Cinnamon Roll Crazy

So, recently I had a terrible craving for cinnamon rolls and even with the high cost of gas prices recently I simply had to go to the store because I was missing one crucial ingredient: powdered sugar. You simply cannot have cinnamon rolls without icing, no way jose`!!! I go icing crazy with my cinnamon rolls, don't be stingy with it, or butter for that matter! Anyway, so, I got home with my powdered sugar and decided to try a new recipe which turned out amazing but I thought I would be smart and make half a recipe...well, half a recipe made 3 pans of cinnamon rolls, my roommate and I were still eating them a week later lol! I tweaked the original recipe a bit to make it my own, the recipe said to add brewed coffee to the icing as well as milk, but I discovered that if you use one of those bottles of Starbucks Vanilla Cappuccino instead that it tastes much better to me and I already halved the recipe for you! This recipe takes a little bit of time and patience because the dough has to rise so many times but trust me it's so worth it!

Crazy Good Cinnamon Rolls:

   Ingredients:

• 1/2 quart Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package Active Dry Yeast
• 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 Tbs  Salt
• Plenty Of Melted Butter
• 1 cup Sugar
• Generous Sprinkling Of Cinnamon

        Vanilla Cappuccino Icing:

• 1/2 bag Powdered Sugar
• 1/2 bottle Starbucks Vanilla Capuccino

Preparation:

1.Mix the milk, vegetable 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. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package of Active Dry Yeast. Let this sit for a minute.

2.Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (you could cover the dough and put it in the fridge until you need it – overnight or even a day or two if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

3.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. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

4. Now, starting at the opposite end, 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.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan.

5.Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

6. For the icing, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

      Before and After Icing Photos: