Ree DrummondPioneer Woman Cinnamon Rolls - milk

Method

• For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil.
• Set aside to cool to lukewarm.
• Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• 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.
• 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.
• Remove half of the dough.
• On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
• 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.
• 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!
• 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 will be divine.
• When you reach the end, pinch the seam together.
• Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices.
• One log will produce 20 to 25 rolls.
• Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat.
• Place the rolls in the pans cut-side up, being careful not to overcrowd.
• Repeat the rolling-sugar-butter process with the other half of the dough and more pans.
• Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking.
• Remove the towels and bake for 13 to 17 minutes, until golden brown.
• Don't allow the rolls to become overly brown.
• While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt.
• Splash in the maple flavoring.
• Whisk until very smooth.
• Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency.
• The icing should be thick but still pourable.
• 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.
• As they sit, the rolls will absorb some of the icing's moisture and flavor.
• They only get better with time -- not that they last for more than a few seconds!