Miss Carroll’s Cinnamon Rolls

Miss Carroll's Kitchen - July 2023

Demonstrated during the 2022 Guess and Company Christmas Warehouse Sale

Recently, I made a double batch of these cinnamon rolls for my bible class and they gobbled them up so quickly. I think we had a record attendance due to the cinnamon rolls at the coffee table. 💗

One of my grandsons, Hudson, loves these cinnamon rolls and I make him a batch every few months. I wrap them individually and his mom puts them in the freezer so he can have a cinnamon roll on busy school mornings.

Christmas wouldn’t be the same without these cinnamon rolls and other special occasions.

I make the cinnamon rolls up to the last rising and put them in the refrigerator. Then, the next morning I set them out for about 30 minutes to rise. Then, bake as usual. They are truly delicious!

Prep Time: 30 minutes
Rising Time: 1 hour and 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours (They are worth it!)
Servings: 24 large rolls

Baking Tools

Jelly Roll Pan, 10.5 inches x 15.5 inches
Mixing bowl

Cinnamon Roll Dough Ingredients

1 quart whole milk (do not substitute)
1 cup canola oil
1 cup pure cane sugar
2 packages active dry yeast (or 4 ½ teaspoons)
9 cups all-purpose flour
1 heaping teaspoon of baking powder
1 scant teaspoon of baking soda
1 tablespoon salt

Filling Ingredients

1 ½ cups melted butter
¼ cup ground cinnamon
2 cups pure cane sugar
1 cup chopped pecans, if desired

Maple Glaze Ingredients

2 pounds powdered sugar
½ cup whole milk
6 tablespoons butter, melted
¼ cup strongly brewed coffee
Dash of salt
1 tablespoon maple extract

Cinnamon Roll Directions

In a large stew pot over medium heat, add the quart of whole milk, 1 cup of canola oil, and 1 cup of pure cane sugar. Stir often until the milk mixture is lukewarm. Remove the pot from heat and sprinkle the yeast over the milk mixture. Let sit for 1 minute.
Add to the milk mixture, 8 cups of all-purpose flour. Combine with a Dutch whisk. Cover and let rise for 1 hour.
Add the remaining 1 cup of flour, baking powder, baking soda, and salt. Stir with a Dutch whisk until all combined.
Remove half of the dough and place on a lightly floured surface. Roll out the dough with a French or Marble rolling pin to about a 24-30 inch by 10-inch rectangle.
With a pastry brush, baste the dough with about 1 cup of melted butter. Sprinkle with a generous amount of sugar (about 1 cup) and cinnamon (about ⅛ cup).
Beginning with the end of the dough farthest from you, roll the rectangle toward you creating a long roll.
With a Bench Scrapper, cut the dough into 1 ½ inch slices and place on a buttered pan. Place them about 1 inch apart from each other. Baste the top of each roll with more melted butter. Let rise for about 20 minutes.
Preheat the oven to 375 degrees.
Bake rolls for about 15-20 minutes, until golden brown.
While the cinnamon rolls are baking, mix up the glaze ingredients. Whisk together the ingredients in a large bowl until smooth.
When the rolls are done and come out of the oven, drizzle the glaze over the warm cinnamon rolls.
These cinnamon rolls are the very best I have ever made and I hope you and your family enjoy them as much as we do.