Monday, February 7, 2011

Maple Frosted Cinnamon Rolls

Pioneer Woman said, "Make these for a friend today! I promise it will seal the relationship." Seriously. I could make all SORTS of friends with these babies! (If only I could stop eating them and share them...decisions, decisions!) I have made these twice in 2 weeks and I hate making bread. I am usually a big fat failure when it comes to making bread. I have succeeded TWICE with these! YESSS! Yummy yummy ooey-gooey-ness. I have to stop typing. I need another bite. Sorry.

Maple Frosted Cinnamon Rolls
Printable Version

1 quart whole milk
1 cup vegetable oil
1 cup sugar
4 1/2 tsp. active dry yeast
9 cups all-purpose flour
1 heaping tsp. baking powder
1 scant tsp. baking soda
1 Tbs. salt

1 1/2 cups melted butter (plus 1/4 cup for greasing pans)
1/4 cup ground cinnamon
2 cups sugar

2 pounds powdered sugar
3/4 cup whole milk
6 Tbs. butter, melted
dash of salt
1 Tbs. maple flavoring or maple extract

For the dough, scald the milk, vegetable oil, and sugar in a large saucepan(large enough to add 9 cups of flour to later!) over medium heat. To SCALD means to heat almost to a boiling point. Do NOT let the mixture boil! Just get as close as huh?
Remove from heat and allow mixture to cool to lukewarm. Sprinkle the yeast on top and let it sit for 2 minutes.

Add 8 cups of the flour. Stir until just combined.
*insert-you will be worried at this point. The dough is uber-gooey. Like so-not-even-close to how perfect bread dough should be. Stop screaming. It will work. Have faith.*
Cover bowl with a kitchen towel and set aside to rise for about 1 hour. The dough should almost double in this amount of time.

Remove the towel and add the baking powder, baking soda, salt, and remaining 1 cup of flour. Stir thoroughly to combine. (tip:use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days!)

Remove half of the dough from the pan. On a floured surface, roll the dough into a large 30x10inch rectangle.
Pour 3/4 cup of the melted butter over the surface of the dough. Spread the butter almost to the edge of the dough. Sprinkle 1/4 cup cinnamon and 1 cup of sugar generously over the dough.
Starting at the end furthest from you, roll the rectangle tightly toward you. When you reach the end, pinch the seam together to prevent oozing of the ooey-gooeness!
With a sharp knife, (or dental floss slipped under the roll, then brought up around it like tying a shoe to cut!) make 1 1/2 inch slices. One log will produce 13-15 rolls.

Pour a couple of tablespoons of melted butter into desired baking pans and swirl to coat. Place the sliced rolls in the pans. I put 12 in a 9x13...just to give you an idea of space.
Repeat the rolling/sugar/butter process with the other half of the dough. Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and allow to rise for at least 20 minutes. Remove the towel and bake for 15 minutes, or until golden brown.

While the rolls are cooking, make the maple icing.
In a bowl, whisk together powdered sugar, milk, butter, and salt. Splash in the maple flavoring. Whisk until very smooth. Add more milk if needed, the icing should be thick but pourable.
While the rolls are still warm, generously drizzle icing over the top.

Makes about 30 rolls
Recipe adapted from Pioneer Woman.

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