Ingredients

The following ingredients have 4 Servings
  • 2 cups whole milk
  • 1/2 cup oil (canola or sunflower oil)
  • 1/2 cup sugar
  • 1 tsp maple extract
  • 2 1/2 tsps dry active yeast (1 pkg)
  • 4 1/2 cups whole wheat flour (I know what you're thinking - trust me)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tablespoon salt
  • For The Filling:
  • 1 cup melted butter
  • 1/8 cup ground cinnamon for sprinkling
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • For The Frosting:
  • 1 lb. powdered sugar
  • 1 tsp. maple extract
  • 1/4 cup milk
  • 1/8 cup melted butter
  • 1/8 cup brewed coffee
  • Pinch of salt
  • Pinch of cinnamon

Instruction

  • Take a medium size pot and add your two cups of whole milk, oil and 1/2 cup of sugar. Scald the mixture. Basically you're just going to heat it right before a boil. The sides will become frothy. Take off the burner and let sit until it's lukewarm, it should take roughly 45 minutes.
  • Add 1 tsp of maple extract and then add the yeast and let it sit for a minute, you will see the yeast beginning to expand. Add four cups of flour and combine. Cover and let rise for an hour.
  • Add the remaining 1/2 cup of flour, baking powder, baking soda, and salt and mix together.
  • On a floured surface, roll out the dough until about 1/4” thick. Pour on the melted butter, and let sit for a minute. Next you will spread the sugars out evenly on top of the butter and complete it with cinnamon.
  • Now it's time to roll. Roll the down towards you. Seal the seams and ends by pinching them.
  • Grease a few pans (I used one large cake pan and a 9x9) with melted butter or spray.
  • Take a knife and cut the dough into 1” pieces, laying them in the pan. Let rise for another 30 minutes.
  • Pre heat oven to 375F while they're rising.
  • Bake for 20 minutes.
  • Immediately pour the frosting over the rolls.
  • Frosting Directions:
  • Mix together all the ingredients in a bowl until smooth and pourable