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Good morning, Cinnamon Roll

It's a home game weekend and kick off was at 6pm last night, we made it home at 9:30 and we had guests at our house until 1:30.  Which means we have some breakfast guests this morning.  Something that is made in large quantities at my house are Cinnamon Rolls.   They are perfect for game weekends and morning tailgates and hostess gifts and birthdays.  They are also well liked by college football players.  One on our team even cut a deal that he would bring one of his mama's peach cobblers to trade for a pan of cinnamon rolls.  They really are delicious and I wouldn't brag about them if it was actually my recipe.  It's borrowed---from quite possibly the best blogger gal of all time.  

The woman can cook! Every recipe I have ever made of hers is divine and gooey and everyone loves it.  So, here is her fantastic recipe for you, for which she credits her mother.

Each recipe makes 4 pans.  I double that recipe so that I can have 8.  They freeze wonderfully, so overdoing it means I get to stock our freezer with them.  When you double it, I highly recommend having a friend over to have coffee and destroy your kitchen while you make them.

*if you go to the link, Mrs. Drummond has some fabulous instructional photos.  



1 quart Whole Milk

1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

1 bag Powdered Sugar
2 teaspoons Maple Flavoring {I use maple syrup}
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee {strong}
Dash of salt


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 both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 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 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, 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).
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 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
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. 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 (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, 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. Go crazy and don't skimp on the frosting.

I have two breakfast "formulas" I use when guests are stay over.  One could be called "Eggs and Bacon" and one could be called "Rolls and Breads".  These formulas make it really easy to plan breakfast for guests.  More on that later, but the Cinnamon Rolls are part of Rolls and Breads.  Today is also a football player's birthday.  I saw him at Sonic the other day and he made sure to tell me his birthday was approaching and he'd really love some cinnamon rolls.  

Happy dough rolling and cinnamon shaking!  You will love these.

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