Cinnamon Rolls

Cinnamon rolls are the ultimate breakfast treat for me. The way they smell when they are baking, the wayt he icing melts onto the warm, fragrant roll, the combination of sweet/tender/warm/spicy/ gooey when you bite into it…gets me every time. I made them for breakfast this morning…not that big of a deal because in the heat we are having they rise really fast!!

There is no real trick to making them. You want the dough to be softer, and I don’t punch it down after the first rising. I just roll it out gently..it seems to make for bigger, fluffier rolls. Also using milk rather than water and adding egg will make for a richer roll. Adding a teaspoon of vanilla or maple will add flavor as well, although it isn’t called for in the recipe.

Cinnamon Rolls

Makes about 18 big rolls

3 /4 c warm milk

1/2 c melted butter

1/2 c sugar

1 tsp salt

2 pkgs active dry yeast

1/2 c warm water

4 1/4- 5 cups of flour

2 eggs, room temp

sprinkle yeast onto warm water with a tsp of sugar added to it. Stir to dissolve. Let set a few minutes until bubbly. Add milk, butter, salt,and eggs. Beat well. Now begin adding flour until you have a soft, slightly sticky dough. Knead for about 5 minutes, oil , and let rise until double, about an hour.

Meanwhile make filling:

1 c brown sugar

2 Tbs cinnamon

1/4 c melted butter

Mix sugar and cinnamon..taste and adjust flavor with more or less cinnamon. Brush dough with melted butter and then spread with sugar mixture. Roll like a jelly roll, pinching edges to seal. cut in thick slices and place cut side down in 13x 9″ pans that have been well buttered. Let rise for about 30 to 40 minutes. Bake at 375 for 20 minutes.

Meanwhile prepare icing.

Mix 1/4 c melted butter, 1 tsp vanilla and a pinch of salt with enough confectioner’s sugar to make a thick icing. Spread on warm rolls and top with chopped pecans if desired.