Cinnamon Rolls by Ann Sather
Author: Epicurus.com Kitchens
Recipe type: Breakfast
- 1 packet (1/4 ounce) active dry yeast
- 1 teaspoon plus 1/3 Cup granulated sugar, divided use
- 1/4 Cup warm water (105 degrees F to 115 degrees F)
- 1 Cup whole milk, scalded, cooled
- 1/2 Cup butter, softened, divided use
- 2 1/2 to 3 Cups all-purpose flour, divided use
- 1 1/2 teaspoons salt
- 1/2 Cup brown sugar
- 1/2 teaspoon cinnamon
- Glaze, recipe follows
- 1/2 Cup confectioners’ sugar
- 1/4 Cup melted butter
- 1 teaspoon pure vanilla extract
- Stir yeast and 1 teaspoon sugar into warm water; let stand until foamy.
- Melt and cool 1/4 cup butter, mix into yeast mixture along with milk, remaining sugar, 1 cup flour and salt; beat with electric mixer until smooth. Add additional 1 1/2 cups flour to create a soft, smooth dough. If it is too soft, add additional flour as needed.
- Cover and let rise in a warm spot until doubled.
- Divide dough in half. On a lightly floured board, roll half with a floured rolling pin to a 12-by-8-inch rectangle. Spread 2 Tablespoons soft butter over surface then sprinkle with brown sugar and cinnamon. Beginning on long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.
- Cut into 2-inch slices, place on floured and greased baking sheets, let rise until doubled in bulk, about 45 minutes.
- Bake in a heated 350 degrees F oven for 12 to 15 minutes, or until golden brown. Cool on a wire rack.
- While still warm, add glaze; serve warm or room temperature.
- Mix ingredients together until smooth.