Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 9 cups All-purpose Flour
• 2 packages (4 1/2 Teaspoons) Active Dry Yeast
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 1 stick Butter
• 2 teaspoons Vanilla Extract
• 1 cup Brown Sugar
• ½ cups Sugar
• 1 teaspoon Salt
• 1-½ cup Chocolate Chips Or Chocolate Chunks
• 1 cup Chopped Pecans (optional)
• 1 package 8 Ounce Cream Cheese
• 3 cups Powdered Sugar
• 1 stick Butter, Softened
• 1 cup Whole Milk
• 2-½ teaspoons Vanilla Extract
• ¾ teaspoons Salt
Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.
Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.
Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.
Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
Make the icing: Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.
Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.
Serve warm or at room temperature.
This is a big moment, folks.
And a cup of oil.
When it’s cooled enough, sprinkle in the yeast.
And that’s what you want.
I love using heavy cast iron pots for yeast doughs, as they tend to trap in the warmth and give the yeast more of a yeast-happy environment.
And a scant teaspoon of baking soda.
Stir it around…
Until it’s all combined. It’ll take a little time to get everything incorporated.
After it’s all combined, you can either proceed with the rolls OR cover the dough and keep it in the fridge for awhile. The dough really is easier to work with if it’s cooler…but I’m usually too impatient for that step.
In any event, when you’re ready to make the rolls, divide the dough in half. You can make a double batch of these rolls, OR you can make another variation: cinnamon rolls, caramel apple rolls, orange rolls. Change things up!
Melt a stick of butter. Add in 2 teaspoons of vanilla extract.
Then roll out the dough in to a large rectangle: around 24 inches long by 10 to 12 inches deep.
Pour the butter over the dough, then use your fingers to smear it evenly all over the surface.
That is one big rectangle of dough.
Sprinkle a mix of white sugar, brown sugar, and salt over the top.
Mmmm. This is looking very promising.
NOTE: In the recipe below, I call for chopped pecans to be added at this step. Totally optional!
This is about 3/4 of the way done.When it’s totally rolled, pinch the seam to get it to seal. Done!
Cover it with a tea towel…
Let site only for 20 minutes or so.
After 20 minutes, pop ‘em into a 375 degree oven and bake ‘em till they’re nice and golden and bubbly.
But while they bake…make the icing. You’ll want to pour it on while the rolls are still warm. You must trust Pioneer Woman.
Powdered sugar (sifted if you’re motivated; unsifted if you’re like me), softened butter, softened cream cheese, vanilla, salt, and milk.
Salt, because you’ll die from the sweetness otherwise.
Then as soon as the rolls are out of the oven…
Mmmm. Warm rolls with cream cheese icing.
Completely drown the rolls in icing—you want them positively swimming in the stuff. It’ll melt and run down into the cracks and crevices of the rolls, and your life will finally, at long, long last, make sense.
Or you can let them cool, then refrigerate them till the next day. Just nuke ‘em before you eat ‘em.
It’s the right thing to do.