I've been staring at this recipe for a year. I've been wanting to make it, but it just made so damn many cinnamon rolls, and there's no way that I could eat that many or give them away. And then I had a stroke of genius--halve the recipe! Duh. Don't know why I didn't get there sooner. Sometimes I'm not so bright.
You will need:
One pint (2 cups) whole milk
Half a cup of vegetable oil
About one and a half cups of sugar, divided
Four and a half cups of flour
A stick and a half of butter
In a large pot, mix one pint (two cups) whole milk, half a cup of vegetable oil, and half a cup of sugar. Turn the burner on high and heat the mixture until just before it boils (if it actually boils, that's okay, too). Turn the heat off and walk away. Let it cool for a good 45 minutes, maybe longer, until the pan is comfortably warm, but not hot at all.
Add one package (about two and a half teaspoons) of active dry yeast, and let it hang out for a minute. Toss in 4 cups of flour, and stir.
Cover and let it rise for an hour.
Add another half cup of flour, one teaspoon of baking POWDER, half a teaspoon of baking SODA, and half a teaspoon of salt. Mix it in, divide the dough in half, and get ready to roll it out.
On a floured surface, roll out the dough (in two batches) in a long rectangle shape, about 8 inches wide. Melt a stick and a half of butter and pour a tablespoon into each round pan you plan to use. Then pour half of the remaining butter over the dough. Top that with half a cup of sugar and a lot of cinnamon (I couldn't take pictures of this because my hands were buttery and sticky. Sorry). Roll the dough up from the long side of the rectangle and cut into 1-inch rounds. Place them in the pans and let them rise for 20 minutes or so. Repeat with the other half of the dough. Preheat the oven to 400F.
Bake for 15-18 minutes, until the tops are golden brown.
Top with cream cheese icing, or whatever your heart desires.
Takes a good three hours, possibly longer.
Makes about 4 pans.