The cool thing about this recipe is, that you can make the dough the night before. Then, all you need to do the next morning, is take it out, let it come to room temp, assemble the rolls and pop them in the oven.
Sinful Cinnamon Rolls
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 pkg active dry yeast
- 4 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tablespoon salt
- 1 cup melted butter, plus more as needed
- 1/8 cup ground cinnamon for sprinkling
- 1 cup sugar, plus more as needed
Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, 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 rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.
Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.
- 1 lb. powdered sugar
- 1 tsp. maple flavoring
- 1/4 cup milk
- 1/8 cup melted butter
- 1/8 cup brewed coffee
- Pinch of salt
Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!
IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.