I've been a fan of this roll recipe for a couple of years now. It is super easy and the the rolls turn out really soft and scrumptious! I'd always just put a regular frosting/glaze on them, but decided I'd try this little variation the last time I made these. I don't think I'll ever make them any other way now!! The maple in the glaze goes so well with the cinnamon rolls...Tony (the hubby) told me they are the best cinnamon rolls I've ever made! You'll love these!
Cinnamon Rolls with Maple Glaze
Recipe from Pioneer Woman
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 Tablespoons Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
1 bag Powdered Sugar
2 teaspoons Maple Flavoring (mapleline)
1/2-3/4 cup Milk
1/4 cup Melted Butter
1/8 teaspoon Salt
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 with the yeast. Let this sit for a minute. Then add 8 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 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. 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 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
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 (or you can just spray them with cooking spray). 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, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the glaze, mix together all ingredients listed and stir well until smooth. Just add enough milk to make it thick but pourable. Generously drizzle over the warm rolls.
Enjoy a warm roll...they are super delicious!