Ingredients: |
Ingredients: 2 c whole milk
½ c vegetable oil
½ c sugar
2¼ t active dry yeast
4½ c all purpose flour, divided
½ heaping t baking powder
½ scant t baking soda
1½ t salt
6 T melted butter
½ c sugar
cinnamon
½ - 1 c pecans, toasted and chopped fine (optional)
Glaze:
1 c powdered sugar
4 T melted butter
¾ t vanilla extract
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Directions: |
Directions:In a pot or saucepan, combine milk, sugar, and oil. Heat just to boiling, stirring occasionally, and then remove from the heat. When the milk has cooled to around 105º to 115º, sprinkle yeast over the milk mixture. Allow to stand for 5 to 10 minutes. Stir. Mix in 4 c flour and cover. This can be done with a wooden spoon; the dough is very soft, more like a batter. Cover and allow to stand for 1 hour.
Mix remaining ½ c flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with a wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to 24 hours.
When you are ready to use the dough, turn it onto a lightly floured surface. Roll the dough out into a rectangle about 18 inches wide and 9 inches long. Spread with 6 tablespoons of melted butter. Sprinkle with ½ cup sugar and an even sprinkling of cinnamon. Add chopped pecans if desired.
Roll up tight and slice into 12 rolls. Place rolls into a greased baking dish and cover and allow to rise for 30 minutes.
Bake in a preheated 350º oven for 20 to 30 minutes. Remove from oven and cool slightly.
While rolls are baking, prepare the glaze. Whisk together powdered sugar, vanilla extract, and melted butter. Add milk until glaze is desired consistency. |
This recipe for Cinnamon Rolls is from