From Cookin' Canuck
2 cups whole milk
1/2 cup canola oil
1/2 cup sugar
1 package active dry yeast
4 1/2 cups flour, divided + more for rolling
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
2 tsp salt
3/4 cup unsalted butter, melted
1 1/2 tsp cinnamon
3 (1.4 oz each) Heath bars, crushed (I used Heath baking chips)
1/2 lb powdered sugar
1 tsp pure vanilla extract
1/4 cup milk
2 T melted butter
pinch of salt
1 (1.4 oz) Heath bar, crushed
In a medium saucepan, combine milk, canola oil, and sugar. Heat the mixture until just before it reaches the boiling point. Remove from the heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm. If the mixture is too warm, it will kill the yeast. Add the package of active dry yeast and stir.
Let the yeast rest for 10 minutes, then add 4 cups all-purpose flour. Stir well. Cover and let rise in a warm, draft-free place for at least an hour.
After the yeast rises, mix in 1/2 cup all-purpose flour, baking powder, baking soda, and salt. Stir well.
If you are ready to make the cinnamon rolls, continue with the next steps. If not, cover the pot with plastic wrap and refrigerate for up to 2 days.
Working on a well-floured surface, shape the dough into a rectangle. With a well-floured rolling pin, roll the dough thin. Pour melted butter over the dough and spread with a brush or spoon. Sprinkle cinnamon and Heath Bar bits over the butter.
Starting from the far edge, roll up the dough. Do it as tightly as you can without pushing all the butter out the sides. Cut the roll into pieces that are 3/4 – 1 inch wide. Spray baking pans with cooking spray and place the rolls in the pans, leaving a small space between the rolls. Cover and let the rolls rest for 20-30 minutes so that they rise a little.
Preheat the oven to 400 degrees F. Place the pans in the oven and bake the rolls for 10 to 15 minutes, or until they are light golden brown.
While the rolls are baking, make the glaze. Put powdered sugar in a medium bowl. Add vanilla extract, milk, melted butter, and salt. Stir until the glaze is smooth. Stir in Heath Bar bits. Drizzle the glaze over the rolls while they are still warm. Serve.
Makes about 18 rolls.
*I have to say, the picture from the site I got this recipe looks better than mine...I think that maybe I added the glaze a little too soon, maybe a little less milk. These were good and fun for a mix up, but I still think good ol' cinnamon and raisin are my favorite.