Cinnamon Rolls

I love lists. I make a lot of them. Probably too many. One of my current favorite lists is for the Day Zero Project – a challenge to tackle 101 goals in 1001 days. I’m currently on my second list – and I’ve only got about five months left. Hello, crunch time!

One of the things on my list was to make cinnamon rolls and I finally tried them out for Christmas this year. Since two dozen were a lot for us, we delivered some to our parents and neighbors too. I’m pretty sure making them for everyone is going to be an annual tradition from now on! So, so happy to have these under my belt.

CinnamonRolls

Cinnamon Rolls
(as seen on Sugar & Spice by Celeste)
Makes approximately 2 dozen

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.

Sprinkle yeast over the warm milk mixture and let stand for 5 minutes. Stir in 4 cups of the flour and transfer to a large bowl. Cover and let rise in a warm place for an hour, until doubled in size.

Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.

Sprinkle your work area generously with flour and roll the dough into a large rectangle. Spread melted butter over the dough, sprinkle with sugar and cinnamon. Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 1 1/2″ rolls.

Place 1 Tbsp. melted butter in the bottom of each pan you’re using (a little more for larger pans) and arrange the rolls. You’ll get about 4 8″ round pans with 6 rolls each.

To bake now: Let rest for 20-30 minutes and then bake at 375F degrees for 13-17 minutes, until golden.

To freeze for later: Cover pans with foil and freeze. Thaw in the refrigerator overnight and then follow the “bake now” directions.

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