Time: 1 hour 15 minutes
Yield: 12 Cinnamon Rolls
Dough:
1 C scalded milk
3/4 C warm water
1 T yeast
1 1/2 t salt
1/2 C sugar
4 T butter
2 eggs
5-6 C flour
Filling:
4 T butter, softened
2 t cinnamon
1/2 C brown sugar
Maple Frosting:
4 T butter, softened
5 C powdered sugar
3 T maple syrup
1 t vanilla dash of salt
1/4-1/3 C milk
1. Heat the milk in the microwave for 1 minute. Carefully place the butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
2. Into your stand mixer place 2 C flour, salt, sugar and eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in the hot water.
3. Add the milk/butter mixture. Mix for 30 seconds.
4. Add the yeast, mix until combined.
5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
6. Spray your counter with cooking spray, form the dough into a ball and let it rest on your counter for 5 minutes. Don't skip this step, okay? Letting the dough rest at this stage allows it to be rolled out with ease and grace. If it doesn't rest you will be pulling out your hair trying to get it to stretch to the size you'd like it to be. And we don't want your pulled out hair in these Cinnamon Rolls. :)
7. Roll out the dough into a large rectangle about 1/4 inch thick.
8. Spread butter over the top of the dough. Sprinkle the dough with brown sugar. Then just spread the sugar out over the dough with your hand. Don't worry about getting too messy. I'm pretty sure you have a kitchen sink, yes?
9. Sprinkle the cinnamon over the sugar. Use your hand to spread it out evenly.
10. Roll the dough up from short side to short side.
11. Spray a sharp knife with cooking spray and cut the roll in half. Cut each half in two...giving you four equal quarters. Cut each quarter into three pieces. giving you a total of 12 rolls.
12. Spray a large cookie sheet with cooking spray. Set each roll onto the sheet.
13. Place your rolls into a warm 170 degree oven. Close the door and let them rise until doubled in size. Should take about 30 minutes, depending upon the warmth of your oven.
14. Turn your oven up to 350 degrees. LEAVE THE ROLLS IN THE OVEN. They will continue to rise as the temperature rises.
15. Bake the rolls until golden brown, about 15 minutes once your oven has reached 350, and depending upon how long it takes to heat up.
16. While your rolls are baking, make the maple frosting! Place your softened butter in your stand mixer. Beat for about 1 minute, or until smooth. Add the powdered sugar, maple syrup, vanilla and dash of salt. Mix for 10 seconds. Keep your mixer running and begin to add the milk, just a little at a time. When you have the desired consistency beat the frosting for about 1 minute.
17. When the cinnamon rolls have cooled just a bit, spread the frosting over the tops.
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