THE cinnamon rolls

These cinnamon rolls came from the Pioneer woman's website. They are as delicious as she said they were.

dough:
1 qt. milk
1 C vegetable oil
1 C sugar
2 pkg. yeast
9 C flour
1 tsp. baking soda
1 tsp. baking powder
1T. salt

Mix milk, oil and sugar over medium heat. Do not let boil. Set aside and cool to lukewarm. Sprinkle the yeast on top of mixture and let set one minute. Add 8 C of flour. Stir until just combined. Cover with a clean kitchen towel and set aside in a warm place for an hour. That would not be outside today. Remove the towel and add the baking powder, soda, salt and the other cup of flour. Stir really good to combine.

To assemble the rolls, remove half the dough from the pan and on a floured surface roll out a rectangle around 30 x 10 inches.

Filling:
2C melted butter
1/4 C ground cinnamon
2 C sugar

To make the filling, pour 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 C of the sugar over the butter.

Don't be afraid to drizzle on more butter or sugar.

Now beginning at the end farthest from you roll the rectangle tightly toward you. Use both hands and work slowly being careful to keep the roll tight.

When you reach the end pinch the seam together. Pour a tablespoon or so of butter into the pan and swirl to coat. Cut the roll into 1 1/2 in slices and put in the pan.

BAKE in a 350 degree preheated oven for 13-17 minutes.

MAPLE ICING
2 lbs. powdered sugar
1/2 C whole milk
6 T butter melted
1/4 C strongly brewed coffee
dash of salt
1 T maple flavoring or extract
The icing should be thick but pourable.

Ice the rolls while they are still warm being sure to entirely cover the rolls.