Thursday, April 1, 2010

Cinnamon Rolls

I got this recipe from The Pioneer Women and everyone loved them. She calls for coffee but I didnt put it in. As you can tell this recipe makes a ton so I cut it in half.

1 quart Whole Milk (I used skim)
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cups Milk
1/4 cups Melted Butter
1/8 teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture. Turn off heat and leave to cool for 45 minutes. When the mixture is warm sprinkle in both packages of yeast. Let this sit for a minute. Then add 8 cups of flour and stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. Sprinkle rolling surface generously with flour. Take half the dough and roll it out thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round pie pan (i used a 9x13 and it worked great) and place cute rolls in them.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees for about 15 to 18 minutes.
For the frosting, mix together all ingredients until smooth. Drizzle over the warm rolls.

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