Thursday, June 4, 2009

Cinnamon Rolls with Cinnamon Almond Frosting

 (adapted and changed a tad from Pioneer Woman)
(Frosting from yours truly :)

Rolls
4 cups whole milk (2% is okay)
1 cup vegetable oil
1 cup sugar
2 pkgs ( or 4 1/2 tsp) of active dry yeast
9+ cups flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping T of salt
1 cup butter - divided
1 cup sugar - divided
Generous amount of cinnamon

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. ( I divide into two containers and refrigerate for 1/2 hour) When the mixture is lukewarm to warm, but NOT hot sprinkle in yeast. Let it sit for a minute. Add 8 cups flour. Stir mixture together. ( I place 8 cups four in a mixing bowl, then pour mixture over it, and mix with a dough hook at low speed) Cover and let rise for at least an hour.
Then add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (dough hook)
Sprinkle flat surface generously with flour. Take half of the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 cup butter over the dough. Sprinkle 3/4 cup sugar over butter and sprinkle cinnamon on top very generously. Roll the dough in a neat line toward you long ways; keep the roll relatively tight as you go. Pinch the seams to seal. Grease six to seven round, foil, cake, or pie pans. Then cut rolls 3/4 to 1 inch thick and lay about 7 each in buttered pans. Repeat with other half of dough (or you can let dough sit in fridge overnight or even a day or two, punch down as needed.)
For mini rolls divide dough in 4 rectangles instead of two.






Let rise for 20-30 minutes, bake at 400 for 15-20 minutes.

I use this dough for these, dinner rolls, and orange rolls too. (that recipe is coming up)

Now for the scrumptious amazing ooey gooey frosting!! Notice the Cinnamon

Cinnamon Almond Frosting
1/2 bag of powdered sugar (16 oz) +1 cup
2 tsp maple extract (flavoring) - for color
1/2 cup milk
1 8oz bar of cream cheese - softened
2 T melted butter
1/8 tsp salt
1/2 tsp vanilla
1 tsp almond extract
1 T cinnamon

Mix all ingredients together until smooth. Thick but pourable. Drizzle generously over warm rolls. Makes a TON of icing: Way more than you might need for one whole recipe (I save it for more cinnamon rolls or dip graham crackers in it. Yum!)

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