Cinnamon Rolls

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Cinnamon Rolls

Yield: Around 30 rolls

Chef: Grandma Helen

Prep time: 45 MinCook time: 15 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

The most frequently baked item between Grandma Helen and her grandkids. There is no substitute for these gooey pillows of deliciousness. Use the base dough to make dinner rolls at the same time.

Ingredients

Dough

• 1 quart whole milk
• 1 cup vegetable oil
• 1 cup sugar
• 4 ½ teaspoons (2 packets) active dry yeast
• 9 cups unbleached, all-purpose flour
• 1 heaping teaspoon baking powder
• 1 scant teaspoon baking soda
• 1 tablespoon salt
• Butter

Icing

• 2 pounds powdered sugar
• ½ cup whole milk
• 6 tbsp (3/4 stick) butter, melted
• ¼ cup strongly brewed coffee
• Dash of salt
• 1 tbsp maple syrup

Instructions

Dough

1. Heat the milk, vegetable oil, and sugar in a large saucepan over medium heat. I use a large dutch oven. Whisk ingredients together. When mixture is between 100-110°F, remove from heat.
2. Sprinkle the yeast on top and let it sit on the milk for 1 minute, before whisking it in.
3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4. Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or refrigerate up to 3 days, punching down the dough if it rises to the top of the bowl.
5. Melt 1 stick butter (more if necessary). Brush some of the butter using a pastry brush on the bottom and up the sides of two 9”x13” pans to grease them. Keep remaining butter in the saucepan on the stove.
6. Preheat the oven to 375°F.
7. Turn dough out onto a floured work surface.
8. Melt another stick of butter for pouring on the dough (2 sticks total, one for the pans, one for the rolls).
9. On the floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
10. To make the filling, pour ½ to 1 cup of the melted butter over the surface of the dough. Use a pastry brush to spread the butter evenly.
11. Generously sprinkle sugar (roughly 1 cup) and cinnamon (several tablespoons, just eyeball it based on taste) over the butter on the dough.
12. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
13. When you reach the end, pinch the seam together. Using a sharp knife or bench scraper, cut log into 1 ½ inch slices.
14. Place rolls into the greased pans, being careful not to overcrowd. Cover with a clean kitchen towel and set aside to rise on the countertop for at least 20 minutes.
15. Remove the towel and bake for 13-17 minutes, until golden brown. While the rolls are baking, make the icing.
16. Cool rolls for 5 minutes adding the icing. Icing can be poured on straight out of the oven, but the warmth will thin it and it will soak into the rolls more. Nothin’ wrong with either approach.
17. At this point, your kitchen is by far the best smelling place on earth. Make them for a friend today! It’ll seal the relationship for life.

Icing

1. In a large bowl, whisk together the powdered sugar, milk, butter coffee, and salt.
2. Add maple syrup and whisk until very smooth.
3. Taste and add in more maple syrup, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.