Absolutely Sinful Cinnamon Rolls!
INGREDIENTS:
1/2 cup of full-fat milk
half a cup of olive oil
1/4 cup of sugar
Active dry yeast, one package
4.50 cups of flour
half a teaspoon of baking soda
1 1/8 teaspoons of baking soda
1/2 tablespoons of salt
The process of filling
Melt 1 cup of butter, or more if necessary.
1/2 cup of ground cinnamon, to be sprinkled
1/2 cup of sugar, plus more to taste.
Applying Frost:
1 pound of sugar powder
maple extract, 1 teaspoon
One-fourth cup of milk
18/32 cup of melted butter
One eighth of a cup of coffee that has been brewed
salt shaker
DIRECTIONS:
One cookie:
Combine half a cup of sugar with the milk and vegetable oil in a saucepan. Bring the ingredients to a boil, then reduce heat to a simmer. After 45 minutes to an hour, take it off the fire and let it to cool.
Add the Active Dry Yeast packet when the mixture reaches a temperature of lukewarm to warm (but not hot). After one minute, stir in four cups of flour. Mix all ingredients together. For a minimum of one hour, cover and let to rise.
After that, combine the salt, baking soda, 1/2 cup of flour, and baking powder. Mix all ingredients together. Next, cover the dough and refrigerate it until needed, which may be overnight or even a couple of days from now. Watch it closely, and if it begins to pull away from the pan, just give it a little punch. Another option is to just create the rolls.
The process of filling
After dusting the work surface well, lay out the dough into a thin rectangle. Add a good amount of cinnamon on top, then brush 1/2 cup of melted butter over the top. After that, sprinkle 1/2 cup of sugar over the butter.
I produced a rectangle with dimensions of around 12×15 by rolling out my dough.
3. FILLING: After rolling out the dough into a thin rectangle, liberally sprinkle it with flour. Add a good amount of cinnamon on top, then brush 1/2 cup of melted butter over the top. After that, sprinkle 1/2 cup of sugar over the butter. I produced a rectangle with dimensions of around 12×15 by rolling out my dough.
4. With the broad end facing you, carefully roll the dough in a tidy line towards yourself. The next step is to seal the seam by pinching it to the roll. Put a tablespoon of melted butter into each dish or pan. In order to prepare the dough for the pans, start by slicing it into 1-inch pieces using a sharp knife. Tend to it for twenty to thirty minutes in advance. To get a golden color, bake at 375 degrees for 13–17 minutes. I using an aluminum 13×9 pan.
5. If you’re making these ahead of time for Christmas morning, skip the oven and simply place them in the fridge to rise again. They’ll rise very slowly in the fridge. After that, in the morning, bake them according to the recipe after letting them stand at room temperature for 30 minutes.
Sixth, for the frosting, combine all ingredients and mix until combined. It need to be thick without being runny. Refine according to your preference. Pour a generous amount of glaze over the hot rolls. Go all out with the icing! Score fifteen points with every roll.