Tuesday, February 8, 2011

Cinnamon Rolls

These are so easy and so good! I made them on Friday morning for brunch and Brenn took the rest for his day in the snow with friends.
**This dough is for 24 rolls, you may want to cut it in 1/2**
2 C scalded milk
1 1/2 C warm water
2 T yeast
1 T salt
1 C sugar
1 stick butter, softened
3 eggs
10-12 C flour

Cinnamon Filling: (this is enough for 1/2 a batch)
6 T butter, softened
2 t cinnamon
1/3 C sugar
Cinnamon Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
6 T butter, softened
1/4-1/3 C milk
dash of salt

 Heat the milk in the microwave. Combine the warm water, yeast and a dash of sugar in the bottom of your mixer. Mix it up just a bit and then let it sit for about 3 minutes. It will get bubbly.
 Add 3 C of the flour and mix for about 1 minute. Then add the scalded milk. Add the all other ingredients, but the rest of the flour. Mix for about 1 minute. Add the rest of the flour 1 C at a time.  You have enough flour when the dough scrapes the side of the bowl clean, then mix for 7 minutes. Let the dough rise in a warm place for about 45 minutes, or until doubled in size.
Divide the dough into two balls. Let the balls rest for about 3 minutes on your counter.  Spray your counter top with cooking spray and roll out one of the dough balls onto it with a rolling pin. Spread the butter over the top of the dough, sprinkle with sugar and cinnamon.  Roll the dough up and cut the rolled up dough into 12 equal parts.
 Place the rolls onto a spayed cookie sheet.  Repeat with the other half of the dough.  Let the rolls rise in a warm oven. I turn mine to 170 degrees. Let the rolls rise until doubled in size, about 30 minutes. Turn your oven up to 350 (let the rolls stay in the oven while it increases in temperature). 
Bake for about 20 minutes.
 For the glaze, mix all ingredients in a large mixing bowl. Be sure you don't get it too thin. Add more powdered sugar if this happens. Add more milk if it's too thick. YUMMY!! Enjoy~

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