Cinnamon Rolls

Step 1For 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 between 105 and 115 degrees. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Step 2Add 8 cups of the flour. Stir until just combined (it will be very sticky), then cover and set aside in a relatively warm place for 1 hour. After 1 hour it should be puffy and risen. Add the remaining 1 cup flour, baking powder, baking soda, and salt. Stir/fold gently until just combined. 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. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)

Step 3To assemble the rolls, remove the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 50-55 inches inches by 10 inches. The dough should be rolled very thin.

Step 4To make the filling, pour 1 1/2 cups of melted butter all over the surface of the dough. Use your fingers to spread the butter evenly, covering every bit of dough. Generously sprinkle 1 1/2 to 2 cups sugar over the butter, evenly distributing it. Sprinkle with the cinnamon. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Step 5Now, beginning at the end farthest from you, roll the rectangle tightly towards you, going back and forth down the length of the roll. 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, bring up the end and fold it on top of the roll. Pinch the seam closed to seal and flip the roll so that the seam is face down on the countertop. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log.

Step 6Slip a cutting board underneath the roll and with a sharp knife, make 3/4 inch to 1 inch slices. One log will produce 40 to 50 rolls. Pour 1 tablespoon of melted butter into each of the 7 disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 rolls: 1 in the middle and 6 surrounding.)

Step 7Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 45 minutes before baking.

Step 8Preheat the oven to 375°F.

Step 9Remove the towel after 45 minutes and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown on top, but you want them to be golden and not pale.

Step 10While 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 in 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.

Step 11Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. They should be swimming in the icing! As they sit, the rolls will absorb some of the icing's moisture and flavor. Serve warm or allow to cool and package for friends and family.

Step 12Finished/iced rolls can be wrapped and frozen.