Katy's Kitchen

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To Die For Cinnamon Rolls

Posted on | February 28, 2010 | 2 Comments

We have a food day one Friday a month at work to celebrate birthdays for the month, and to give everybody an excuse to eat all day long. I was told when I started this job that what you bring on your first food day is really important so you make a good first impression. I chose to bring these cinnamon rolls and they didn’t disappoint. They didn’t last long either. This recipe makes A LOT of rolls, but I usually make the whole recipe because 2 hugs pans don’t last long at work and I always have enough left for a small pan for Saturday morning breakfast at home. If they do last any time at all at the office, people pilfer them to take home (and I consider that a huge compliment.) These rolls are decadent and are now requested by my co-workers for every food day. The maple frosting seemed weird to me for cinnamon rolls, but it’s scrumptious.

Though these are pretty easy to make, it does take a while. Because the process is somewhat time consuming, I think you could make an entire batch of rolls and freeze some if you only wanted to bake a small batch at a time. I haven’t tried it yet, but it seems feasible to freeze them and then thaw them on the counter or in the fridge. I imagine they would rise when they thaw, just like frozen rolls. I have frozen the dough (before adding the filling, rolling, slicing, etc.) and thawed it in the fridge overnight. Once the dough was thawed, I rolled it out and assembled the rolls and then let them rise again before baking.

Cinnamon Rolls

2 qt. whole milk

1 c. oil

1 c. sugar

2 pkgs. active dry yeast

9 c. flour

1 heaping t. baking powder

1 scant t. baking soda

1 T. salt

2 sticks butter

1 1/2 c. sugar

cinnamon

Stir together the milk, oil and sugar in a large pan. Scald the mixture (heat until just before boiling). Remove from heat and let cool for 45 minutes to an hour, or until it is warm, but not hot. Sprinkle the yeast over the milk mixture and let it sit for a minute to activate. Mix in 8 cups of flour. Cover with a dish towel and let rise for at least an hour. Stir in the other cup of flour, baking powder, baking soda and salt. At this point, you can cover and refrigerate the dough for up to two days or freeze it.

When you’re ready to prepare the rolls, sprinkle rolling surface with flour and form a rough rectangle shape with half the dough. Roll the dough approximately 1/4 inch thin. Melt 1 stick of butter. Use some of the melted butter to butter a 9×13 pan. Spread the rest of the butter liberally over the dough. Sprinkle 3/4 cup sugar over the surface of the dough and then sprinkle generously with cinnamon. Tightly roll the dough into a large jellyroll and slice into 1-inch pieces. Place rolls in casserole dish approximately 1/2 inch or a little less apart. Set aside to rise for 20 to 30 minutes or cover and refrigerate overnight. Repeat with remaining dough. If refrigerating overnight, set rolls out on the counter for at least 20 minutes before baking. Bake at 375 degrees for 15 to 18 minutes, or until golden and top with maple icing. Makes approximately 2 9×13 and 1 8×8 pans of rolls.

Maple Icing

2 lb. powdered sugar

2 t. maple flavoring

1/2 c. milk

1/4 c. melted butter

1/4 c. brewed coffee

1/8 t. salt

Mix all ingredients together until smooth and drizzle generously over warm rolls.

Note: You can also make these rolls in round foil cake pans to give to friends or give as gifts for the holidays. This recipe makes approximately 7 cake pans of rolls.

Source: Adapted from The Pioneer Woman

Category: Breakfast

Comments

2 Responses to “To Die For Cinnamon Rolls”

  1. Polly
    June 29th, 2012 @ 5:29 pm

    This recipe should be corrected to read 1 qt of milk-not 2. Other than that this makes awesome dough!

  2. Katy
    October 25th, 2012 @ 8:39 am

    Thanks! You are right…it is changed. Thanks for notifying me of the mistake!

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