Large Batch Cinnamon Rolls
 
Prep time
Cook time
Total time
 
If you're going to make cinnamon rolls, you might as well make a large batch and share the yumminess!
Recipe type: Dessert
Serves: 45
Ingredients
Dough
  • 4 cups whole milk
  • 1 cup canola oil
  • 1 cup white sugar
  • 4½ teaspoons yeast (I like to use quick rise)
  • 9 cups all-purpose flour, divided
  • 1 teaspoon (heaping) baking powder
  • 1 teaspoon (scant) baking soda
  • 2 teaspoons salt
Filling
  • 1 cup butter, melted, more as needed
  • 1½ cup white sugar, more as needed
  • ½ cup cinnamon, more as needed
Frosting
  • ½ cup milk
  • 1 kg bag of icing/powdered sugar
  • 2 teaspoons maple extract
  • ¼ cup melted butter
  • ¼ cup strong brewed coffee
  • ⅛ teaspoon/dash of salt
Instructions
  1. To make the dough, heat the milk, canola oil and sugar in a large saucepan over medium heat, making sure not to let it boil. Set aside to cool to lukewarm; when it is lukewarm, sprinkle the yeast on top and let it sit on the milk for 1 minute.
  2. Add 8 cups of the flour and stir until just combined (it will be rather chunky looking), cover with a clean dish towel and set aside in a warm place for about an hour.
  3. After the hour, remove the towel and add the baking powder, baking soda, salt and the last cup of flour, stirring thoroughly to combine---it will get hard to stir, so at this point I like to use my hands.
  4. Remove half of the dough and roll it out into a large rectangle so the long side is facing you.
  5. For the filling, pour ½ cup of melted butter, or more as you desire, covering the entire surface of the dough. Use your fingers or a pastry brush to spread the butter evenly. Generously sprinkle half of the cinnamon and of the sugar over the butter; adding more as needed.
  6. Using both hands slowly roll the dough from one long end to the other, keeping the roll tight and forming a long log of cinnamon rolls. Some filling might spill out, but that's okay! Do your best to pinch the seam together when your long roll of cinnamon is at the end.
  7. Transfer to a cutting board if you desire, or if you have granite like we do, I carefully use a pastry cutter to make 1½ inch wide slices.
  8. Pour enough melted butter into several round baking dishes and swirl to coat, about 2 tablespoons each. Place the rolls in the pans, 1 in the middle and then about 4-5 around it, depending on their size. Do this exact same thing with the other half of the dough and filling ingredients.
  9. Preheat the oven to 375ºF and cover the cinnamon roll pans with dish towels and let rise for at least 20 minutes before baking. Remove the towels and bake for 20-25 minutes, depending on your oven, until golden brown and not doughy in the centre.
  10. While the rolls are baking, you can make the delicious icing by whisking together the milk, icing sugar, butter, coffee and salt in a large bowl. Then add in the maple flavoring and 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.
  11. While the rolls are still warm, generously pour icing over the top, edges and sides of the rolls. They will absorb some of the icing as they sit! Yummy!
  12. Cover with tinfoil and deliver to your family & neighbours, be sure to keep one for yourself!
Recipe by Nurse Loves Farmer at http://www.nurselovesfarmer.com/2017/12/large-batch-cinnamon-rolls/