite directions, slicing off a section of dough. Repeat with the rest of the dough, placing buns in the prepared pan. You will have space between the buns.

Repeat with the second half of the dough. (If you only want to make one batch of buns, you can tightly wrap and freeze the other half at this point. In that case, use half the amount of the ingredients for the glaze.)

Set aside to rise for 30-45 minutes. Bake in 350°F oven for 15-18 minutes, or until lightly browned on top.

Make glaze: Mix together all ingredients and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

*Told ya.