Maple Cinnamon Rolls
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This is a repost from the summer. I make these cinnamon rolls every Christmas, so I had to share them again for this time of year!
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!
Now, sprinkle on 2 little packages of yeast & let it sit for a couple minutes.
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.
Slice the log into 1.5 inch (or so) rolls.
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.
Now, you could sit here & drool over these photos … OR you could whip up some yourself!
Maple Cinnamon Rolls
Ingredients
- 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
Instructions
- 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.
These cinnamon rolls looks delectable!
If you have a chance…please link them up to my creative juice party!
happy holidays
<3
nicolette
http://momnivoresdilemma.blogspot.com/2010/12/creative-juice-thursday-3.html
These look amazing! I’ll have to try them.
Wow, do those look good!
Jo @ SmileMonsters
YUM! That cinnamon sugary goodness is hard to resist!
I am so going to make these for Christmas morning! YUMMY! A delight to meet you today! I hope you don’t mind if I splash around a bit to get to know you. This looks like a refreshing place to get seriously drenched in goodness.
Have a joy filled, love overlfow Christmas,
Sarah
http://www.justsarahdawn.blogspot.com
Reason #432 that being gluten-free is hard.
This recipe.
Sigh.
I could adapt it…
Thanks for linking up! I hope to window shop more of your work in the upcoming weeks…
{following you now as well}
nicolette
These cinnamon rolls look amazing!
I love cinnamon rolls.
So does my family! 🙂
Thanks for the step-by-step tutorial–I’ve used someone else’s with good success, but I like the sound of maple!
Oh my! These look heavenly! I’m not much of a baker but I would love to try these. Thanks for checking out my salsa over at A Little Bit of Everything! I’m a fellow NC’er as well!
Your cinnamon rolls looks so good. My Mother can make cinnamon rolls too.
I will be making these soon! At what point can you add them to the freezer as a freezer meal?
Michelle, you can put them in the freezer at 2 different points actually. You can do it raw, after you have put them into the baking pans. (When I freeze them, I use the disposable tin foil cake pans, covered with aluminum foil) You can also do it when they have finished baking. Just don’t ice them! The icing doesn’t fair up so well in the freezer.