Name: Cinnamon Rolls by Bing
Prep time: 45 min
Cook time: 317 min
Total time: 45 min
Yield: 25 servings
Cuisine: American
Ingredients: 4 cups milk; 1 cup vegetable oil; 1 cup sugar; 16 g active yeast; 9 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons salt; 3 cups butter; 1 cup caster sugar; 1 cup brown sugar; 0.25 cup ground cinnamon; 2 cups pecan nuts; 0.25 cup strong coffee; 1 tablespoon quality honey; 6 tablespoons butter; 1 pinch salt; 2 cups icing sugar; 2 tablespoons cream

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Cinnamon Rolls by Bing Recipe — Recipes Zone

Method

22 steps · 45 min

01
Heat Milk Mixture
Pour 4 cups of whole milk into a large cooking pot. Stir in 1 cup of sugar and 1 cup of vegetable oil. Heat the mixture over a medium flame, stirring until the sugar has completely dissolved. Be careful not to let it boil.
02
Cool Milk
Set the mixture aside to cool until it's lukewarm, around 38 °C. You can test it with your finger; it should feel just mildly warm and comfortable to the touch, not hot.
03
Add Yeast
Once the mixture is lukewarm, sprinkle 16g (about 4½ teaspoons) of active dry yeast over the surface. Let it sit for 3 to 5 minutes; you should see it start to foam and 'poof up,' indicating the yeast is active.
04
First Dough Rise
Stir in 8 cups of plain flour, mixing just until combined. Try not to overmix the dough at this stage.
Cover the bowl with a table cloth and set it aside in a warm spot to rise for 1 hour.
05
Punch Down Dough
After 1 hour, the dough should have roughly doubled in size. Gently punch it down to release the air.
06
Second Dough Rise
Add the remaining 1 cup of flour, along with 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda, and 2 teaspoons of salt. Mix until everything is incorporated.
Cover the dough again. You have two options for the second rise: either let it rise in a warm place for another 1 hour, or cover it and refrigerate for 3 hours for a slower rise.
07
Chill Dough (Optional)
If you opt for the refrigerated rise, the dough will be colder and firmer, which can make it a bit easier to handle when you're ready to roll it out.
08
Knead Dough
Once the dough has risen again, punch it down. Lightly flour your work surface, then knead the dough for a few moments before transferring it to the floured table.
09
Chill Wet Dough
If the dough feels too wet to work with, pop it back into the fridge for a short chill; this will help firm it up.
10
Roll and Divide Dough
Flour your rolling pin and roll the dough out into a large, long rectangle. Then, cut the dough in half lengthwise, creating two long pieces.
11
Butter the Dough
Pour 2 cups of melted butter over the rolled-out dough. If your dough feels very wet, you can hold back some of the butter and pour it over the rolls later, once they're in the pan. However, incorporating all the butter now ensures the flavor soaks right into the dough.
Use your fingers to spread the butter evenly across the dough surface.
12
Add Filling
Sprinkle ¼ cup of ground cinnamon over the buttered dough, followed by 1 cup of caster sugar. Then, scatter 1 cup of brown sugar over the top; since brown sugar can be clumpy, using your fingers helps distribute it evenly.
13
Add Pecans
Chop enough pecan nuts to yield about 2 cups, then sprinkle them evenly over the sugared dough.
14
Roll and Slice
Roll the dough up lengthwise into a long log. If the dough is proving difficult to roll because it's too wet, dust your work surface and the dough lightly with flour. Once rolled, cut the log into 1-inch thick rolls.
15
Arrange Rolls
Generously rub your baking pans or dishes with more melted butter. Arrange the cinnamon rolls comfortably in each pan, leaving plenty of space between them, as they will expand significantly during baking.
If you held back any melted butter from earlier, pour the remaining amount over the rolls now.
16
Final Rise
Set the pans aside for 1 hour to allow the rolls to rise again. If your kitchen is drafty, cover the pans with table cloths.
17
Bake Rolls
Preheat your oven to 180 °C. Once hot, pop the rolls into the oven and bake for 15 to 17 minutes, until golden brown.
18
Make Icing
While the rolls are baking, start on the icing. Don't worry too much about exact proportions here; you're aiming for a gooey, pourable consistency, like a thick syrup.
19
Prepare Coffee Base
Make ¼ cup of strong coffee using ¼ cup of water and one 3-in-1 coffee mix. Stir in 1 tablespoon of honey (maple syrup also works well).
20
Whisk Icing
Add a pinch of salt, 6 tablespoons of melted butter, and 2 cups of icing sugar to the coffee mixture. Whisk everything together until smooth.
21
Finish Icing
Stir in 1 to 2 tablespoons of fresh cream until the icing reaches your desired pourable consistency.
22
Glaze Hot Rolls
As soon as the rolls come out of the oven, pour the warm icing generously over them.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	632kcal	32%
Fat	35g	50%
Carbohydrate	76g	29%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Tree nuts

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About this recipe

Similar recipes

Method

Heat Milk Mixture

Cool Milk

Add Yeast

First Dough Rise

Punch Down Dough

Second Dough Rise

Chill Dough (Optional)

Knead Dough

Chill Wet Dough

Roll and Divide Dough

Butter the Dough

Add Filling

Add Pecans

Roll and Slice

Arrange Rolls

Final Rise

Bake Rolls

Make Icing

Prepare Coffee Base

Whisk Icing

Finish Icing

Glaze Hot Rolls

Nutrition

Allergens

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