These cinnamon rolls are absolutely amazing. They are my go-to pastry to make if I am having company for the night. I’ve also been known to bring them with me if we are planning on crashing at a friend’s house for the night. They are originally from The Pioneer Woman, but I cut the recipe in half because her recipe makes about 60 rolls. They do freeze well, but I usually don’t have the freezer space to store them all. Plus the temptation to eat them would be too high. While the rolls themselves are excellent, the glaze on top puts them over the edge. I like it with a little stronger coffee flavor, so I use espresso instead of coffee and reduce the amount of milk. If I can, I like to make the dough a day ahead and let it rise in the refrigerator. It makes a slightly easier to roll out the dough, and they hold their shape better when you go to cut them. If you do freeze them, I recommend freezing it without the glaze and making it fresh.
- 2 cups of milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 tsp active dry yeast
- 4 cups all-purpose flour + 1/2 cup extra
- 1/2 tsp heaping baking powder
- 1/2 tsp scant baking soda
- 1/2 tbsp salt
- 2 sticks butter, melted
- 1 cup sugar
- 4 tbsp cinnamon
- 1 lb powdered sugar
- 1/4 cup milk
- 1/4 cup brewed coffee
- 1 tsp maple flavoring
- pinch of salt
- Heat the milk, oil, and sugar in a medium saucepan over medium heat to just below a boil.
- Remove from burner and cool to warm. Sprinkle the yeast on top and let sit on the milk for 1 minute.
- Add 4 cups of flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a warm location to rise for 1 hour.
- After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining 1/2 cup of flour.
- Stir until thoroughly combined. Use immediately, or place in the refrigerator for up to 3 days.
- Preheat the oven to 375 degrees F.
- Roll the dough into a large rectangle, about 30 x 10 inches on a floured baking surface.
- Pour the melted butter over the surface of the dough. Spread out evenly.
- Generously sprinkle the 1 cup of sugar and cinnamon over the butter.
- Roll the rectangle tightly towards you. Work slowly to keep the roll tight. Pinch the seam together and flip the roll so that the seam is face down.
- Using a sharp knife, cut into 1/2 inch rolls. Place the sliced rolls into a greased pan, being careful not to overcrowd.
- Once finished, cover all the pans with a kitchen towel, and set aside to rise for at least 20 minutes.
- Remove towel and bake for 15 to 18 minutes or until golden brown.
- To make the glaze: In a large bowl, whisk together the powdered sugar, coffee, and salt.
- Add milk slowly and stir until the constancy is right. Add in the maple flavoring and whisk until smooth.
- When the rolls are finished baking, remove from oven and drizzle with glaze.