These are so good, and yes, you can make them.  They are easy and almost impossible to mess up.  I like them.  I love them.  True story – Mrs. Ralph’s husband likes the original version of these cinnamon rolls so much that if anything happens to Mrs. Ralph and Ever-Lovin’ he is proposing marriage to me. (Based solely on the fact that I can make delicious cinnamon rolls.)  Isn’t that too funny?  Can I say it again – these are good – delicious – wonderful – you get the message.  This year I have changed up the filling and added cranberries and orange zest – two of my favorite flavors.  Be still by heart.  Ever-Lovin’ declared the cranberry orange rolls “good eating”.   Try them – you will like them, and so will your friends.

I first started making cinnamon rolls when I read The Pioneer Woman’s Blog about her cinnamon rolls. The step-by-step directions gave me the confidence to make them.  To be honest, I have had a version of this recipe for many, many  years, but it wasn’t until I read Ree’s directions did I try to make them.   When they turned out so well you would have thought I had given birth – I was so proud of myself, and you will be proud also.

(Sorry about the shadow.)  Heat milk, sugar, and oil in a heavy pot until until it simmers.  You do not want it to boil, but if it does, all is not lost.  (Just make sure there isn’t a “film” over the liquid.  It doesn’t mix well into the dough – don’t ask me how I know.)  Now you have to set the milk mixture aside and let it cool to lukewarm (about 110 degrees).  I leave the milk mixture in the large Dutch oven that I use, and it takes it a good while to cool down.

When the milk mixture has cooled, sprinkle yeast over the milk mixture.  Let it sit for a minute or so.

Stir in 8 cups of flour. (You do not get out the mixer – you mix the dough by hand in one pot.  It is so easy.) Then cover the dough with a kitchen towel and set it in a warm area of your kitchen.  Let rest for about an hour.

Next add the final cup of flour, baking soda, baking powder, and salt. Stir until combined.

You can use the dough at this time, but I always begin making these rolls the night before, and put the dough in the refrigerator.  The dough will save in the refrigerator for up to three days, so you can do this ahead  of time.

The next morning or two days later, take the dough out of the frig. (Let it warm up to room temperature for about 30 minutes.)  I used 1/4 of the dough and rolled it  in a 15X10 inch rectangle.  If you use half of the dough, roll it out to a 30X10 rectangle.  Brush melted butter over the dough.  Sprinkle with sugar (white or brown – your choice) and cinnamon.

Recently I have just lightly brushed the surface of the dough with the butter, and used about half of the sugar called for in the regular recipe.  (Don’t worry – I add the butter later.)  Be generous with the cinnamon.  I like cinnamon!

This is where I add the good stuff.  (Be creative.  Make any rolls you can imagine.)

Zest oranges and spread the zest over the dough.  Then add lots and lots of cranberries.  I used the dried ones, but I bet you could chop up fresh cranberries.

Beginning on the edge of the dough furthest from you.  Use both hands to tightly roll the dough into a log.

Slice the rolls (I use a serrated knife.) in about 1 1/2 inch slices.  Place in a buttered pan.  Then…

I told you not to worry – we are going to add butter.  Spoon the butter over the rolls.  It will seep in and make the rolls beyond delicious.

Place the rolls in a warm place to rise for thirty minutes or longer.  My microwave oven is over the cooktop, and it has a light for the cooktop.  I have found when the light is on, the microwave oven interior is warm.  I did cover these rolls with a kitchen towel while they were getting happy.

Bake in a preheated 375 degree oven for 13 to 17 minutes.  Your house will smell so wonderful.

While the rolls were baking, I made the icing/glaze.  On this day, I had used up my oranges, so I used commercial orange juice and powdered sugar.  That is it.  If I would have had more oranges, I would have added more zest and used the juice from the fresh oranges.

Spoon the icing/glaze over the baked rolls.

Sweet Mother of Pearl!  These are beyond delicious.  They are sweet, but not gooey-gooey sweet.  Everytime I make these, I am amazed.  Try them.  If you give them to friends, you will forever hold a place of honor in their hearts.

Blessings to you and yours,

Variations:  cinnamon sugar with a maple glaze (Ree’s favorite), or add jam, nuts, raisins, or maybe I will try almonds with cream cheese – but these cranberry/orange rolls are hard to beat.