In a pot, mix together milk, canola oil and sugar. Scald, meaning heat the whole thing until it’s just about to boil. Turn it off then let cool for 45 minutes or an hour. After cooling, sprinkle active dry yeast. Let it sit for a minute.
Add 8 cups of flour.
Mix together, cover then let it set for an hour.
This is how it looks like after an hour.
After an hour of rising, add the last cup of flour, baking powder, baking soda and salt.
Stir and mix everything together. That’s how it looks. After stirring, cover the pot and store in the fridge overnight. According to TPW, the dough could last in the fridge for a day or two. If it starts to flow out of the pot just punch it in the middle.
Sprinkle flour in the counter space. Depending on how long your space is, cut the dough either in half or 4. I had to do the latter. Not enough space to work on. Roll the dough into a wide rectangle.Melt 4 sticks of butter in the microwave. Yes, 4 sticks coz you need a lot for the dough and the pans. Pour some of the butter onto the dough. Be generous in spreading the butter all over.
Sprinkle sugar on top. Be generous too.
Then generously sprinkle powdered cinnamon on top.
Start rolling from the opposite end, towards you. Make it tight and don’t worry about the filling oozing out of the dough. Just keep rolling tight.
Do the same thing with the remaining dough but add chocolate chips after sprinkling the cinnamon. This time though I decided to go light on the cinnamon.
I used 2 rectangular baking pans. Pour melted butter on each. Cut the rolls about 3/4 to 1 inch then lay them on the pan. Here are the cinnamon rolls.
And here are the cinnamon & chocolate chips rolls.
Cover each pan with a clean kitchen towel. Let the rolls sit to rise for 20-30 minutes. Gotta cover them fully. I’m just showing you what’s underneath the towel so you know that I’m really making these.Preheat oven to 375° The risen cinnamon rolls. The chocolate chip cinnamon rolls were like that too but I don’t think you still need to see them so I didn’t take a picture.
Bake the rolls in the oven for 15-18 minutes or until golden brown.
While the rolls are baking, make the glaze. Combine the powdered sugar, butter, cream cheese, vanilla, salt, and milk. Take out the butter and cream cheese ahead of time so they’ll soften. Mix everything together until in pourable consistency. It would be thick but pourable
