Cinnamon Rolls That Are Completely Sinful!

1. 2.25 glasses of milk (full fat)
2. Half a cup of vegetable oil
3. Half a cup of sugar is required.
4. One box of dry yeast
5. Four and a half cups of flour
6. Half a teaspoon of baking powder
7. One and one-eighth tablespoons baking soda
8. One-fourth cup salt

I fill.

1. Melted butter, one tablespoon or more to taste
2. 1/4 cup ground cinnamon for garnish
3. Add extra sugar to taste, plus half a cup.

Ice cream:

1. One pound of powdered sugar
2. One teaspoon of maple taste
3. A quarter cup of milk equals
4. A quarter cup of butter that has melted
5. One and a half cups of freshly brewed coffee
6. shaker of salt

The Recipe for Unforgettable Cinnamon Rolls

1 CRUST:

• In a saucepan, whisk together 1/2 cup milk, 1/2 cup sugar, and 1/2 cup vegetable oil. “Scald” the ingredients after heating them to nearly boiling. Remove it from the heat and let it to cool after 45 to an hour.
• When adding the Active Dry Yeast from the packet, the liquid should be tepid to warm, not hot. Stir in four cups of flour after a minute. Mix the ingredients together. After covering, let it rise for at least an hour.
  Next, add the baking powder, baking soda, 1/2 cup flour, and salt. Mix the ingredients together. The dough should then be covered and chilled until it is needed, which could be overnight or even a few days from now. Keep a close eye on it, and punch it lightly if it starts to separate from the pan. Making the rolls yourself is an alternative.

2 fill.

Dust the dough well with flour, then roll out into a thin rectangle. Brush the top with 1/2 cup of melted butter before sprinkling on a generous amount of sugar and cinnamon.

(My dough was about 12 by 15 inches when I rolled it out.)

3. FILLING: Roll the dough into a thin rectangle and then dust it heavily with flour. Brush the top with 1/2 cup of melted butter before sprinkling on a generous amount of sugar and cinnamon. (My dough was about 12 by 15 inches when I rolled it out.)

4. Carefully roll the dough in a neat line in your direction, broad end facing you. Squeeze it onto the roll to complete closing the seam. A spoonful of melted butter should be added to each skillet or dish. To prepare the dough for the pans, first use a sharp knife to cut the dough into 1-inch pieces. Let it unwind for 20 to 30 minutes. Bake at 375 degrees for 13 to 17 minutes or until brown. (I used a 13 x 9 aluminum pan.)

5. If you’re preparing these in advance for Christmas morning, just put them in the refrigerator to re-rise instead of using the oven. In the refrigerator, they will rise extremely slowly. Let rest at room temperature for 30 minutes, then bake in the morning as directed on the package.

Step 6: Frosting: Add all ingredients and whisk until well blended. Without being runny, it must be thick. Adjust the refinement to your liking. Cover the hot rolls with a generous quantity of glaze. Go crazy and top with the icing! 15 points are awarded for each roll.