Thursday, May 1, 2014

Cinnamon Rolls with Maple Frosting

Cinnamon Rolls with Maple Frosting
(about 28 rolls)


1 pt. Whole Milk
½ cup Canola Oil
1½ cup Sugar, divided
1 pkg. Active Dry Yeast
4½ cups All-Purpose Flour, divided
½ tsp. (heaping) Baking Powder
½ tsp. (scant) Baking Soda
½ tbsp. (heaping) Salt
Plenty of Melted Unsalted Butter
Generous Sprinkling of Cinnamon
1 lb. bag Powdered Sugar
¼ cup Milk
1/8 cup Melted Unsalted Butter
1/8 cup Brewed Coffee
1 pinch Salt
1 tsp. Maple Flavoring


In a sauce pan, heat the milk, oil and sugar over medium heat until close to a boil. Set aside and let cool to warm. Sprinkle yeast on top and let it sit on the milk mixture for 1 minute. In a large mixing bowl, combine milk mixture with 4 cups of flour. Stir until just combined, then cover with a clean towel and let rise for 1 hour in a warm place. Remove towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine. Refrigerate dough for 1 hour before continuing. Remove dough from pan onto a floured work surface. Roll the dough out into a 30x10 inch rectangle. Dough should be very thin. Start the filling by pouring about ½ cup of melted butter over the dough. Use hands to spread butter evenly over dough. Sprinkle with generous amount of ground cinnamon to cover dough. Now sprinkle 1 cup of sugar over the cinnamon. If you don't think there is enough butter, cinnamon and sugar on dough, add a little more as the goal here is to be gooey. Starting away form you, roll the dough up using the long side towards yourself. Use both hands and roll tightly and slowly. Don't worry about filling oozing out. When you have reach the end of rolling, pinch seam together and place seam side down. Cut the ends off to square up roll. Slice into about 1 inch pieces (should have about 28) and place 7 into each of 4 disposable foil pie pans. Be sure to butter inside (bottom & wall) of pans before filling with the cinnamon rolls. Cover pans with the towel again for about 20 minutes in a warm place. Remove towel and place in a 375 degree pre-heated oven for 15 to 18 minutes until golden brown. While rolls are in the oven, mix the maple frosting. Using a medium bowl, combine powdered sugar, milk, butter, coffee ans salt. Add a splash of maple flavoring at a time and continue to whisk. Taste as you go and adjust ingredients until you have the flavor desired. Frosting should be somewhat thick but still pourable. Immediately top rolls with frosting when removed from the oven. Let sit a few minutes before serving.

Note: You can make the dough and holed up to 3 days in refrigerator. Just punch dough down before starting.

Note: This recipe can be easily doubled. Just divide dough into 2 equal parts, follow directions above and then repeat on second piece of dough.

Ideas for Future Efforts

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