Dough

• Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Rolls

• Remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
• To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.
• Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
• Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
• Repeat the rolling/sugar/butter process with the other half of the dough and more pans.

Cooking the Rolls

• Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
• While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
• Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

• Whisk together flour, sugar, baking powder and salt in a small bowl.
• In a separate bowl, whisk together Pure Almond, butter and egg.
• Add flour mixture to egg mixture and stir just to moisten - a few lumps are fine.
• Coat griddle with cooking spray.
• Cook 4 pancakes over medium heat, about 3 to 5 minutes per side.

• Beat the butter, sugar and cinnamon together in a bowl so that it's completely smooth and sugar-lump free. Transfer this to a piping bag or sandwich bag and leave to one side.
• Measure the flour and baking powder into a clean bowl and crack in the eggs. Stir to mix them in, then keep whisking as you slowly add the buttermilk. Add a pinch of salt.
• Heat up a large, non-stick frying pan to a medium heat and rub with butter. Spoon a heaped tablespoon of pancake mixture into the pan and cook for 30 seconds.
• Snip the end off of the piping bag and squeeze a thin line in a spiral on top of the raw batter and leave for another 30 seconds. Flip the pancake over quickly and cook for just 30 seconds on that side.
• Transfer to a plate, wipe the pan clean with kitchen roll and repeat to make stacks more. Reheat the cooked pancakes for 30 seconds in a microwave if you prefer and serve with ample fresh berries.