Ingredients
This recipe makes four 9 X 13 pans of cinnamon rolls! I have cut it in half and listed those ingredients after the full batch.
DOUGH:
1 quart milk
1 cup vegetable oil
1 cup sugar
2 packages of active dry yeast
9 cups plain flour
1 heaping teaspoon baking powder
1 scant tsp baking soda
1 tablespoon salt
FILLING:
2 cups melted butter
¼ cup cinnamon
2 cups sugar
MAPLE ICING:
2 lbs powdered sugar (7 cups)
¼ cup milk
6 Tbsp. butter, melted
Dash of salt
¼ cup strongly brewed coffee
1 Tbsp maple flavoring or extract (or more to taste)
INGREDIENTS FOR ½ RECIPE
(2 9 X 13 pans)
DOUGH:
2 cups milk
½ cup vegetable oil
½ cup sugar
1 pkg active dry yeast
4 ½ cups plain flour
½ tsp baking powder (maybe a tad more)
½ tsp baking soda
½ tsp salt
FILLING:
1 cup butter, melted
1/8 (or a little more) cinnamon
1 cup sugar
MAPLE ICING:
1 lb powdered sugar (3 ½ cups)
¼ cups milk
3 Tbsp butter, melted
Dash of salt
2 Tbsp strongly brewed coffee
2 tsp maple flavoring or extract
Preparation
DIRECTIONS: Dough: Heat milk, oil and sugar in medium saucepan over med. heat. Do not boil. Set aside and cool to lukewarm. Sprinkle the yeast on top and let sit for 1 minute. Add 8 cups flour (4 cups for ½ recipe) . Stir until just mixed, cover with kitchen towel and set aside in a warm place for 1 hour. Remove towel and add baking powder, soda, salt and the remaining flour. Stir thoroughly to combine. Remove ½ of dough and roll into a large rectangle on a floured surface. (30 X 10 inches) For FILLING: pour ½ of melted butter on top of dough, spread around with fingers. Sprinkle ½ of cinnamon and sugar on top. Roll up, toward you, some filling will ooze out. Cut in 1 ½ inch slices. Pour a few Tbsp of melted butter into pan and place rolls in pan. Continue process with the other half of the dough. Preheat oven to *375. Cover pans with kitchen towels and set aside to rise for at least 20 minutes before baking. Wisk together icing ingredients and pour on while warm.
