I generally detest cinnamon, with only one exception – cinnamon rolls. I think that it may have something to do with the copious amounts of icing that typically drowns out most of the cinnamon taste.
When I saw this recipe, the maple icing intrigued me, and was a big factor in why I chose to make it with my standard cinnamon rolls. If you wanted to stick with the more traditional vanilla icing, simply omit the coffee and replace the maple flavoring with vanilla extract.
This makes a lot of cinnamon rolls, so unless you are going to a large event or plan on giving them away, you may want to halve (or even quarter) the recipe. A full recipe results in forty rolls.
4 C. (32 oz) Cold Water
2 ½ Tbsp. (1.65 oz) Instant Yeast
22 ¾ C. (5 lbs) Bread Flour
6 ¼ C. (20 oz) Cake Flour
1 C. (4 oz) Powdered Milk
5 ½ tsp. (1 oz) Salt
1 ¾ C. (12 oz) Sugar
2 C. (16 oz) Butter, Well Softened
2 tsp. Cardamom
2 C. Brown Sugar
2 Tbsp. Cinnamon
2 lb. Powdered Sugar
2 tsp. Maple Flavoring
½ C. Milk
¼ C. Melted Butter
¼ C. Brewed Coffee
⅛ tsp. Salt
Mix the dough ingredients together on low speed for approximately 6 minutes until a smooth dough is formed. Allow the dough to rise for 1 ½ hours, covered in a lightly oiled bowl.
When the dough has risen, punch it down. Cut the dough in half, and set one half aside. Roll the dough out into a 24x32 rectangle, or smaller if needed.
Brush the surface with melted butter. Sprinkle half of the filling mixture evenly on top of the dough. Roll-up tightly to form a 32" long jelly roll.
Crimp the edges when finished rolling. Cut into 1 1/2" pieces. Repeat this procedure with the remaining dough.
For individual rolls:
Grease a high-sided baking pan. Place the cut rolls 2" apart on to the greased pan. Making sure each roll is evenly spaced. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes. For pan rolls:
Grease several high-sided cake pans. Place the cut rolls evenly spaced, but not touching, into the greased pans. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes.
Bake at 350F degrees for 25 minutes, until golden brown.
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.
Source: Icing adapted from The Pioneer Woman Cooks (Ree Drummond)