- 8
- 120 mins
- 150 mins
Ingredients
- MAPLE FROSTING:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Preparation
Step 1
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***This is the original Cinnamon Roll recipe! All other sweet roll recipe variations that I do come from this.
Mix
in a pan. "Scald" the mixture (
heat until just before the boiling point
.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm,
Then add
Stir mixture together. Cover and let sit for at least an hour. Go throw away the rest of your wrapping paper or build a Lego Rottweiler or do Yoga or watch Home Shopping Network and order a frozen pizza oven for your countertop or some cellulite cream.
Now add
Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Here’s my beautiful, weird, lovely, delightful friend, Hyacinth. She came over to make cinnamon rolls with me. Ain’t she purty?
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal.
in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.
While the rolls are in the oven, make the deliciously sinful maple frosting.
To a mixing bowl, add
To this, add about
. Also add
Then have a big, strong, virile man stir it up for you. I chose Marlboro Man.
The mixture should be thick but pourable. Taste and adjust as needed.
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.
Thank you so much for starting this site too!! So wonderful! I’m excited to try these – would it be possible to add the ingredient list like you have on Marlboro’s Favorite Sandwich to this one (and other recipies)?
Ree, I have tried to make anything with yeast for so many years, I can’t even remember. You could pound nails with everything I baked. Not these!!!!! My family is in awe. Yummy! Now, how about a really good bread recipe? I feel like I can even do that now! I bow before you!
Oh that looks amazing! I’ve got to make that! You have made it look really easy with your photos and words.
Excellent stuff and I really can’t wait to make them. I’ve already thought of some other flavour options – pecans and cherries would be my fav I think. With hot chocolate drizley sauce.
I MUST MAKE THESE!!
Cool, I might try this…Why add the coffee though? I don’t like coffee.
ADDITION:
lightly toss a package (15 – 30 oz) pecans in melted butter ans sugar (to taste) over a low heat for about 10 minutes (+/-) and add to the mixture when rolling the cinnamon buns (or add commercially toasted pecans…)
Thanks for the lead on possibly the sexiest scent known to man–cinnamon rolls! They did a survey a few years back and that was the #1 scent! I know my hubby will do anything for them, or BACON! The 90 year old neighbors are always sneaking bacon to him–and me watching his cholesterol… thanks again, I am going to make these and bring them to all the neighbors!GMG
I loved that. The recipe looks very easy to do and the pictures and directions were so very nice. I think I can do it!! Thanks!!!!
Is that 1 tablespoon of melted butter between all 7 pans, or for each pan? They look and sound delicious- I’m going to make them soon!
You make everything look so easy! I am terrible with yeast but you have given me confidence! Thanks!!
I say… mmmmm… gotta cook me some o’ these bad boys.. and thanks to whoever added this into stumbleupons archives… i would never have found this otherwise
I’d love to make them for my friends (AND MYSELF) very soon!
I’m actually drooling…I will have to make these and bring them to work; maybe THAT will get me a raise? ha
I’m dutch and at Christmas we make Olibollen dutch donuts with fruit.
Hmm…I’d love to make these, but 7 pans of cinnamon rolls is just a bit too many! Do you know if the recipe scales well?
I made this and i converted everything to the metric system and i think some things got lost in translation cause… the dough was too wet and there was too much butter and it was way too sweet and you didnt mention how much does the bag of powdered sugar weight. it was still delicious, but didnt look anything like your beautiful, well shaped rolls – the rolls were all over the place.
still lovely though. next time ill make it, it will be less sweet, less buttery, and the dough wont be as wet and unmanageable.
The icing is wonderful! The coffee flavor just adds something really nice to it. The rolls are good but much too sweet for me. Thanks for the recipe, Ree!
1.5-2 cups of butter (ill go for less then a cup next time i make it)
Good lord…these are amazing. I made them for a July 4th neighborhood potluck brunch and took 5 tins over. Everyone was eating them right away and they looked awesome. For novice bakers, don’t worry if they look not so pretty before you cook them. Once they cook and puff up, they fill in all the gaps and look gorgeous, then you pour the icing on and it gets even better looking. Thanks for the recipe.
I halved the recipe and it turned out terrific. Everyone (myself included) absolutely loved these cinnamon rolls. I can’t wait to make them again.
You make using yeast look so easy! Before I was really afraid, but those pictures really help! I can’t wait to give this one a try!
These cinnamon buns look yummy for my tummy – hurry and let me know so I can make some tomorrow!!!!
