(This picture is before I poured the icing on)
Probably one of the best recipes that I've tried as of yet. Super easy, and as convenient as made-from-scratch cinnamon rolls can be. The original recipe makes a LOT. I quartered the recipe and ended up with 12 cinnamon rolls, which fit perfectly in a 9x13" pan. I made the dough after the little one was tucked in for the night, popped it in the fridge and the next morning rolled it out-rolled it up, and baked it. I didn't have any maple flavoring to add to the icing (like it called for), but did have the coffee. It added just a hint of extra flavor, very good. I especially like that you can do this whole recipe in a sauce pan, no messing with the mixer! This is the recipe, but quartered:
* 1 c. Whole Milk
* 1/4 c. Vegetable Oil
* 1/4 c. Sugar
* 1 1/2 tsp. Active Dry Yeast
* 2 c. (Plus 1/4c. Extra, Separated) All-purpose Flour
* 1/4 tsp. (heaping) Baking Powder
* 1/4 tsp. Baking Soda
* 3/4 tsp. Salt
* Plenty Of Melted Butter
* 1/2 c. Sugar
* Generous Sprinkling Of Cinnamon
* _____
* MAPLE FROSTING:
* 2 c. Powdered Sugar
* 1/2 tsp. Maple Flavoring
* 2 Tbsp. Milk
* 1 Tbsp. Melted Butter
* 1 Tbsp. Brewed Coffee
* A few dashes of Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour (I poured the mixture into a large plastic container to speed the cooling process, took 20 minutes). When the mixture is lukewarm to warm, but NOT hot, sprinkle in Yeast. Let this sit for a minute. Then add 2 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add the additional 1/4 cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Spread melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan (I used a 9x13). Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pan(s).
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
