Cinnamon Rolls

Ah yes, not many people I know dislike Cinnamon Rolls. There are many recipes floating around for these lovelies. Some are based on a biscuit dough and some a yeast dough. Personally, I prefer the yeast dough. Here is one I found a long time ago.

1 tsp white sugar

1 pk active dry yeast

1/2 cup warm water

1/2 cup milk

1/4 white sugar

1/4 cup butter

1 tsp salt

2 eggs, beaten

4 cups of flour

Melted Butter

Brown Sugar

Cinnamon

Dissolve sugar in warm water. Sprinkle with yeast. Let stand 10 minutes.

Warm the milk; mix in sugar, butter and salt.

Add milk mixture to yeast mixture and add eggs. Add 1/2 cup of flour and stir until well combined. 

*I like to use my large Kitchenaid Mixer with dough hook*

As you stir, or knead with dough hook, keep adding flour until well combined and a soft dough as formed. Knead dough for about 8 minutes. *This is easy if you have a mixer!*

Lightly oil a large bowl and pop in the dough. Cover with plastic wrap or a clean dish towel. Let rise for about 1 hour until doubled in size.

Turn dough out onto counter sprinkled lightly with flour. 

Prepare a baking sheet with parchment paper.

Roll out dough into a 18x14 rectangle. Brush with melted butter, leaving a 1" boarder around the edge.

Sprinkle with brown sugar and cinnamon, using your own judgement on how much or how little.

Roll up tightly and brush with more melted butter to seal the edge. Cut into 15-18 equal pieces and place on prepared pan.

Cover with plastic wrap or clean dish towel, and again, let rise for 1 hour or until doubled. 

Preheat oven to 375 F and bake for 25 to 20 minutes.

Let cool completely and drizzle with Martha Steward's Vanilla Glaze!

Vanilla Glaze

1 cup icing sugar

dash of salt

2 Tbsp unsalted butter, melted

2 Tbsp milk or cream

Vanilla extract

Whisk together butter, milk and vanilla. Add salt and stir in sugar until smooth paste forms.

Whisk until smooth before drizzling over warm buns!