Oh these look so good,and such a simple way to make cinnamon rolls.I have always before been intimidated. Not anymore, and its a great idea too
I made these a couple nights ago. They are outstanding even tho I had to do some different things to them. First, I cut the recipe in half there’s only two of us. I didn’t have an hour for them to cool down so used canned milk and water = parts. I just heated it up to lukewarm then proceeded on. Then I couldn’t find my maple flavoring so used vanilla. I went the next day and bought maple flavoring for the next time. Which won’t be long. I also used brown sugar instead of white on half the dough when putting it on the buttered dough and added raisins and walnuts. I can’t decide which is best they were both sooooo good. Half the recipe made 30 cinnamon rolls so I took some to the neighbors. The kids dad died suddenly of a heart attack a few weeks ago. They loved your cinnamon rolls and said I should open up a shop to sell them. I’m to old to do that but will make them again and again especially to share. Thank you again so much for this wonderful recipe site. I did the macho sandwich and I didn’t have the worchestershire sauce so added a little beef bullion (costco in a jar)has no msg. I added about a 1/4 cup of water and then followed directions and my husband raved about them. I also found lawry’s seasoning with no msg. The sandwiches are so good. I will be doing them a lot. Thanks again.
I made these a couple nights ago. They are outstanding even tho I had to do some different things to them. First, I cut the recipe in half there’s only two of us. I didn’t have an hour for them to cool down so used canned milk and water = parts. I just heated it up to lukewarm then proceeded on. Then I couldn’t find my maple flavoring so used vanilla. I went the next day and bought maple flavoring for the next time. Which won’t be long. I also used brown sugar instead of white on half the dough when putting it on the buttered dough and added raisins and walnuts. I can’t decide which is best they were both sooooo good. Half the recipe made 30 cinnamon rolls so I took some to the neighbors. The kids dad died suddenly of a heart attack a few weeks ago. They loved your cinnamon rolls and said I should open up a shop to sell them. I’m to old to do that but will make them again and again especially to share. Thank you again so much for this wonderful recipe site. I did the macho sandwich and I didn’t have the worchestershire sauce so added a little beef bullion (costco in a jar)has no msg. I added about a 1/4 cup of water and then followed directions and my husband raved about them. I also found lawry’s seasoning with no msg. The sandwiches are so good. I will be doing them a lot. Thanks again.
PJ asked if she could use maple syrup for the maple flavoring. I think it would work but would need to cut down on the liquid or just add more powdered sugar. I don’t think you could hardly screw this recipe up it is so good and it’s easy. When I add raisins and nuts to any cinnamon rolls I make I like to pat them into the dough so they don’t roll around. I just lightly tap them after I spread them out.
Ohh ym, my son was looking at this post with mr and said, “Make some of those Momma”
Looks just like Grandma used to make, and me too years ago. Maybe I should get back to that life style. Thanks.
Oh my land…. these are the most delicious looking cinnamon rolls i have ever made… i have been trying my hand at a few recipes but none come out just right. i will be going to the store tonight and buying all ingredients and 7 pans to make these in..
OMG!!!!! These look totally awesome. My son is sitting here next to me wanting to know when I will make some for us. It will be soon:) I just love your blogs. Thank you for always putting a smile on my face!
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.
Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.
I followed exactly her directions and wowee! zowee! YUMMO! thanks pioneer gal for the awesome recipe!! keep the deliciousness coming
OMWord!!! My friend Star just sent me here! I printed out the recipie and will make them next week to take to the gym for the guys who can eat everything in the world and burn so many calories (martial arts) that they eat all the time! I bet I’ll be the most popular woman there!!!!
Yum! In addition to being a great, fun-to-visit site, the recipes are outstanding! Clear, easy to follow, and DELICIOUS!!! Already got high marks from one of my teenagers, and *I* certainly think they’re great. Love the maple-coffee frosting. I make cinnamon rolls relatively often (usually using my breadmaker to make the dough), so I’ve got pretty high standards as far as recipes go. Thanks, Ree!
These are really excellent. I make several of your desserts when I have family or friends over.
I can’t wait to try to make these! My co-workers will LOVE them!
I just have a question though ~~ do you serve them cold, or what should the “gift recipients” do to heat them up? Can they be frozen for later use?
HEATHER
HEATHER
They taste good but I think my ex boyfriend made them just as good with his bread maker.
these look delish!!! i want to make these so bad, but i live in colorado at a very high altitude (7500 ft.), do you think i need to adjust anything to bake these at a higher altitude?
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