2 cups whole milk
½ cup vegetable oil
½ cup sugar
1 pkg. active dry yeast
4 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
3. Add 4 cups flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4. Remove the towel and add the baking powder, baking soda, salt, and the remining ½ 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.
5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle.
6. To make the filling, spread lukewarm melted butter over the surface of the dough.
7. Generously sprinkle ground cinnamon and sugar over the butter.
8. Now, roll up using both hands. Pinch the seam together. Turn seam side down and cut with a sharp knife, make 1 ½-inch slices. Placing cut side up in a buttered baking pan. Do not overcrowd.
9. Repeat with rest of the dough.
10. Let rise in warm place about 1 hour.
11. Preheat oven to 375* degrees.
12. Bake 15-17 minutes until golden brown. Don’t allow the rolls to become overly brown.
13. While rolls are still warm, spread powdered sugar icing over the top.
*** This recipe is based on the Cinnamon Roll recipe in the Pioneer Woman cookbook.
**** A Favorite Recipe served at Hermann South Bed & Breakfast ***