Ingredients
- Dough
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages (4 1/2 teaspoons total) active dry yeast
- 9 cups all-purpose flour
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 heaping tablespoon salt
- Filling
- 2 cups melted butter, plus more as needed
- 1/4 cup ground cinnamon for sprinkling
- 2 cups sugar, plus more as needed
- Maple icing
- 2 pounds powdered sugar
- 1/2 cup whole milk, more if needed for thinning
- 6 tablespoons (3/4 stick) butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract
Preparation
Step 1
For the dough, scald (heat) the milk, add oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
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, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
Add additional 1 cup flour, along with baking powder, baking soda and salt. Stir to combine and use dough immediately or refrigerate, covered, overnight.
Assemble the rolls: remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
Make the filling: pour 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!
Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine.
When you reach the end, pinch the seam together. Transfer to a cutting board and with a sharp knife, make 1½” slices. (One log will make 20 to 25 rolls.)
Pour a couple of tablespoons of melted butter into a baking dish and swirl to coat.
Place the sliced rolls in the pans, being careful not to overcrowd.
Repeat the rolling/sugar/butter process with the other half of the dough and another pan. Preheat the oven to 375° F. Cover 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 13 to 17 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.