Cinnamon Buns

Adapted from The Pioneer Woman

Dough Ingredients:
1 quart whole milk (I used 1% and it was fine)
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast (which can be found in the dairy section at your local grocery store next to the butter- make sure to keep in your refrigerator)
8 cups all-purpose flour (plus 1 additional cup after the 1st rise)
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
1 tablespoon (heaping) salt

Rolling Ingredients:
1/2 cup melted butter for each ball of dough
1/2 cup sugar for each ball of dough
cinnamon for sprinkling

2 1/2-3 cups of powdered sugar
1 tablespoon maple syrup
2 tablespoons milk
1 tablespoon butter, melted
2 1/2 tablespoons fresh brewed coffee
dash of salt

Start by mixing the milk, vegetable oil and sugar in a large pot and stir until combined. Turn your stove top to medium/high heat and "scald" the mixture. Scalding means heating your mixture to just before boiling point. I turned off my stove top when it reached a light simmer, just before a rolling boil. Once the heat is off, leave your pot on the stove top and allow to cool for 1 hour until your mixture is luke warm to warm. Your liquids will appear separated with the oil sitting on top. but that's normal . Once your mixture has cooled, add the active dry yeast. Do not stir the mixture, allow to sit for 2 minutes so the yeast moistens. Then add 8 cups of flour to the liquid mixture and stir with a wooden spoon until all of your ingredients are combined. Cover the pot with a lid and allow it to sit for at least an hour so your dough can rise.

Once your dough has risen, add 1 cup of flour, a heaping or overflowing teaspoon of baking powder, a scant or less than full teaspoon of baking soda, and a heaping tablespoon of salt. Mix the ingredients until combined. I recommend freezing half of the dough or else you'll end up with about 80 cinnamon buns to make. Freeze your dough by lightly flouring some plastic wrap, placing half your ball of dough in the center, and dusting the top with a sprinkle of flour. Wrap with a lot of plastic wrap and throw it in the freezer for a Sunday morning you feel like having cinnamon rolls.

Now it's time to prepare your buns! Spread a good amount of flour down on a large work station. Flour a rolling pin as well and put your ball of dough in the center of your floured surface. Divide the remaining dough in half.  With your hands, spread the first section of dough into a general rectangular shape. Roll your dough out into a long rectangular shape with a thickness of about 1/4 inch. Meanwhile, melt 1 stick (1/2 cup) of butter and spread along the entire surface. It's a lot of butter, but it adds so much flavor!  Don't allow puddles to sit in the dough though- I had to take a paper towel and soak up a couple of spots, but for the most part use the entire 1/2 cup of melted butter. Then spread 1/2 cup of sugar along the entire surface. Even out the sugar by spreading with the back side of a spoon. Sprinkle generously with cinnamon.  Repeat this step and the instructions below with the remaining dough.

To begin rolling your dough, start at the opposite end, rolling towards you keeping your roll tight. When you reach the end, roll up slightly so the seem (the point where the roll ends) is exposed. Pinch the dough together to close the seem.  Meanwhile, prepare your baking pans by pouring 1 tablespoon of melted butter in each pan.  Brush along the entire surface and sides of the pan.  Lightly spread the surface of your roll with flour so it is easier to handle when cutting.  With a serrated knife, cut about 1- 1 1/2 inch thick rolls.  Cut gently with quick back and forth motions to get a clean cut.  Place 8 buns in 7 inch cake pans, pie pans, or disposable aluminum pans. I recommend buying a bulk package of aluminum pans so you can bake all of your buns in their own pan.  Distribute 7 buns along the perimeter and 1 in the center, making sure they are evenly spread apart without touching each other.  Let them sit for 30 minutes before baking so they can rise slightly.  Bake at 400 degrees for 15 minutes or until light golden brown.  Meanwhile, prepare the glaze by combining the powdered sugar, maple syrup, milk, butter, and fresh brewed coffee in a small bowl and mixing until well combined.  Spread the glaze over each cinnamon bun and enjoy!