The Pioneer Woman Tasty Kitchen
Profile Photo

Cinnamon Rolls on a Stick

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Melt-in-your-mouth, buttery, tender Cinnamon Rolls on a Stick served with warm, creamy Vanilla Bean Glaze as dip. Breakfast just got seriously fun. (These fun rolls use the Pioneer Woman’s roll dough as the base.)

Ingredients

  • 2 cups Whole Milk
  • ½ cups Canola Or Vegetable Oil
  • ½ cups Granulated Sugar
  • 2-¼ teaspoons Instant Yeast (or 1 Packet Active Dry Yeast, 0.25 Ounce Packet)
  • 4 cups Plus 1/2 Cup All-purpose Flour, Divided
  • ½ teaspoons Baking Soda
  • ¾ teaspoons Baking Powder
  • 1-½ teaspoon Kosher Salt
  • 8 Tablespoons Melted Butter
  • 1 cup Raw Sugar
  • ¼ cups Ground Cinnamon
  • 4 cups Powdered Sugar
  • ½ cups Warm Whole Milk Or Half And Half
  • 2 Tablespoons Melted Butter
  • 1 Tablespoon Pure Vanilla Extract
  • 1 teaspoon Ground Vanilla
  • 24 whole Popsicle (sticks)

Preparation

1. Stir together milk, oil, and 1/2 cup of granulated sugar in a large, heavy saucepan over medium high heat.
2. Stir frequently until it is quite hot and bubbles form around the edge of the pan.
3. Remove the pan from the heat and cool to lukewarm.
4. When the milk mixture is lukewarm, sprinkle the yeast over it and let it sit, undisturbed, for 1 minute.
5. Mix 4 cups of all-purpose flour into the milk and yeast mixture until there are no dry pockets of flour.
6. Let rise for an hour in a warm, draft-free place.
7. After an hour, stir in the baking soda, baking powder, salt and remaining 1/2 cup of flour until you have a cohesive dough.
8. Place pan in the refrigerator, lightly covered with plastic wrap, for up to 2 days.

To prepare the rolls:

1. Line 4 cookie sheets (or half sheet pans) with parchment paper, silpats or teflon baking liners (or grease the pans generously.)
2. Sprinkle a clean counter generously with flour.
3. Turn the dough onto the counter and pat into a rectangle.
4. Roll out into a long rectangle that is about 1/4-inch thick.
5. Pour the melted butter evenly over the dough.
6. Scatter the raw sugar evenly over the butter.
7. Sprinkle the ground cinnamon evenly over the sugar.
8. Starting at the edge closest to you, roll the dough tightly into a tube then pinch the seams to seal.
9. Use a bench knife or other knife to cut the dough into 1-inch thick slices.
10. Transfer each round to the prepared pans, being sure to leave 3-4 inches between each roll.
11. Carefully insert a popsicle stick or caramel apple stick into the side of each slice of dough. Gently turn the stick a little from side to side while pushing further into the roll. The stick should go almost all the way through stopping just short of exiting the other side.
12. Let rise for 30-40 minutes, or until puffy.
13. Bake for 18-20 minutes in an oven preheated to 375°F, or until the rolls are deep golden brown.
14. Cool on pans for 15 minutes before transferring to racks to cool completely. (See notes.)
15. When rolls are completely cool, whisk together the powdered sugar, warm milk, melted butter, and vanilla(s) until smooth. Serve the warm glaze with the cooled cinnamon rolls.

Notes

If you try to eat these off of the stick while still warm, they have a tendency to disintegrate. It’s best to serve them completely cooled with warm glaze for dip.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate