2 1/4 teaspoon)
packages active dry yeast – each package is 1/4 ounce 9 cups all-purpose flour, divided plus additional for dusting work surface (I used White Lily brand)
1 1/4 tablespoon
(4 sticks) softened unsalted butter
1 1/2 cups
grade A maple syrup (I used Maple Gold U.S. Grade A dark amber)
melted butter, cooled
of flour and stir until combined. Cover with clean dry towel and keep in warm, dry place for one hour.
of flour in small bowl and set aside. After one hour, remove cloth and add dry flour mixture to wet dough. Stir well to combine. Place dough in refrigerator for at least one hour up to three days.
Roll out into a rectangle that’s about 1/4 inches thick. I roll mine out to double the length of my 16 inch rolling-pin. That’s a good and easy yardstick that makes the dough just the right thickness and length. The final dimensions are somewhere in the neighborhood of 32 inches long by 10 inches wide.
(or kind of equal) portions. I find it’s easiest to do by cutting in halves, then fourths, then eighths , then sixteenths and then thirty-secondsth….thirty-secondesths…..into thirty-two pieces. If you aren’t making these cinnamon rolls for a million people and you want bigger rolls, cut them in bigger portions and adjust the baking times.
cake pans (they’re about 8 inches across ). Place 8 rolls in each pan. Let rise for at least an hour or until doubled in size.
of 8 rolls each. That makes 64, best as I can count.
or until slightly browned. Don’t overcook.
at once. If you bake them in “shifts”, portion out the right amount of icing for each batch. You don’t want to get carried away and wind up with no icing for the last batch. That would be sad.
These cinnamon rolls are the perfect morning treat. If you're not all about bacon, and I know that there are actually a few of you out there, you can definitely substitute the bacon for another ingredient such as dried fruit or nuts
What screams Fall more than pumpkin and maple. of water in the bowl of your mixer. of granulated sugar. Beat in 5-6 cups of flour until you have a nice ball of dough. melted butter with 1/4 cup of maplesyrup, 3/4 C. cinnamon and 1/2 tsp. maple flavoring and 3 T. 1/2 C of water. 2/3 C of granulated sugar. 1/4 cup of maplesyrup. 2 T cinnamon. 3/4 tsp maple flavoring
In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. But I look at this Danish and fall in love with it all over again and become overjoyed with the idea that you are going to also fall with these cinnamon rolls as well
Incorporate the maplesyrup. Mai come dall'inizio della stagione autunnale fino al Natale, riprende la mia voglia di impastare, accendere il forno e godere di quel dolce e coccoloso profumo di biscotti che invade la casa
Instead of an ordinary pumpkin cake, this recipe spreads the batter along a sheet pan (sheet pan=more fun, if you didn’t already know that) then gets turned into something extraordinary with brown sugar-cinnamon swirl and a vanilla sugar glaze
it came from a cookbook offering make-at-home versions of favorite items from chain restaurants, such as loaded potato skins from TGIFridays, honey-whole wheat pizza dough from California Pizza Kitchen, and cinnamon rolls from Cinnabon