Original Cinnamon Rolls

Steps

1. 1

   In a large stockpot, combine the 4 cups milk, 1 cup butter, and 1 cup cane sugar. Heat until the mixture is scalding hot, but do not let it boil. Remove the pot from the heat and let the mixture cool until it is warm to the touch.

2. 2

   Stir in the active dry yeast until well distributed. Let the mixture stand for about 10 minutes, until the yeast has activated.

   Start 10-minute timer
3. 3

   Add 7 cups of the flour and mix until a cohesive dough forms.

4. 4

   Cover the stockpot with a lid and let the dough rise for about 1 hour. It should become bubbly and noticeably expanded.

   Start 1-hour timer
5. 5

   Add 1–2 more cups of flour, the salt, baking powder, and baking soda. Mix thoroughly; using your hands is suggested. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if necessary.

6. 6

   Use the dough immediately, or refrigerate it for up to 3 days. For the best flavor and texture, chill it for at least 12–24 hours before baking.

   Start 24-hour timer
7. 7

   When ready to shape the rolls, lightly flour a large countertop and place the dough on it. If the dough is too large to handle comfortably, divide it in half and work in two batches.

8. 8

   Using a rolling pin, roll the dough into a long rectangle about 1/4–1/3 inch thick. Lightly flour the work surface as needed to prevent sticking or tearing.

9. 9

   Combine the melted butter, brown sugar, cane sugar, and ground cinnamon for the filling. Spread the mixture evenly over the dough, leaving a small border around the edges.

10. 10

    Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take care with the large sheet of dough. When you reach the far edge, pinch the seam along the bottom to seal it and prevent the filling from escaping.

11. 11

    Slice the log into rolls about 1 1/2 inches wide, or adjust the width to your preference.

12. 12

    Generously butter one or more 9-by-13-inch pans, a sheet tray, or cast-iron skillets. Arrange the sliced rolls in the prepared pans.

13. 13

    Cover the pans with a tea towel and let the rolls rise for about 30 minutes.

    Start 30-minute timer
14. 14

    Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Bake the regular-size rolls for 20–25 minutes, until lightly golden on top.

    Start 25-minute timer
15. 15

    While the rolls are warm, whisk together the powdered sugar, vanilla, salt, hot brewed coffee, milk, and melted butter until smooth and silky. Spread the icing generously over the warm rolls and serve.