Mount Fujiyama Cinnamon Rolls

Remember how I said there are numerous commuter adventures in life? Well. Today was a new one. It was not really an adventure so much as me being.... well. Me. Sadly enough.

The boyfriend dropped me off at the metro this morning. Saves $4.50 on parking and time. If you are a metro rider, you feel me when I say this small gesture is like getting a 1up. The ride in had it's usual delays. Made eye contact with another rider who was frustrated by the stop and go and mouthed "what the fuck." At least he got a good chuckle.

On the way back ... struggled to stay awake. Worked late. Soothing beats on ipod. Tired from two nights straight of break dance practice. Suddenly the world snapped back into focus and I was sitting completely alone in the car. The doors were open. Looked around dazed and confused. Bolted out like a scared rabbit. It was something straight out of a zombie movie- everyone was gone. Tried to find the rail sign. Phone had a concerned text from the boy asking how much longer. Ran out of the station and he was waiting with a big ass grin.

Apparently, I'd been passed out on the train for about 10 minutes. Slick.

What does this have to do with these delicious Cinnamon Buns? Absolutely nothing. These rolls are ridiculous because of that maple frosting. Good grief. Maple with a splash of coffee? Happy Merry Christmas Birthday!

Like all yeast based doughs, this is a smidge time consuming because you gotta let the dough rise. But it's worth it. Oh it's worth it. Careful how you roll them though or else you'll end up with this little Mount Fujiyama roll. Can't you see the resemblance?

Speaking of Mt. Fujiyama.... Love to Japan. Not gonna get heavy and serious on this, we all know what's up. Please, take that $4.50 you would have spent on parking at the metro and donate to helping with recovery.

Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (see note below) until light golden brown, about 15 to 18 minutes.

Maple Frosting
1 bag Powdered Sugar
1 teaspoons Maple Flavoring
1/4 cups Milk
1/8 cups Melted Butter
1/8 cups Brewed Coffee
Dash of Salt

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. Go crazy and don’t skimp on the frosting.
Cinnamon Buns
by Pioneer Woman1/2 quart Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 packages Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 cups Sugar
Generous Sprinkling Of Cinnamon

For the cinnamon buns buns.... 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 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 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/4 to 1/2 cup melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. It's like a beached butter whale.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough.