Happy Thanksgiving week beautiful people! I am not going to lie. This post has been kicking my bootay! I have so much respect for food and lifestyle bloggers. These posts are no joke. If it’s ok with y’all I am just going to jump right on in to my homemade cinnamon rolls recipe. I have been making these homemade cinnamon rolls for about six years now and these are the best ones I have made so far. I hope y’all enjoys these and let me know if you end up making them. I’d love to hear what you think!
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 tbls. salt
1 cup melted butter (plus more as needed)
1/8 cup cinnamon (I just eyeball it)
1 cup sugar, plus more as needed
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
*scroll down* pictures are in order for the recipe.
Mix milk, vegetable oil, and 1/2 cup sugar in a pan. Scald the mixture (heat until just before boiling). Remove from heat and cool 45 min-1 hour. When mixture is lukewarm (not hot), sprinkle in active dry yeast. Let sit for a minute then add 4 cups of flour and then stir. Cover the dough for 1 hour and let rise.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir into the dough mixture.
Sprinkle surface with flour and roll the dough into a thin rectangular shape ( 1/4″ thick)
Brush melted butter on top, sprinkle sugar over the butter and finish with a generous sprinkling of cinnamon.
Start with the wide end and roll the dough tightly towards you in a line. Next, pink the seam to seal it.
Be careful because the filling will be oozing out by the end of the roll.
Spread 1 tbsp. of melted butter in each pan. Then, with a sharp knife begin cutting the dough into 1 inch slices. Lay them in your pans and let rest for 20-30 minutes. This recipe will make about 3 pans worth of cinnamon rolls so if you do not plan on making them all right away this is what I suggest doing. Wrap the trays that you plan on saving for later in foil and place into the freezer. The night before you plan to use them take them out of the freezer and transfer to the refrigerator. The next morning take them out and let them rest for 30 minutes before cooking.
Preheat oven to 375 and cook for 13-17 minutes or until golden.
Mix all of the ingredients together and stir until smooth. The icing should be thin but pourable. Taste it and adjust as needed. To me this recipe does taste more like maple than coffee, so you could always omit the maple flavoring and add more coffee. Drizzle over the warm rolls and ENJOY!
Remember the frosting recipe is for all for the entire batch of cinnamon rolls, so you may have to adjust the measurements if you do not plan on cooking all of the rolls at once.
I had so much fun making and eating these with GG and I think she had fun too…until she left me for the homemade cinnamon rolls at the end! haha I hope y’all enjoyed this post and trust me these are definitely worth the work that goes into making them. So good and I can’t wait to have my homemade cinnamon rolls on Thanksgiving morning and dare I say Christmas morning! Have a wonderful week babes. I’ll be back later with some black Friday and Cyber Monday deals for y’all.
Thanks so much for following along!
From Rouge with Love