Cinnamon Rolls

I think this is a universal favorite food... at least where I live! It is a special thing, to make cinnamon rolls completely from scratch, sure you can buy bread dough and put on the toppings but it really isn't the same. In that moment when you eat it, it is pure bliss, no other word to describe it accurately. They aren't even THAT time consuming, especially if you like eating them, even more motivation! Although you may be wary because of all the work, trust me it is so worth it!

Ahhh Bliss

First bring the milk to a simmer, then add the butter. Let cool a little.

 Activate the yeast in the water, make sure you can see bubbles to insure good dough! Follow instructions very closely when making dough or you may end up with very dense cinnamon rolls!

The dough rose beautifully!

Place the dough on a floured surface and need as much as necessary to get a good dough to roll out.

Roll the dough out into a rectangle, about 16 by 12 inches, plus or minus.

Brush the dough with butter, leaving about a 1/2 inch unbuttered. Sprinkle cinnamon-sugar mixture over the dough. Then roll it "hotdog" style, or so the rolled side should be what was the short side.

Then using a knife, or dough cutter as pictured here, cut into twelfths. I find the best way to do that is to cut it in half, then each half in half again, and then each quarter into thirds. I don't know if that made any sense but...! Then place into a greased 9 x 13 baking pan. Place in the refrigerator overnight. When you wake up, take the cinnamon rolls out of the refrigerator. Let stand at room temperature for an hour, until the rolls have risen a little. Place in the oven and bake until slightly brown and the whole house smells delightful! When you take them out, make the glaze. Drizzle the glaze over and then... YOU HAVE MADE CINNAMON ROLLS! It calls for celebration! Enjoy!

Before rising

After Rising

Makes 24

Dough

1 1/2 cups milk

1 stick unsalted butter 

1/2 sugar

1 package active dry yeast (2 1/4 teaspoons)

1/2 cup warm water

3 large eggs

1 1/2 teaspoons salt

6 cups all purpose flour

Place the milk in a saucepan and bring it to a simmer. Remove it from the heat. Stir in the butter and the sugar and let it cool. Dissolve the yeast in warm water and let it sit until foamy. Combine the milk mixture, eggs, yeast, salt, and 1/2 of the flour in the mixer with the dough hook attachment. Add the remaining flour, half cup at a time. Mix until a smooth ball is formed. Turn out onto a floured surface and knead by hand for 5 minutes. Oil a bowl with canola oil and place the dough in the bowl and let rise 60 to 70 minutes, or until doubled in bulk.

Filling and Glaze

This makes enough for one pan of cinnamon rolls, if you are planning on making both at once, make sure to double the filling and glaze recipes!

Filling

1/4 cup butter

1/4 cup brown sugar, packed

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Glaze

1 cup powdered sugar

2 tablespoons milk

1 tablespoon butter

1 teaspoon vanilla

Remove the dough from the bowl and place on a floured surface. Knead until it comes together and doesn't stick. Divide the dough in half, as it will go in two different pans. Roll out one portion of dough into a 16 by 12 inch rectangle. Brush with a 1/4 cup of melted butter. Sprinkle with cinnamon sugar mixture. Roll up the short side. Cut into 12 pieces. Place the pieces into a prepared pan. Repeat these steps again with the remaining dough. Cover and place in the refrigerator overnight.* 

The next morning, pull the cinnamon rolls out of the refrigerator and let sit for an hour, they should rise a little. Preheat the oven to 

350 F degrees. Bake for 20 - 25 minutes.

To make the glaze, mix together powdered sugar, milk, butter and vanilla. Drizzle over the top, and guess what? You are done!

*Instead of placing them in the refrigerator, you can place them in the freezer for up to two weeks, just make sure you wrap them up well! Take them out the night before you plan to bake them and then just follow the instructions!