One of our favorite weekend past times has always been going out for a good breakfast. We like to take our time and I enjoy a cup of coffee and Jesse enjoys his Coke (breakfast drink of champions, haha). We have done this since we were living in Ohio. When I first moved to San Diego we continued on the tradition. We ate at several San Diego favorites like Broken Yolk, where I have to order the California breakfast burrito, and Hash House a go go, where the portions are huge and my breakfast came out in a cast iron skillet. Other times we went for familiar comfort and just had Ihop. The thing is, this fun habit can become rather expensive especially in San Diego where the sales tax is 8.75%. It wasn’t long before we decided to shift our tradition and start enjoying breakfast at home.
2 cups Whole Milk
½ cup Vegetable Oil
½ cup Sugar
1 package Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
½ teaspoon (heaping) Baking Powder
½ teaspoon (scant) Baking Soda
½ Tablespoon (heaping) Salt
1 Stick melted butter
1 cup brown sugar
½ cup white sugar
1 ½ tsp cinnamon
2-3 cups Powdered Sugar
1 tbsp Maple syrup
½ cup Milk
¼ cup Melted Butter
⅛ teaspoons Salt
Preheat oven to 375 degrees.
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add ½ cup more of flour, the baking powder, baking soda and salt. Stir mixture together.
To roll the dough; sprinkle the rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Sprinkle on the brown sugar, white sugar and cinnamon. (you can premix this in a small bowl)
Starting at the opposite end, begin rolling the dough towards you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter (or spray with non-stick spray) in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately 1 inch thick and laying them in the prepared pans.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.