Life–Changing Cinnamon Rolls

Life–Changing Cinnamon Rolls
By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com
Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 packages active dry yeast (.25 ounce packets)
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 teaspoon (heaping) baking powder
1/2 teaspoon (scant) baking soda
2 teaspoon salt
Filling:
LOTS of melted butter (at least 1 1/2 cups)
1 cup sugar
1 cup brown sugar
Generous sprinkling of cinnamon
Toasted nuts (optional)
Heat the milk, vegetable oil and sugar in a medium saucepan over
medium heat to just below a boil. Set aside and cool to warm.
Sprinkle the yeast on top and let it sit for 1 minute. Add 4 cups of
the flour. Stir until just combined, then cover with a clean kitchen
towel, and set aside in a warm, draft-free place for 1 hour.
Vanilla Bourbon Frosting:
1/2 bag powdered sugar
1/4 cup whole milk
2 Tablespoons melted butter
1/4 cup cream cheese, softened
Pinch of salt
2 teaspoons vanilla
1 Tablespoon bourbon
After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir
thoroughly to combine, or use a standing mixer with the dough hook attachment. Use the dough right away,
or place in a mixing bowl, cover and refrigerate for up to 3 days, punching down the dough if it rises to the top of the
bowl. (Note: Dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
To assemble the rolls, remove the dough from the pan and cut it in half. On a floured baking surface, roll half the
dough into a large rectangle, about 24 x 10 inches. The dough should be rolled very thin.
To make the filling, combine the white sugar and brown sugar in a mixing bowl. Set aside. Pour half of the melted
butter over the surface of the dough. Use your fingers or the back of a spoon to spread the butter evenly. Generously
sprinkle ground cinnamon and half of the sugar mixture over the butter. If you’re adding nuts, now’s the time. Gooey is
the goal.
Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being
careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is
face down.
Slip a cutting board underneath the roll and with a sharp knife, make 1 1/2-inch slices. One log will produce about 10
rolls. Place the sliced rolls in a buttered pan, being careful not to overcrowd. Repeat the rolling/sugar/butter process
with the other half of the dough and one more buttered pan.
Preheat the oven to 375°. Cover both pans with a kitchen towel and set aside to rise on the countertop for at least
20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls
to become too brown.
While the rolls are baking, make the icing: In a large bowl, whisk together the powdered sugar, milk, butter, cream
cheese and salt. Add the vanilla and bourbon, and whisk until very smooth. The icing should be somewhat thick but still
pourable.
Remove the rolls from the oven when done. Immediately drizzle the icing over the top of the hot cinnamon rolls,
making sure to get all around the edges and over the top. Serve hot.