What's not to love about Cinnamon Rolls?

My sister-in-law was in town recently, and foodies that we are, we went on a shopping adventure at Whole Foods in St. Louis.  Most people wouldn't consider a trip to Whole Foods a shopping adventure, but for two women who love to cook (and, ahem, eat), this is considered a trip to mecca!

By the time I reached the checkout lane, I'd filled my cart with necessities, such as wine, cheese, strawberries...and I can't remember what else.  I do remember that the adventure cost me $52 and it was well worth it.  I not only bought the freshest strawberries I'd ever had, but I also got to spend time with someone I enjoy being with, but rarely get to see.  She lives in Texas and runs a very successful business.  We are in Illinois and are equally busy.  Do the math, and it adds up to about 4 visits a year.

One purchase she made at Whole Foods was an awesome cookbook from author/blogger/photographer Ree Drummond, called The Pioneer Woman Cooks: Recipes From an Accidental Country Girl.  While we were in the checkout line, the woman in from of us said, "Try the cinnamon rolls in that cookbook.  They're the best I've ever had."  That was all we needed to hear!

The next day at breakfast, we were noshing on some of "the best cinnamon rolls we've ever had".  Lord these things are good.  And, did I mention they are EASY to make?  They may take time, but there is absolutely NO kneading involved.  None!  If you have a bowl, a large spoon, and a place to roll out the dough (no rolling pin is needed, but it is helpful), you can make these delicious little morsels.  Here goes:

Lee Drummond's Cinnamon Rolls
Makes 40 - 50 rolls

1 quart whole milk
1 cup vegetable oil
1 cup sugar
 2 packages instant yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
9 cups flour
2 cups very soft butter
1 cup melted butter
2 cups brown sugar
1 tablespoon cinnamon

Heat milk, oil and sugar over medium heat.  Do not boil, rather heat until almost boiling.  Remove from the stove and allow mixture to cool until lukewarm.

Sprinkle the yeast on top and let sit for one minute.

Add the liquid mixture to a bowl, along with 8 cups of flour.  Stir the mixture until just combined.  You shouldn't see any flour remaining.  Cover and let rise in a relatively warm place for about an hour.

After an hour, punch down the dough with a spoon and add baking powder, baking soda, salt and remaining flour.  Stir thoroughly.

Now it's time to roll out the dough.  Sprinkle a bit of flour on whatever surface you're going to use to make the rolls.  Plop half of the dough onto the surface and do your best to form it into a rectangle.  At this point, you can use your rolling pin to roll the dough out to a rectangle that's thin, and truly a rectangle.

Now comes the filling.  Take one cup of the soften butter and spread it on the dough.  You could also melt the butter and spread it on with your hands.  Whichever is easiest to you.  Then spread 1 cup of brown sugar over the dough, and sprinkle liberally with cinnamon.

Starting from the side closest to you, roll the dough into a long tube.  Do not seek perfection...just roll it as tightly as you can.  Be sure to pinch the seam together.  Now, cut into rolls about 1 1/2 " wide and place in a prepared pan.  By prepared I mean one sprayed with non-stick spray, OR ladled with even more melted butter.  I used pie pans, but you could use a rimmed cookie sheet, or even the aluminum throw-away pans.  Whatever the case, the rolls should be touching, but not crammed into the pan.

Repeat the rolling and filling procedure again with the other half of the dough.

Now, turn on your oven to 375°.  While the oven preheats, cover the rolls with a towel.  They should rest at least 20 minutes.  After they have rested and the oven has preheated, pop them into the oven for 15 - 18 minutes.

While the dough is resting, throw together the yummy icing.  Mix 1 cup of melted butter with about 3/4 cup brown sugar and a teaspoon or so of cinnamon.  Keep this on low heat and stir occasionally while the rolls bake.

Remove rolls from the oven and immediately drizzle with butter/brown sugar/cinnamon mixture.

• This recipe can easily be cut in half.
• The rolls can be frozen before they have been baked.  Simply remove from the freezer, thaw, then bake.
• The baked rolls can also be frozen.  Just thaw, and warm them in the oven for about 5 minutes or so at 375°

These will blow your mind!  My husband even declared them "best cinnamon rolls ever" on his Facebook page.

Did I mention I was trying to lose weight?