1c. warm water 105-115
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2eggs lightly beaten
7c. flour
Filling:
1c. melted butter
In a mixer, mix milk, 2/3 c. sugar, melted butter, salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake for 25min. more or less. Until golden brown. Cool slightly, spread with glaze.
Dough:
1 quart whole milk
1 c. veg. oil
1 c. sugar
2 pack. (4 1/2 tea.) active dry yeast
9 c. all-purpose flour
1 heaping tea. baking powder
1 scant tea. baking soda
1 T. salt
Filling:
2 c. melted butter, plus more as needed
1/4 c. ground cinnamon for sprinkling
2 c. sugar, plus more as needed
Maple Icing:
2 lbs. powdered sugar
1/2 c. whole milk
6 T. (3/4 stick) butter, melted
1/4 c. strongly brewed coffee
dash of salt
1 T. maple flavoring or maple extract
1.) For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool.
2.) Sprinkle the yeast on top and let sit on the milk for 1 minute.
3.) Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4.) Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
5.) Yo assemble the rolls, remove half the dough from the pan. On the floured baking surface, roll the dough into a large rectangle, about 30x10 inches.
6.) To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
7.) Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar!
8.) Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine!
9.) When you reach the end, pinch the seam together. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
10.) Transfer to a cutting board and with a sharp knife, make 1 1/2-inch slices. One log will produce 20-25 rolls.
11.) Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
12.) Place the sliced rolls in the pans, being careful not to overcrowd.
13.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the over to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. While the rolls are baking, make the maple icing!
14.) In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.
15.) Splash in the maple flavoring.
16.) Whisk until very smooth. and add in more maple, sugar, butter, or other ingredients as needed until the icing should be thick, but still pourable.
17.) Take the rolls out when timer goes off.
18.) While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top.
19.) As they sit the rolls will absorb some of the icing's moisture and flavor.
20.) ENJOY!!!
