Cinnamon Rolls

By MeanJean

Ingredients

• FROSTING:
• 2 cups Whole Milk
• 1/2 cup Canola Oil
• 1/2 cup Sugar
• 1 packages Active Dry Yeast
• 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
• 1/2 teaspoon (heaping) Baking Powder
• 1/2 teaspoon (scant) Baking Soda
• 1/2 Tablespoon (heaping) Salt
• 1 stick melted butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 1/2 TBLSP Cinnamon
• 1/2 - 3/4 cup of toasted and chopped pecans
• 2 TBLSP melted butter, brushed on raised rolls
• _____
• 2 cups Powdered Sugar
• 2 TBLSP hot water
• 2 TBLSP cream
• 1 TBLSP Melted Butter

Details

Servings 16
Adapted from thepioneerwoman.com

Preparation

Step 1

Mix the milk, vegetable oil and sugar 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. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/2 cup more cup of flour, the baking powder, baking soda and salt. 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 overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 stick of melted butter over the dough. Mix sugar, brown sugar and cinnamon together and sprinkle over the butter followed by toasted pecans.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes. Brush with melted butter, then bake at 375 degrees (see note below) until light golden brown, about 18 to 25 minutes. Watch carefully, check at 20 minutes and cover with foil if necessary.
For the frosting, mix together all ingredients listed and stir well until smooth. Spread over rolls while still warm.