Cinnamon Rolls with Maple Frosting

By RogRot

Ingredients

• Maple Frosting:
• 2 cups Whole Milk
• 1-1/4 cup Sugar
• 1/2 cups vegetable Oil
• 2 1/4 Teaspoons Active Dry Yeast
• 4-1/2 cups Flour, Divided
• 2 teaspoons Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder, heaping
• 1 stick melted butter
• 1 cup sugar (I use half 1/4 white and 3/4 brown)
• cinammon
• 1/2 bag powdered sugar
• 4 TBS. melted butter
• 2 tsp maple flavoring
• small sprinkle of salt

Preparation

Step 1

Mix the milk, oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Remove from heat and allow to cool to lukewarm. (To save time, I make and ice bath in my sink and cool it there) Sprinkle yeast and let sit for about 10 minutes, until yeast dissolves and is bubbly or frothy. Add 4 cups of flour. Stir mixture together with a spoon. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/2 cup of flour, the baking powder, baking soda and salt. Stir mixture again with a spoon. At this point you can refrigerate overnight. I did that so in the morning I just had to roll it out, raise it quick and bake for breakfast.
Roll dough out in a rectangle, spread melted butter all over and sprinkle with sugars and cinammon. Roll towards you and seal the along the end. Slice into individual rolls. Put in a pan with 2 or 3 TBS melted butter.
Bake at 375 degrees for 30 to 35 minutes, or until golden brown.

For Maple frosting:
1/2 bag powdered sugar
4 TBS. melted butter
2 tsp maple flavoring
small sprinkle of salt
enough milk to make it the right consistency (a little on the thick side)
Frost generously when it comes out of the oven.