Maple Cinnamon Rolls
Today, I decided to make up a batch of cinnamon love. I hope this inspires you whip up a batch of cinnamon love for your family & friends too!
First, take out a medium saucepan. Add 4 cups of milk, 1 cup of vegetable oil, & 1 cup of sugar on medium heat. Let it cook for about 10-15 minutes, but don’t let it come to a boil! You will end up with a nasty overflowing mess on your stove!
Put 9 cups of self rising flour in a large bowl. I use my 6 quart KitchenAid mixer bowl, & it works perfectly. Mix in the milk/yeast mixture.
Cover with a clean kitchen towel, & place in a warm place for an hour or two for the dough to rise.
Now that your dough has risen, divide it in half. Take that half and roll it out into a large rectangle. Then assemble your filling ingredients! You will need 2 sticks of melted butter, 1 cup of sugar, & 4 tablespoons of cinnamon.
Now, pour on half the melted butter & then half the cup of sugar. Mush it around a little with your fingers to help it absorb everything good. Then pour on the other half of the butter & sugar – and sprinkle on the cinnamon.
Pour a couple tablespoons of melted butter into a baking dish & place your cinnamon rolls in them – careful not to crowd them now! Cover with a towel & let them sit for about 30 minutes. Now do the exact same process with your other half of dough.
Pour the icing on top of the warm cinnamon rolls.
Maple Cinnamon Rolls
- For the cinnamon rolls:
- 4 cups milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Yeast
- 9 cups self rising flour
- 4 sticks of Melted Butter
- 2 cups Sugar
- 8-10 tablespoons of cinnamon
- For the Maple Icing:
- 9 cups powdered sugar
- 2 teaspoons Maple Flavoring or Extract
- ¾ cup Milk
- ¼ cup Melted Butter
- ¼ cup Coffee
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and let it sit til room temperture – about an hour. Sprinkle in both packages of Active Dry Yeast. Let sit for a couple minutes Then add the 9 cups of self rising flour. Stir mixture together. Cover and let rise for 2 hours in a warm place.
Sprinkle rolling surface generously with flour. Take half the dough and roll into a large, long rectangle. Drizzle ¾ to 1 cup melted butter over the dough. Sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Begin rolling the dough from the long end into an extremely long roll. Try to keep the roll pretty tight, & pinch the seams when done to hold it together.
Pour a tablespoon or two of melted butter into your baking dish. I use 4 large baking dishes. Cut your rolls 1 – 1.5 inches thick and lay them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for about 30 minutes, then bake at 375 until light golden brown, about 16 to 18 minutes.
For the icing, whisk together all ingredients listed and mix until smooth. Generously pour over the warm rolls.
Adapted from Pioneer WomanAll images and text ©