My Dad would make cinnamon rolls once a year. He would make so many rolls we would be eating them for weeks (at least it seemed that way). He would also give a lot of the cinnamon rolls away to friends.Since my children love cinnamon rolls, I figured it would be a nice treat to make for the holidays. I have made this recipe before. The recipe makes a lot of rolls so I recommend following in my Dad's example and sharing. The recipe does freeze well just in case you do not want to share. I made 7 pie pan of these cinnamon rolls so be prepared to make new friends. I used skim milk in the recipe since that is what we had in the house.
4 cups of milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 tsp) active dry yeast
9 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp salt
2 cups butter, melted plus more to coat the pans
1/2 cup ground cinnamon
2 cups sugar
7 disposable foal cake/pie pans
2 lbs. powder sugar, sifted
1/2 cups milk
6 Tbsp butter, melted
1/4 cup brewed coffee, decaffinated
1/4 tsp salt
1 Tbsp maple syrup
- Heat the milk, vegetable oil, and sugar in a large saucepan just to below a boil over medium heat.
- Let the milk mixture cool to warm (around 110 degrees).
- Sprinkle the yeast on top of the milk mixture and let it sit for 1 minute.
- Add 8 cups of flour and stir to combine.
- Cover the mixture with a clean kitchen towel and set aside in a warm place for 1 hour.
- After the hour, add the baking powder, baking soda, salt, and the remaining 1 cup of flour to the mixture. Stir to combine. (Store in the refrigerator up to 3 days or prepare rolls immediately after chilling for one hour first.)
- Punch down the dough after chilling.
- Remove half the dough from the pan.
- Flour a clean baking surface and roll out the dough thinly to 30x10 inches.
- Pour 3/4 cups of melted butter over the surface of the dough. Spread the butter evenly over the dough.
- Generously sprinkle 1/4 cup ground cinnamon and 1 cup of sugar evenly over the butter.
- Working slowly, roll the dough tightly towards the other end of the dough forming a log.
- After rolling to the other end, pinch the dough seams together. Flip the roll so the seam is facing the surface.
- Cut the dough into 1/2 inch slices.
- Coat the disposal pans with melted butter.
- Place about 7 to 9 cinnamon rolls into the pan without overcrowding.
- Repeat the process with the other half of the dough. Let the dough rest on the counter for at least 20 minutes before baking.
- Preheat oven to 375 degrees.
- Bake the cinnamon rolls for 15 to 18 minutes.
- While the rolls are baking, prepare the icing.
- In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.
- Add the maple syrup and whisk until very smooth. Taste and adjust the icing to taste.
- Drizzle the icing over the cinnamon rolls immediately after the cinnamon rolls are removed from the oven.
- Allow the cinnamon rolls to cool and enjoy/share.
Did you already know............
-Cinnamon Rolls are called "kanelbulle' in Sweden.
-On Oct. 4th, it is known as National Kanelbulle Bun day in Sweden.
-In Europe, cinnamon rolls are commonly topped with nib/pearl sugar.
-In America, the cinnamon roll is commonly topped with a glaze/icing.