4 cups 2% milk
1 cup vegetable Oil
1 cup sugar
2 packages Active Dry Yeast
8 cups all purpose flour
1 cup all purpose flour (this is for after the dough rises)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1/4 cup – 1/2 cup melted butter
1 cup granulated sugar
1/4 cup Cinnamon (less if desired)
For the Vanilla Coffee Icing:
1 lb bag powdered sugar
1/4 cup 2% milk
1/4 cup melted butter
1/4 cup brewed coffee
2 teaspoons vanilla extract
1/8 teaspoon Salt
What to do:
For the Cinnamon Roll Dough:
In a large pot, heat the milk, vegetable oil, and sugar over medium heat until scalding. Do not let it boil.
One the mixture is scalding hot, remove it from the heat and let it cool for about 30 minutes. Once the mixture is lukewarm, sprinkle the yeast in and let it sit without stirring it for 1-2 minutes.
Stir in 8 cups of the flour. Stir extremely well, until everything is combined.
Cover with a kitchen towel and set the pot in a warm place for 1 hour.
After 1 hour, add 1 cup flour, baking powder, baking soda, salt.
Stir well to combine.
Preheat the oven to 375°F.
I broke the dough down into 4 sections, to make it easier to work with.
Working with 1 section at a time, lightly flour a flat surface and roll the dough into a large rectangle, roll the dough as thin as you can.
Spread a little of the melted butter over the dough, using the back of a spoon to spread it out.
Sprinkle some of the cinnamon and sugar over the melted butter until covered well.
Starting at the side closest to you, roll the dough tightly away from you, tucking the dough in as you roll.
Roll the dough log over so that the seam is face down.
With a sharp knife, slice the dough every 2 or so inches.
Lightly butter the baking dishes (I used Pie Plates)
Place the sliced cinnamon rolls in the pans. I placed about 5 or 6 rolls into each pan.
Now, do those steps again with the reaming dough until all of the cinnamon rolls are in the pans.
You will want to let each pan of cinnamon rolls rest and rise for about 10 minutes before baking. I set them out on the counter and let them rise while working with the remaing dough, and so forth.
Once the rolls have risen for about 10 minutes, place the rolls into the pre-heated oven and bake for about 15 or until golden brown. Don’t burn them! I baked 2 pans at a time.
While the rolls are baking, starting making Vanilla Coffee Icing.
For the Icing:
In a large bowl, whisk together the powdered sugar vanilla and milk. Add in the melted butter, coffee.
Whisk until smooth. Add Salt and whisk again.
Icing should be smooth and thick, but you should be able to pour it.
Once the cinnamon rolls have finished baking, remove pans from the oven and immediately drizzle icing over the tops.