PIONEER WOMAN'S CINNAMON ROLLS

Steps:

• 1. Mix the milk, oil, and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.
• 2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.
• 3. Then 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least 1 hour.
• 4. After rising for at least 1 hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
• 5. (At this point, you could cover the dough and put it int he fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and it if starts to overflow out of the pan, just punch it down)
• 6. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
• 7. Drizzle 1/2 - 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
• 8. Starting with the long side, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
• 9. Cut several pats of butter in small pieces and put in the bottom of the pan. (I used a cookie sheet) Cut the rolls approx. 3/4 - 1 inch think laying them on top of the pats of butter.
• 10. Let the rolls rise for 30-45 minutes. Bake at 375 for 15-18 minutes or until golden brown.
• 11. For the glaze that I used: put the sugar, butter, and milk in a small saucepan and bring to boil and boil for 1 minute. then add the powdered sugar and vanilla. Cool for 5 minutes and then glaze the rolls.
• 12. For the maple frosting: mix together all ingredients and stir well until smooth. it should be think but pourable. Taste and adjust as needed.
• 13. Generously drizzle the glaze/frosting of your choice over the warm rolls.
• 14. ENJOY!