Saturday, February 25, 2012
I started making these last weekend before I realized how many rolls this recipe made. I ended up with 4 pans of cinnamon rolls. I packed the first pan more tightly than the other 3, which rose more in the oven and ended up tasting better.
The original frosting recipe was for maple frosting, but I ended up substituting the maple flavoring with vanilla extract and omitting the brewed coffee. These were amazing!
for the rolls:
1 quart milk
1 cup canola oil
1 cup granulated sugar
4 1/2 teaspoons yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt
plenty of unsalted butter, melted (about 2 cups)
2 cups granulated sugar
plenty of ground cinnamon
for the frosting:
1 bag (2 pounds) confectioner's sugar
1/2-3/4 cup milk
1/4 cup unsalted butter, melted
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Bring the milk, oil, and sugar just below a boil in a medium saucepan over medium heat. Set aside and allow to cool until warm. Sprinkle the yeast over this mixture and let sit for 1 minute.
Add 8 cups of the flour and stir until just combined. Cover with a kitchen towel and set aside in a warm spot for 1 hour.
Remove the towel and add the remaining 1 cup of flour, baking powder, baking soda, and salt. Stir until the ingredients are evenly distributed throughout the dough.
Divide the dough in half. Roll one half into a 10x30-inch rectangle on a floured surface.
Pour 3/4-1 cup of butter on the rectangle of dough. Spread with your fingers until it is evenly distributed across the dough. Generously sprinkle some of the ground cinnamon on top of the butter, followed by the sugar. Adjust the amounts of butter, cinnamon, and sugar as needed.
Beginning with the farthest edge from you, roll the dough in a long log towards you. Make sure you keep the roll tight. Pinch the ends together and the seam to the rest of the log.
Cut the log into 1/2-inch slices and placed in a buttered cake pan. Don't pack the rolls into the pans tightly; provide space for the rolls to grow a little more.
Repeat with the 2nd half of dough.
Preheat the oven to 375°F. Cover the pans with kitchen towels and allow to sit at least 20 minutes before baking 15-18 minutes, or until golden brown.
Next, make the frosting. Whisk together the powdered sugar, 1/2 cup milk, unsalted butter, and salt. Lastly, add the vanilla extract. Adjust the amounts of ingredients as needed until a thick, pourable frosting is achieved. Pour this on the cinnamon rolls.
Source: The Pioneer Woman