Mini Maple Cinnamon Rolls Food

MINI MAPLE CINNAMON ROLLS

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

CINNAMON ROLLS

Steps:

• For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
• Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
• 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 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar!
• 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. Don't worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.
• Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd.
• Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.
• While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.
• While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time...not that they last for more than a few seconds!

CINNAMON ROLLS

Steps:

• For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
• For the filling: Pour 3/4 to 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 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
• Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
• Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
• Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
• Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
• While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
• Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

MINI MAPLE CINNAMON ROLLS

Steps:

• If using a bread machine, place the first seven ingredients in the pan in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. of water or bread flour if needed). If making dough by hand, combine wet and dry ingredients separately, then mix.
• When the dough is completed, turn it onto a lightly floured surface. Roll into two 12 inches x 7 inches rectangles.
• In small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
• Cut each roll into 12 slices. Place cut side down in one greased 13 x 9 x 2 inches baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
• Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.
• In a small mixing bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.