Cinnamon Rolls



°1 liter of full fat milk

°1 cup vegetable oil

°1 cup of sugar

°2 packet active dry yeast

°8 cups (plus 1 cup extra, separated) all-purpose flour

°1 teaspoon baking powder

°1 teaspoon (few) baking soda

°1 tablespoon of salt

°3 cups (to 4 cups) melted butter

°2 cups of sugar

°Generous sprinkle of cinnamon

+Maple frosting:

°1 bag of powdered sugar

°2 teaspoons maple flavoring

°Half a cup of milk

°A cup of melted butter

°coffee mugs

°Half teaspoons of salt


 Mix milk, vegetable oil and sugar in a frying pan. "Scald" the mixture (heating up just before boiling point). Turn off the heat and leave to cool for 45 minutes to an hour. When the mixture is lukewarm to warming through, but not hot, sprinkle in both packets of active dry yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir the mixture together. Cover and leave for at least an hour.

After rising for at least an hour, add an additional cup of flour, baking powder, baking soda, and salt. Stir the mixture together. (At this point, you can cover the dough and refrigerate it until you need it—overnight or up to a day or two, if necessary. Just watch it and if it starts to flow out of the pan, just punch down.)

When you're ready to make the rolls: Sprinkle the rolling surface generously with flour. Take half of the dough and form a rough rectangle. The dough is then rolled out thinly, maintaining an overall rectangular shape. Drizzle 1½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter and then sprinkle a generous amount of cinnamon.

Now, starting from the opposite end, start rolling the dough in a neat line towards you. Keep the roll relatively tight as you go. Next, press the seam of the roll to seal it.

Spread 1 tablespoon of the melted butter in a 7-inch round foil pan or pie pan. Then start by cutting the rolls to about 1 inch thick and placing them in the buttered tubs.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (adjusted to 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes. 

To make the garnish, mix all the ingredients mentioned together and stir well until smooth. It should be thick but bearable. Taste and adjust as needed. Drizzle generously over warm rolls.

Enjoy !

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