Work or not, I have to say these gooey "Cinn-full" (bad puns must be another symptom of hard work) rolls were totally worth it. I combined about 5 different recipes to create this one, and it is a keeper! The smell of fresh cinnamon rolls baking in your kitchen is enough to erase all cares for a while. It's the smell of Sunday mornings and Christmas, birthdays and childhood. Rich enough for dessert and hearty enough for breakfast, they make enough to bring to a friend but they're delicious enough that they may not make it out the door!
- This recipe calls for Rapid Rise Yeast, if you decide to use regular Active Dry Yeast you will need to let the dough rise twice before rolling it out.
- Scalding the milk first helps to break down proteins which could inhibit the yeast from doing it's job. Don't skip this step.
- If maple isn't your thing, use vanilla, rum or orange flavoring in the frosting instead.
Maple Frosted Cinnamon Rolls
2 cups milk
2/3 cup sugar
1/2 teaspoon vanilla extract
1 package Rapid Rise Yeast
4 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
1/2 teaspoon cinnamon
2-4 tablespoons cinnamon (to your tastes)
4 cups powdered sugar, about 16oz
1 teaspoon maple extract
1/4 cup milk
2 tablespoons Butter, melted
In a large saucepan, combine milk, 1/2 cup cubed butter and 2/3 cup sugar. Heat to almost boiling (scalding), stirring occasionally. Stir in vanilla and remove from heat. Let cool 30-45 minutes. Once the mixture is warm but no longer hot, skim off and discard any film that formed on the top of the milk and add the package of Rapid Rise yeast. Stir slightly and let the mixture sit for 2 minutes. Sift together flour, baking powder, baking soda, salt and 1/2 teaspoon cinnamon. Add flour mixture to milk, 1/2 cup at a time, stirring after each addition. Stir entire mixture together well, until it forms a thick dough. Coat with 2 tablespoons vegetable oil and loosely cover with plastic wrap. Let rise in a warm, draft free area for 1 hour or until the dough has doubled in size. Punch down the dough and knead for 1-2 minutes.
Filling and Rolling:
Roll out on a well floured area, into a fairly thin rectangular shape (a little thicker than you would roll out a pie crust). Brush melted butter evenly, all over top of dough. Sprinkle with brown and white sugars and cinnamon evenly. Starting at the top of the dough roll tightly down towards you. Press seam together to seal the roll. Using a serrated (bread) knife, cut into rolls about 3/4 inch thick. Place rolls in well greased round cake or pie pans, 5-6 rolls per pan. This recipe yields about 18 rolls or 3 pans worth.
Bake in a 375 degree oven for 15-20 minutes or until lightly browned.
In a medium bowl, combine all ingredients together and whisk until smooth and creamy. Generously frost each pan of warm (not hot) cinnamon rolls. Serve immediately!
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