I made these cinnamon rolls for the first time this week while being snowed in -- and they were fantabulous and SUPER EASY! They were a big hit with my family!
The only change I made was the glaze that I used. This recipe called for a maple glaze -- but that didn't sound good to me. So I used the glaze off of another recipe from a scrapbook retreat that I have gone to - and Bary is a fabulous baker! I will include both glazes here.
**I did cover the dough and put in the fridge over night and then made the rolls the next morning. Before going to bed I checked on it and had to punch it down - and it was fine until morning.
Mix the milk, oil, and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
Then 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least 1 hour.
After rising for at least 1 hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
(At this point, you could cover the dough and put it int he fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and it if starts to overflow out of the pan, just punch it down)
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
Drizzle 1/2 - 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Starting with the long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Cut several pats of butter in small pieces and put in the bottom of the pan. (I used a cookie sheet) Cut the rolls approx. 3/4 - 1 inch think laying them on top of the pats of butter.
Let the rolls rise for 30-45 minutes. Bake at 375 for 15-18 minutes or until golden brown.
For the glaze that I used: put the sugar, butter, and milk in a small saucepan and bring to boil and boil for 1 minute. then add the powdered sugar and vanilla. Cool for 5 minutes and then glaze the rolls.
For the maple frosting: mix together all ingredients and stir well until smooth. it should be think but pourable. Taste and adjust as needed.
Generously drizzle the glaze/frosting of your choice over the warm rolls.