Cinnamon Rolls

This is my daughter’s favorite recipe from the Pioneer Woman’s cookbook.  This and the scones.  I do have this recipe is not for those people that really want to know what goes into it.  My daughter gets 90% of the credit for making these.  I wanted her to teach me the recipe.  The good news is when you cook/bake with me, I do the dishes.  And my daughter just kept cooking away while I cleaned.

These really are easy to make and so good.  How can it not be fabulous?  It is all butter and sugar.  After you have made your dough, the dough is rolled out, covered with melted butter and then sugar and cinnamon is sprinkled on top.  Our big adaptation to this recipe is that we doubled the coffee in the maple glaze.  Yum!

Recipe
Cinnamon Rolls (adapted from the Pioneer Woman):

• Ingredients
  1 quart Whole Milk
  1 cup Vegetable Oil
  1 cup Sugar
  2 packages Active Dry Yeast
  9 cups All-purpose Flour
  1 teaspoon (heaping) Baking Powder
  1 teaspoon (scant) Baking Soda
  1 Tablespoon (heaping) Salt
  1 – 2 cups Melted Butter
  2 cups Sugar
  Generous Sprinkling Of Cinnamon
  _____
  MAPLE FROSTING:
  1 bag Powdered Sugar
  2 teaspoons Maple Extract
  1/2 cup Milk
  1/4 cup Melted Butter
  1/2 cup Brewed Coffee
  1/8 teaspoon Salt
  Preparation Instructions
  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, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough roughly into a large rectangle. Roll the dough to about a 1/8 – 1/4″ thickness.

  Next take a brush and spread the melted butter all over the surface of the dough. Get close to the edges.  Generously sprinkle ground cinnamon sugar over the butter. We sprinkled the sugar, and then, added the cinnamon.
  Now, begin by taking one of the longer sides and rolling it towards the other side. Be sure to keep rolling it evenly.  Since I had my daughter, we each took 1/2 of the dough and rolled in unison.  Roll it relatively snugly. When it’s all rolled up, it will look like a log.

  Take a sharp knife and cut to roughly 1/2″ thickness and lay onto a baking sheet. Brush the tops of the sliced rolls with butter and sprinkle again with a little cinnamon.  Repeat the rolling/sugar/butter process with the other half of the dough.

  Preheat the oven to 375°F.  Bake in the oven for 15 to 18 minutes, until golden brown.

  For the maple icing, whisk together the powdered sugar, milk, butter, coffee(we used coffee from a Keurig machine), and salt in a large bowl,. Splash in the maple flavoring. Whisk until very smooth.  The icing should be somewhat thick but a little runny so it runs down the sides.
  Remove pans from the oven and let the rolls cool just slightly.  Drizzle icing over the top using a spoon to get a more layered look.  Enjoy!