The second installment of the, “I baked for my daughter going off to school” has these cinnamon rolls. The second recipe that my daughter loves from The Pioneer Woman. As I did with the Maple Scones, I lightened them up just a little. I should point out that my daughter called me after this last post to complain that I didn’t give her enough air time. Well honey, here you go. You are the best! A father could not have a better daughter than I do.
Before I go overboard, allow me to return to this post. These rolls are decadent. Well they should be – There is a lot of butter and sugar. What dessert doesn’t have a lot of butter and sugar. Let’s just call this a dessert and enjoy this recipe in moderation.
- 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
- 1/4 cup Of Cinnamon
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple extract
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
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.
Preheat the oven to 375°F.
To assemble the rolls, take half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle.
Does not need to be exact, just long and reasonably narrow. The dough should be rolled to no more than 1/8″ thick. You will be rolling it over so you want it thin so the final log is not huge.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Take a brush to spread the butter across the whole dough. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. The sugar and cinnamon will soak in to the dough.
Take one end of the dough, working from the long side, and roll it into a log. Use both hands and go slowly. Roll it as snugly as you can. Some filling will ooze out as you roll. Take a sharp knife and cut rolls a couple inches thick.
Measurement does not need to be exact. Try to make them about the same size so they cook similarly.
Repeat the process with the second roll. Bake for 15 to 18 minutes, until golden brown. Keep an eye on them as they cook. You do not want them to get too brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Pour in the maple extract. Whisk until very smooth. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be generous with the topping. As long as you are having these, don’t skimp on the topping. Enjoy!