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Pat's Cinnamon Maple Rolls


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Member since 2008

Serves | Prep Time 30 minutes | Cook Time 12-18 minutes

Ingredients

1 quart of whole milk
1 cup of vegetable oil (or ½ oil ½ butter)
1 cup of sugar
2-3 egg yolks (preferably large eggs) ( frothy)
yeast (2 pk dry or 1 cake)
1 tsp of heaping baking powder
1 tsp of salt
1 tsp of baking soda
1 bag of #1 powdered sugar
2 tsp of maple flouring
1/3 cup of maple syrup
½ cup of milk
¼ cup of melted butter
1/8 tsp of salt


Bread: 1 quart of whole milk


1 cup of vegetable oil (or ½ oil ½ butter)


1 cup of sugar



Scald – turn off heat and cool for 45 minutes



Add 2-3 egg yolks (preferably large eggs) ( frothy)


Add yeast (2 pk dry or 1 cake)


Blend until foamy



Add 8 cups of flour (sift preferably 3x) fold, cover, and let sit


for 1 hour. It will begin to turn sticky.



Add another cup of flour


1 tsp of heaping baking powder


1 tsp of salt


1 tsp of baking soda


Cover for about 2 hours until it doubles in size.


Punch down and brush the top with butter, cover in plastic


and place in fridge overnight or make on a floured board and roll dough into


rectangles. Pour melted butter generously over rectangles and sprinkle


with one cup of sugar over butter followed by the amount of cinnamon you


prefer. Roll into cylinder shape and cut into ¾ inches or 1” slices and place


in buttered pan.



Bake on 400 for 12-18 minutes depending on your oven.



Glaze: 1 bag of #1 powdered sugar


2 tsp of maple flouring


1/3 cup of maple syrup


½ cup of milk


¼ cup of melted butter


1/8 tsp of salt


Blend until thick but make sure it is pourable and drizzle over rolls while warm.


Pairs Well With


Notes

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