I have only recently fallen for the goodness that is maple icing and I want to invite you to join me.
Cinnamon rolls have been a family favorite for at least five generations in my family. My Great Grandma Bailey was the cinnamon roll boss and I have wanted to assume that role (or roll... As you like it) the trouble is real. When asked about her cinnamon roll recipe, Grandma Bailey would instruct us to use 'any recipe, just double the sugar and double the butter.' That, surprisingly, doesn't work for me. Here's the recipe I came up with. It suits us well.
You'll need: a stand mixer or hand mixer and bowl, rolling pin, small sauce pan, medium sauce pan, medium bowl to mix sugars and cinnamon in, 2 (9x13) pans, 375 oven
Dough
1 1/4C whole milk
1/2C vegetable oil
1/2C sugar
4 1/2C flour (reserve 1/2C)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package dry active yeast
In the small sauce pan, heat the milk until its just simmering. Add yeast, oil, sugar and stir until combined. Transfer to the mixing bowl and begin adding dry ingredients gradually (including flour, salt, baking soda, baking powder). Cover with a clean kitchen towel and set aside to rise, about two hours, until doubled in size.
Filling
1/2C (1 stick) unsalted butter - room temp
2 tablespoons cinnamon
3/4 C sugar
1/4 C brown sugar
After dough has risen, roll it out on a floured surface (this is where the reserved flour comes in). The dough should form a rectangle, about 2 1/2 feet long and 1 foot wide. *Make sure the dough isn't sticking to the surface so that it's not a crazy sticky mess and it will roll up easily.* Using a spatula (or be like me and use your fingers) spread the butter all knee the dough. From edge to edge. Mix sugars and cinnamon in a bowl, then sprinkle liberally on the buttered dough. Pat the sugar/cinnamon mixture down so that it doesn't fall out when you roll it up. Starting with the long edge, begin rolling the dough into a log, moving from end to end to keep an even line. When you get it all rolled up (fairly tight) squeeze the seam together so your rolls stay rolled and you don't lose the goodness from inside. You will cut 24 rolls, each about one inch wide. Spray both baking dishes with non stick spray and place 12 rolls in each pan. You will leave about an inch of space between the rolls, they will grow as they bake. Bake about 15 minutes- they will be a beautiful shade of light brown.
Icing
1 bag (1 pound) powdered sugar
2 Tablespoons butter
1/2C milk
1 1/2 teaspoon vanilla (OR maple flavoring!!)
One little shake of salt
Over low heat, melt butter, add powdered sugar, add milk, salt and flavoring. Whisk until icing is smooth. Spread over each pan of hot cinnamon rolls (don't use your fingers on this one)and celebrate the goodness.
I did this for breakfast today and I have been happy ever since.
Another beautiful use for the maple flavored icing is this--
Reduce milk to 1/4C, don't add butter. Prepare the same a above and add 3 C pecans. Stir around to coat and turn out onto a cookie sheet lined with waxed paper. Then go make some new friends, bribe your children to wash all the dishes, or lock yourself in your bedroom with these fancy nuts, a book and a coffee. Yes. This is a great idea.
My mother sent me home with maple powder not too long ago. I laughed. I wondered why anyone would use powder when you can have the real thing. But then I made cinnamon rolls. I mixed it in with the cinnamon sugar. I was not dissappointed with the outcome! I learned that Maple in any form is a gift from God!
ReplyDeleteShe also sent cheddar cheese powder. It was very pretty for a moment, sprinkled atop the trash.