Cinnamon Rolls

Recipe:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all-purpose flour
1 more cup of flour
1 heaping teaspoon baking powder
1 "scant" (less than a full) teaspoon baking soda
1 heaping tablespoon salt
1 1/2 to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

Frosting Recipe:
1 bag of powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 teaspoon (a generous pinch) salt

Mix milk, vegetable 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,(110-115 degrees) sprinkle inYeast. Let this sit for a minute so the yeast gets all warm and moist. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Now add 1 more cup of flour, baking powder, baking soda and salt. Stir/knead mixture together. (At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough (only do this if making a full batch-otherwise use all dough at once) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out. Now drizzle melted butter over the dough, then sprinkle sugar over the butter followed by cinnamon. Starting at the opposite end from you- long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

For frosting mix all ingredients listed well, until smooth. Should be thick, but pourable. Taste and adjust accordingly. Generously drizzle frosting over warm rolls after you pull them out of the oven.

Recipe from http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ . Site has step by step pictures.

Changes:
Made half the recipe. Used skim milk. Spread on 3/4 cup butter and 3/4 cup sugar. Cooked at 375 for 14 minutes. Used 3 Tablespoons pure maple syrup instead of maple extract in frosting.

Review:
Rating 9. Great cinnamon rolls- large recipe- even halved. Frosting was delicious.

Next Time:
Cut bigger rolls. Maybe use more butter, sugar and cinnamon. These are non-caloric!!