Cinnamon Rolls with Maple Coffee Frosting

{ Cinnamon Rolls with Maple Coffee Frosting }

A few years ago, I started making Pioneer Woman’s Cinnamon Rolls, and it has become one of my favorite holiday traditions. Every year, my husband and spend an evening mixing, rolling and baking. Our kitchen ends up covered in flour, sugar and butter, and I LOVE every minute of it. We give pans of cinnamon rolls to neighbors, friends and family…people are always happy to see you when you bring them cinnamon rolls. 

This is simply me typing up the recipe so I can more easily follow it and remember things from year to year!

{ ingredients }

ROLLS

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 9 cups All-purpose Flour
  • 1 tsp. (heaping) Baking Powder
  • 1 tsp. Baking Soda
  • 1 Tbs, (heaping) Salt
  • 2 cups Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon

FROSTING

  • 1 bag (1 lb.) Powdered Sugar
  • 2 tsp. Maple Flavoring
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1/2 cup Brewed Coffee
  • 1/8 tsp. Salt

{ directions }

  1. For the dough, heat milk, oil and sugar in a pan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute, until it starts to bubble a bit.
  2. Add 8 cups of the flour. Stir until combined (I stir in my stand mixer). Cover with a clean kitchen towel and set aside in a warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and tone more cup flour. Stir thoroughly to combine. At this point, you can use the dough right away, or cover and store in the refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
  3. Preheat the oven to 375°F.
  4. Now for the messy part! To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. (I usually do this on my kitchen island)
  5. Once dough is rolled out, pour 1 cup of the melted butter over the surface . Use your fingers to spread the butter evenly. Generously sprinkle cinnamon and 1 cup of the sugar over the butter. 
  6. Starting at one side, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
  7. Cut 1/2-inch slices. Each “log “will produce about 20 rolls. Place the sliced rolls in buttered pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls)
  8. Repeat with the other half of the dough. Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes.
  9. Bake for 15 to 18 minutes, until golden brown. 
  10. While the rolls are baking, make the maple icing: Whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring and whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed.
  11. Remove pans from the oven and immediately pour icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

Makes about 45 pans of cinnamon rolls, but sometimes that is not enough! Ha! I usually double this so I have enough for me and enough to share.

{ Keep Cooking in Love & Light! }

Cinnamon Rolls with Maple Coffee Frosting
Cinnamon Rolls with Maple Coffee Frosting
Cinnamon Rolls with Maple Coffee Frosting
Cinnamon Rolls with Maple Coffee Frosting
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