Cinnamon Rolls
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Whole Milk1 cup
Vegetable Oil2 cups
Sugar (plus more as needed)6 tbsps
Butter (3/4 stick, melted)910 g
Powdered Sugar1 cup
Brewed Coffee (strongly)Directions:
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Watch how to make this recipe
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For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil
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Set aside and cool to warm
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Sprinkle the yeast on top and let it sit on the milk for 1 minute
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Add 8 cups of the flour
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Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour
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After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour
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Stir thoroughly to combine
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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
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(The dough is easier to work with if it's been chilled for at least an hour or so beforehand
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) To assemble the rolls, remove half the dough from the pan
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On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches
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The dough should be rolled very thin
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For the filling: Pour 3/4 cup to 1 cup of the melted butter over the surface of the dough
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Use your fingers to spread the butter evenly
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Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter
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Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal
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Now, beginning at the end farthest from you, roll the rectangle tightly towards you
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Use both hands and work slowly, being careful to keep the roll tight
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Don't worry if the filling oozes as you work; that just means the rolls are going to be divine
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When you reach the end, pinch the seam together and flip the roll so that the seam is face down
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When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log
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Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices
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One "log" will produce 20 to 25 rolls
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Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat
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Place the sliced rolls in the pans, being careful not to overcrowd
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(Each pan will hold 7 to 9 rolls
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) Repeat the rolling/sugar/butter process with the other half of the dough and more pans
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Preheat the oven to 375 degrees F
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Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking
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Remove the towel and bake until golden brown, 15 to 18 minutes
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Don't allow the rolls to become overly brown
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While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt
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Splash in the maple flavoring
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Whisk until very smooth
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Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency
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The icing should be somewhat thick but still very pourable
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Remove the pans from the oven
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Immediately drizzle the icing over the top
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Be sure to get it all around the edges and over the top
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As they sit, the rolls will absorb some of the icing's moisture and flavor
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They only get better with time
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Not that they last for more than a few seconds
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Make them for a friend today! It'll seal the relationship for life
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I promise