Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: 1 quart Whole Milk; 1 cup Vegetable Oil; 1 cup Sugar; 2 packages Active Dry Yeast, 0.25 Ounce Packets; 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour; 1 teaspoon (heaping) Baking Powder; 1 teaspoon (scant) Baking Soda; 1 Tablespoon (heaping) Salt; Plenty Of Melted Butter; 2 cups Sugar; Generous Sprinkling Of Cinnamon; _____; MAPLE FROSTING:; 1 bag Powdered Sugar; 2 teaspoons Maple Flavoring; 1/2 cups Milk; 1/4 cups Melted Butter; 1/4 cups Brewed Coffee; 1/8 teaspoons Salt

19 ingredients

1 steps

Ingredients

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cups Milk
1/4 cups Melted Butter
1/4 cups Brewed Coffee
1/8 teaspoons Salt

Directions

1

["For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.", "Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it's been chilled for at least an hour or so beforehand.)", "Preheat the oven to 375\u00b0F.", "To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.", "To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.", "Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.", "Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One \"log \""will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans