Ingredients: |
Ingredients: Dough:
1 qt. whole milk
1 c. vegetable oil
1 c. sugar
4 1/2 tsp. active dry yeast
9 c. all purpose flour
1 heaping tsp. baking powder
1 scant tsp. baking soda
1 tsp. salt
Filling:
2 c. melted butter, plus more as needed
1/4 c. ground cinnamon
2 c. sugar, plus more as needed
Maple Icing:
2 lbs. powdered sugar
1/2 c. whole milk
6 tbsp. butter, melted
1/4 c. strongly brewed coffee
Dash of salt
1 t.bsp. maple flavoring or extract
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Directions: |
Directions:Heat milk, oil, and sugar in a medium saucepan over medium heat. Do not allow the mixture to boil. Set aside and cool until lukewarm. Sprinkle yeast on top and let sit on the milk for 1 minute. Add 8 C flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. Remove towel and add baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. (Use the dough right away, or place in a mixing bowl in the fridge for up to 3 days, punching down if it rises to top of bowl.) Remove half the dough from the pan. On a floured surface, roll the dough into a large rectangle, about 30x10 inches. Pour 1 C melted butter over the surface of the dough. Spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 C of the sugar over the butter. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly being careful to keep the roll tight. (No worries if the filling oozes out.) When you reach the end, pinch the seam together. Make 1 1/2 inch slices with a sharp knife. One log will make 20-25 rolls. Butter or grease your baking pan. Place the sliced rolls in the prepared pan. Repeat with the other half of the dough. Preheat oven to 375 degrees F. Cover pans with a kitchen towel and let sit for 20 minutes and then bake for 13-17 minutes. While the rolls are baking, in a large bowl, whisk together powdered sugar, milk, butter, coffee, and salt. Splash in the maple syrup. Whisk until smooth. Add more maple, coffee, etc. to your taste. When rolls come out, generously drizzle the icing over the top. |
Personal
Notes: |
Personal
Notes: Cinnamon rolls can be frozen in the pan unbaked; cover tightly with foil after you place on pan but before they rise. When you are ready to bake, allow them to thaw and rise before baking. Can also freeze the baked, iced cinnamon rolls after they have cooled slightly. Then just pull them out and warm them in 250 degree F oven for 15 minutes.
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This recipe for Cinnamon Rolls #1 is from