I’m officially 6 months pregnant and my sweet tooth is still going strong.  My weekly dessert choice has become more important than ever as I feel that now is the time to indulge.  I don’t know when I will be able to eat dessert with such wild abandon again. I plan to take full advantage.

Cinnamon rolls were definitely on the menu last week and I certaintly overdid it.  I ate so many that I think it will be a long time before I have another cinnamon roll.  But that’s okay – it just means I was completely satisfied.  This recipe is an adaptation of  Pioneer Woman’s cinnamon rolls.

Maple Frosted Cinnamon Rolls

 Makes 20 rolls

For the Dough:
2 c. milk
1/2 c vegetable oil
1/2 c. sugar
1 packet of yeast
4 1/2 c flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tbl. salt

 For the Filling:
1 c. melted butter
1/8 c. cinnamon
1 c. sugar

 For the Icing:
2 c. powdered sugar
1/4 c. milk
3 tbl. Melted butter
1/8 c. brewed coffee
dash of salt
1 tsp. maple extract 

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.  Sprinkle yeast on top and let it sit for 1 minute.  Add 4 cups of the flour.  Stir until just combined and cover with a kitchen towel.  Set aside in a warm place for 1 hour.

 Remove the towel and add the baking powder, baking soda, salt and the remaining 1/2 c. flour.  Stir thoroughly to combine.  At this point, the dough can be refrigerated for up to 3 days or you may use right away.

 Preheat oven to 375.  To assemble the rolls, on a floured surface, roll the dough into a large rectangle, about 30 x 10 inches.  To make filling, pour the butter over the surface of the dough and spread evenly.  Sprinkle the cinnamon and the sugar over the buttered dough.  

 Beginning at the end farthest from you, roll the rectangle tightly toward you.  Don’t worry if the filling oozes out.  When you reach the end, pinch the edges together to create a seam.  Use a knife to make 1 1/2 inch slices.  Divide rolls and place half in 1 9 inch round cake pan lined with parchment and the other half in a separate 9 inch round cake pan.  Cover with a kitchen towel and allow to rise for 20 minutes.  Bake for 13-17  minutes until golden brown.  

 To make the icing, whisk the powdered sugar, milk, melted butter, coffee and salt in a large bowl.  Splash in the maple extract.  Whisk until very smooth.  You may need to add more liquid or sugar depending on the consistency – you want the icing to be thick but still pourable.  Drizzle the icing on the rolls while the rolls are still warm.