Cinnamon Rolls

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.

Add the 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.)  I made these 2 days before Christmas morning, for breakfast… I just let the dough rest in the fridge and pushed it down when it was rising over the bowl.

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 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! You want it to oozzeeee out when baked.

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, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F.

Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Do you see how puffy and beautiful they become… (So excited, I can’t control my excitement)

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.  These are just perfect!

While the rolls are baking, make the icing.

For Cream Cheese Icing:  In a large bowl, beat together the cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.

For the Maple Icing:  In a large bowl, whisk together the powdered sugar and milk together.  Add the maple syrup. Whisk until very smooth. Taste and add in more maple syrup or sugar as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. (Picture is at top of post)

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

You gotta make these for your friend, family, or next door neighbor, if you do you will have a friend for life!