Cinnamon Rolls with Coffee Frosting mmmm

I recently got a tad bit addicted to Pinterest.  Among other things it has many delicious recipes - and I found an amazing one for sticky buns - so amazing that we may have eaten an entire pan in a few days (good thing I divided the recipe into 3)

The original recipe can be found here: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/  I divided it into 3 because I decided that making 7 pans of buns was just slightly more than 2 people can eat before falling into a sugar coma.

This recipe (below) makes 1 13x9 glass pan worth of buns - but you can  make them in those metal disposable pans too (and bonus, you don't have to clean them after).

The final product, I want to eat one again right now.

Buns Ingredients 1 ⅓ C milk ⅓ C veg. oil ⅓ C sugar 1 tsp active dry yeast 2 ⅔ C flour plus ⅓ C extra ⅓ tsp baking powder (heaping) ⅓ tsp baking soda (scant) ⅓ Tbsp salt (heaping) Filling (you can estimate here): ½ C melted butter (ish - enough to cover dough -I didn't actually measure this) ⅔ C sugar cinnamon

Frosting 300 g icing sugar ⅔ tsp maple flavour or vanilla extract ⅙ C milk 1/12 C melted butter (1/3 of ¼) 1/12  C brewed coffee eyeball the icing - this just gives an idea for ratios and the approximate amount - makes a bit more than you really need - the ridiculous volumes are due to dividing the original recipe in three, so just estimate - you can't really screw up icing. It always tastes good - the coffee makes this one especially good

Scald the first 3 ingredients (milk, oil, sugar) then let rest until lukewarm (not hot) about 45 min if your home is as ice cold as mine is. Scald=heat until just before boiling point

add in the yeast, let sit for a bit to proof (if it's too hot you're going to kill all the yeast)

stir in the 2 ⅔ C flour, cover and let rise in a warm place for about an hour

add the ⅓ C flour, baking powder, baking soda, salt and stir together (use the handle of the wooden spoon if neccessary)

at this point you can use the dough right away or store it in the fridge for later.

Note - the dough may be super soft and sticky - just go with it and use lots of flour for rolling out.

Flour a large surface and shape the dough into a rough rectangle, then roll out into a rectangle that is about 1/4inch thick or so.

Pour the melted butter over the surface and sprinkle with sugar and LOTS of cinnamon.  (you can subsitute some brown sugar too for the white sugar), roll up the dough into a tight snake, starting from the long edge, don’t worry about the filling oozing out - eat it :)
pinch the seam, and then cut into rolls about 1inch thick with a sharp knife.  
Pour enough melted butter to cover the bottom of the baking pan (about 2tbsp for a large glass pan), and arrange the rolls inside (they will probably look really gross at this point if they are anything like mine - mine never ever look like the blog pictures that I'm trying to follow).

Preheat the oven to 400F and let them rise for about 30min (covered - use seran to save your towels from a sugary/buttery disaster) then bake for 15-18min until light brown

Frosting:
Mix all ingredients together - adjust icing sugar and milk as neccessary to get the desired consistency.  It should be thick, but pourable.  When the rolls come out of the oven, cover the entire thing in icing - all over and make sure it goes down the edges too - this makes them delicious!

Re-typing out these ingredients made me realize just how much sugar I've eaten in the past 3 days. Yikes.