Do these really need any explanation beyond their title? Yeah, they are amazing.
This not a quick recipe. So don’t plan on waking up tomorrow morning and making these for a weekday breakfast. But they do freeze excellently. I froze mine fully baked and iced and when I was ready to serve, brought them to room temperature and then reheated in a 350° oven for 10-15 minutes. Gooey, warm, delicious and quick.
First step is to scald milk. Scalding milk breaks down the proteins which lends to a fluffier dough. I’m hoping the scalding will help combat the whole wheat flour when I revisit this recipe later.
Add in 8 cups flour.
Then comes the butter. I used 1 full cup of melted butter for the first batch. And then down to 1/2 cup for the second. The full cup was definitely gooey-er, but not enough so to warrant that much butter.
1 bag powdered sugar + 1 heaping tablespoon instant coffee powder
Cinnamon Rolls with Mocha Maple Icing
(copied almost exactly from the Pioneer Woman)
4 cups skim milk
1/2 cup mild oil (safflower, sunflower, vegetable)
1 cup sugar
4 1/2 tsp. yeast (2 packages)
8 cups flour
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
Plenty of melted butter
Plenty of sugar
Plenty of cinnamon
1 bag powdered sugar
1 heaping tablespoon instant coffee
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt
Mix the milk, 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 both packages of Active Dry 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.
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 1/2 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.
Cut the rolls approximately ¾ to 1 inch thick and laying them in the greased 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 frosting, mix together all ingredients listed 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.