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CINNAMON ROLLS

Takes about 1 1/2 hours for rising and 1 1/2 hours for everything else

INGREDIENTS

FOR DOUGH

2 1/2 tsp yeast
1/2 c warm water
1/2 c warm milk
1/4 c sugar
1/2 tsp sugar
1/3 c butter, gooshy
1 tsp salt
1 large egg
3 1/2 to 4 c flour

FOR FILLING

6 Tbsp melted butter
2/3 c packed light brown sugar
2 Tbsp cinnamon
1 c chopped walnuts or pecans. Maybe some chopped dried fruit too. Apricots? Prunes?

FOR ICING

4 Tbsp butter, soft
2 c powdered sugar
1 or 2 tsp vanilla extract (depending on the quality of the vanilla)
3-6 Tbsp milk

INSTRUCTIONS

MAKE THE DOUGH

In a small bowl stir together yeast, warm water and 1/2 teaspoon sugar.
Set aside for 5 minutes to proof.
(If the mixture doesn't get foamy on top, either the yeast is bad or the water was too hot).

In a large bowl add the yeast mixture, warm milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth.

Add another cup of flour and mix or knead until combined.

Continue kneading the dough for about 5 minutes, adding additional flour as or if needed to reach a soft dough that pulls away from the sides and bottom of the bowl and is not overly sticky, but very soft.
Be careful not to add too much flour.

Place dough in a well-greased bowl, cover and let rise until doubled in volume, about 1 1/2 hours.

Meanwhile, butter a half sheet pan.
Set that aside.

Dust a work surface lightly with flour.
Punch down the risen dough and transfer to work surface.
Roll it out into a 20x18 rectangle.

MAKE THE FILLING

Spread the 6 tablespoons of softened butter over the top of the dough.
Mix sugar and cinnamon together.
Sprinkle that over buttered dough leaving 1/2 inch border.
Sprinkle with the walnuts/pecans/etc.

MAKE THE RAW ROLLS

Beginning on the 18-inch side, role up dough tightly into a log.
Pinch the ends together to seal.
Cut into 12 equal portioned pieces (about 1 1/2 inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.

Arrange rolls on prepared baking sheet and cover with plastic wrap (I like to spray the plastic wrap lightly with cooking spray first, so it doesn't stick to the dough).

Allow the rolls to rise again for about an hour, until doubled in volume.

BAKE IT

Preheat oven to 375 degrees F.

Once risen, uncover rolls and bake for 18-22 minutes or until no longer doughy in the center.

While the cinnamon rolls bake, make the icing.

ICE IT

Mix butter and powdered sugar together for several minutes. Mix in vanilla, and enough milk to reach a soft frosting consistency.

Spread icing over hot cinnamon rolls, right from the oven.

That's it. They're done.

NOTES

For Cream Cheese Icing: beat 4 ounces softened cream cheese with the butter. Omit the milk, and mix in vanilla and enough powdered sugar to reach a soft frosting consistency, 1 1/2 - 2 cups.

Storing Instructions: Once cooled, store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature, or 1 week in the fridge.

Rewarm individually in microwave for about 15 seconds or until soft.