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Cinnamon Rolls


From The Today Show

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  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 pkgs (4 1/2 tsp total) activ dry yeast
  • 9 cups all-purpose flour
  • 1 heaping tsp baing powder
  • 1 scant tsp baking soda
  • 1 heaping tablespoon salt
  • 2 cups melted butter, plus more as needed
  • 1/4 cup ground cinnamon for sprinkling
  • 2 cups sugar, plus more as needed
  • 2 pounds powdered sugar
  • 1/2 cup whole milk, more if needed for thinning
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/4 cu strongly brewed coffee
  • Dash of salt
  • 1 tablespoon maple flavoring or maple extract


Servings 20
Preparation time 90mins
Cooking time 107mins


Step 1

For the dough, heat the milk, vegetable oiland 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 cp flour, along with baking powder, baking soda and salt. Stir to combine and use dough immediately or refrigerate, covered, overnight. To assemble the rolls. remove half the dough from the pan. On a floured baking surface, rol the dough into a large rectangle, about 30x10 inches. To make the filling, pour 1 cup fo the melted butter over the surface of the dough. Use your fingers to spread the buttr 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 fartheest 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. When you reach the end, pinch the seam together. When you are finished you will wind up with one long buttery, cinnamony, sugary, gooey log. Transfer to a cutting board and with a sharp knife, make 1 1/2 inch slices. One log will produce 20-25 roll. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishe 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 ot the dougha nd more pans. Preheat oven to 375 degreesF. 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 13-17 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. whisk until very smooth. Taste and add in more maple , sugar, butter or toher ingredients as needed untilt he icing reaches the desired consistency. The icing should be thick but still pourable. While the folls are still warm, generously drizzle icing over the top. Be sure to get it all arund the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. Cinnamon rolls can be frozen in the pan, unbaked. Just cover them tightly with foil after you place them in the pan but before they rise. Then when you are ready to bake, allow them to rise and thaw before baking. Ice as directed. An easier method is simply to freeze the baked, iced cinnamon rolls after they've cooled lightly. Then just pull them out of the freezer and warm them in 250 degree F oven for 15 minutes. VARIATIONS Add finely chopped pecans to the rolls after sprinkling on the cinnamon and sugar.


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