Yummyliciously delicious rolls that will make any one drool ...oooohhh... My kids favouriteee........
Everytime we go to the store,my daughter points to the pastry section asking for cinnamon rolls and everytime i deny saying "once we reach home i will bake for you fresh...." and Sunday early in the morning was that time for that "everytime" ;) ...yep i baked it finally for my dear daughter.
Believe me as the roll was getting baked,our house was filled with the cinnamonly divine fragrance....
imagine early in the morning smelling some fresh baked goods......while fresh coffee brewing on the other side spreading its own heavenly flavor(coffee lovers will know what i mean...).... .mmmmm
1 by 2 by 3 you cant stop it eat
Its a ooye gooye treat
Share with all ur friends u meet
haahahahaha...... my little poetry for my love for the rolls :)))) ENJOY....
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
6 cups All-purpose Flour + 1 cup extra flour reserve it
2 cups Bread Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Salt
1 to 11/2 cups Melted Butter
2 cups Sugar
1/4 cup of Cinnamon Powder
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FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring(Optional - can use vanilla essence instead)
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
Note : This proportion will give approximately 50-55 cinnamon rolls.
Method :
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. IMPORTANT Sprinkle the yeast on top when the mixture is lukewarm to warm, but NOT hot and let it sit for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, 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 place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F to 400°F
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.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers/brush to spread the butter evenly.
Generously sprinkle 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!
Followed by it sprinkle generous amount of cinnamon powder.Don't be shy :)
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. 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.
With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls.
Place the sliced rolls in the pans, being careful not to overcrowd.
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple/vanilla flavoring. Whisk until very smooth. Taste and add in more maple/vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. .
Remove pans from the oven.
Immediately drizzle 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.
