I’m addicted to cinnamon rolls. They’re so pretty, it’s like when I look at them I’m lost in swirls, and they’re delicious! These rolls are fluffy, soft, topped with delightful maple syrup.
Ingredients
1-quart whole milk
1 c. vegetable oil
1 c. sugar
2 pkg. Active Dry Yeast
8 c. (plus 1 c. extra, separated) All-purpose flour
1 tsp. (heaping) baking powder
1 tsp. (scant) baking soda
1 tbsp. (heaping) salt
1 3 c. (to 4 cups) melted butter
Generous sprinkling of Cinnamon
For the Maple Frosting
1 bag powdered sugar
2 tsp. maple flavoring
1/2 c. milk
1/4 c. melted butter
1/4 c. brewed coffee
1/8 tsp. salt
How to make Cinnamon Rolls
In a pan, mix the milk, vegetable oil, and sugar. Heat until just about to reach the boiling point. Small bubbles start to appear around the edges. Then, turn off the heat and cool to 45 minutes to an hour. Once the mixture is lukewarm or warm, sprinkle the Active Dry Yeast packages and sit it for a minute. Add in 8 cups of all-purpose flour. Mix until incorporated. Cover and let it rise for at least an hour.
After an hour, add 1 more cup of flour, baking powder, baking soda, and salt into the mixture. Stir until well combined. (The dough can be refrigerated; just cover it, place it inside the fridge until you need it. Don’t forget to check on it, because once it starts to overflow out of the pan, you could just punch it down.)
Generously flour your working area. Then, form half of the dough into a rectangle. Roll thin while maintaining a generally rectangular shape.
Drizzle 1 1/2 to 2 cups of melted butter on top. Dust the dough with 1 cup of sugar, followed by butter, and cinnamon.
Start rolling the dough in a neat line beginning on the opposite end towards you. Make sure to keep the roll tight and pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter to coat a 7-inch round foil cake or pie pan. And begin to cut the rolls approximately 3/4 to an inch thick. Then, layer the pieces in the buttered pans.
Follow the same process for the other half of the dough. Before baking let the rolls rise first for 20 to 30 minutes. Place the rolls inside the oven and bake at 375 degrees for about 15-18 minutes until light golden brown.
To make the frosting, mix all the frosting ingredients and stir until smooth. The texture should be thick but pourable. Adjust the taste if needed. Then, generously drizzle the frosting over the warm rolls.
Ingredients
- 1-quart whole milk
- 1 c. vegetable oil
- 1 c. sugar
- 2 pkg. Active Dry Yeast
- 8 c. (plus 1 c. extra, separated) All-purpose flour
- 1 tsp. (heaping) baking powder
- 1 tsp. (scant) baking soda
- 1 tbsp. (heaping) salt
- 1 3 c. (to 4 cups) melted butter
- A generous sprinkling of Cinnamon
- For the Maple Frosting
- 1 bag powdered sugar
- 2 tsp. maple flavoring
- 1/2 c. milk
- 1/4 c. melted butter
- 1/4 c. brewed coffee
- 1/8 tsp. salt
Instructions
In a pan, mix the milk, vegetable oil, and sugar. Heat until just about to reach the boiling point. Small bubbles start to appear around the edges. Then, turn off the heat and cool to 45 minutes to an hour. Once the mixture is lukewarm or warm, sprinkle the Active Dry Yeast packages and sit it for a minute. Add in 8 cups of all-purpose flour. Mix until incorporated. Cover and let it rise for at least an hour.
After an hour, add 1 more cup of flour, baking powder, baking soda, and salt into the mixture. Stir until well combined. (The dough can be refrigerated; just cover it, place it inside the fridge until you need it. Don't forget to check on it, because once it starts to overflow out of the pan, you could just punch it down.)
Generously flour your working area. Then, form half of the dough into a rectangle. Roll thin while maintaining a generally rectangular shape.
Drizzle 1 1/2 to 2 cups of melted butter on top. Dust the dough with 1 cup of sugar, followed by butter, and cinnamon.
Start rolling the dough in a neat line beginning on the opposite end towards you. Make sure to keep the roll tight and pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter to coat a 7-inch round foil cake or pie pan. And begin to cut the rolls approximately 3/4 to an inch thick. Then, layer the pieces in the buttered pans.
Follow the same process for the other half of the dough. Before baking let the rolls rise first for 20 to 30 minutes. Place the rolls inside the oven and bake at 375 degrees for about 15-18 minutes until light golden brown.
To make the frosting, mix all the frosting ingredients and stir until smooth. The texture should be thick but pourable. Adjust the taste if needed. Then, generously drizzle the frosting over the warm rolls.
