Cinnamon Rolls with Coffee-Maple Glaze

Ingredients:

Yeast dough

• 1 liter of whole milk
• 1 cup vegetable oil
• 1 cup of sugar
• 2 packets of 7 g active dry yeast (4.5 tsp)
• 9 cups premium flour + extra for dusting
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 tbsp. salt
• Additionally: 6 round disposable baking pans (makes 7-9 buns), greased

Filling

• 2 cups melted unsalted butter, plus more as needed
• 1/4 cup ground cinnamon for sprinkling
• 2 cups granulated sugar + more as needed

Coffee-maple glaze

• 900 g of powdered sugar
• 0.5 cups whole milk
• 6 tbsp (90 g) melted unsalted butter
• 1/4 cup strong brewed coffee
• A pinch of salt
• 1 tbsp maple flavoring or maple extract

Preparation:

1. Dough:
   
   In a medium saucepan, combine the milk, vegetable oil, and sugar and heat over medium heat until just barely simmering. Set aside and let cool. Sprinkle the yeast over the top and let it sit in the milk for 1 minute.
2. Add 8 cups of flour. Knead until smooth, then cover with a clean kitchen towel and place in a warm, draft-free place for 1 hour. After 1 hour, remove the towel and add baking powder, baking soda, salt, and the remaining 1 cup of flour. Mix thoroughly. Use the dough immediately or transfer it to a bowl and refrigerate for up to 3 days, punching down the dough if it rises too much. The dough is easier to work with when chilled, at least 1 hour..
3. To assemble the buns, remove half of the dough from the pan. On a floured surface, roll the dough into a large rectangle, approximately 25 x 75 cm. The dough should be very thin.
4. Cinnamon filling:
   
   Pour 3/4 to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle with half the ground cinnamon and 1 cup of granulated sugar. Don't be afraid to add more butter or sugar. The buns are supposed to be sticky!
5. Now, starting from the end furthest from you, roll the dough onto itself into a tight roll. Work slowly, using both hands. Don't worry if the filling oozes out; that means the buns will be divine. When you reach the end, pinch the seam and flip the roll over so the seam is facing down. When you're done, you'll have a long, buttery, sticky roll..
6. Place a cutting board under the roll and use a sharp knife to cut into 1 cm-wide slices. One roll will make 20–25 buns. Pour a couple of tablespoons of melted butter into disposable round baking pans and grease.
7. Place the sliced ​​buns into the pans, being careful not to overcrowd them. Each pan will hold 7-9 buns. Assemble the second roll in the same way and cut it into buns. Cover all the pans with a kitchen towel and let rise for at least 20 minutes.
8. Preheat oven to 190°C (375°F). Remove the towel and bake the buns until dark golden brown, 15–18 minutes.
9. While the buns are baking, make the coffee-maple glaze.:
   
   In a large bowl, combine powdered sugar, milk, butter, coffee, and salt. Add maple flavoring. Beat until very smooth. Taste and add more maple flavoring, sugar, butter, or other ingredients as needed until the glaze reaches your desired consistency. The glaze should be slightly thick but still pourable..
10. Remove the buns from the oven. Immediately pour the glaze over the buns, spreading it evenly to the edges. As they cool, the buns will absorb some of the moisture and flavor from the glaze. They only get better with a little time. Bake them for your friends. Your friendship will only grow stronger, I promise!