Adapted from: the pioneer woman
Adapted from: the pioneer woman
- 1 quart whole milk
- 1 c coconut Oil
- 1/2 c honey
- 2 packages active dry yeast (4 1/2 tsp)
- 8 c (plus 1 c extra) whole wheat or all-purpose flour
- 1 tsp (heaping) baking powder
- 1 tsp (scant) baking soda
- 1 T (heaping) salt
- 1 c melted butter
- 2 c sugar or erythritol
- generous sprinkling cinnamon
- 1 package cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 T pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 c confectioners' sugar or erythritol (thrown in blender previous to use)
- For the dough, heat the milk, oil, and honey 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 on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 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. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
- Preheat the oven to 375°F.
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 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! Gooey is the goal.
- Now, 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. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
- Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Cover all the 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 overly brown.
- While the rolls are baking, make the maple icing: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.
- Remove pans from the oven. Immediately 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. Make them for a friend today! It’ll seal the relationship for life. I promise.