Better than most cinnamon rolls you have eaten. Cinnamon rolls are very easy to make and are always a favorite dessert. Start with sweet yeast dough that is light and rich tasting. The dough is rolled out, spread with a cinnamon sugar filling, and then rolled up like a jelly roll. Next slice into rolls, bake, spread a confectioners sugar glaze on top, and they are ready to eat. Yummy.

Cinnamon Rolls

Ingredients:

Dough:

¼ cup warm water (110 to 115 degrees)

½ cup warm milk (110 to 115 degrees) (preferably whole milk)

1 package active dry yeast

1/3 cup granulated sugar

1 large egg, beaten

½ cup unsalted butter, melted and cooled

1 teaspoon salt

3 to 3½ cups all-purpose flour

Filling:

½ cup unsalted butter, melted and cooled

1 cup granulated sugar

5 teaspoons ground cinnamon

¼ cup raisins (optional)

Vanilla Icing:

2 cups confectioners (powdered) sugar

½ cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 to 4 tablespoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
    
4. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
   
   
5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.
   
   Filling:
6. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.
   
   
7. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.
   
   
8. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
   
   
9. Preheat oven to 375 degrees F.
   
   Bake:  
   
10. Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
    
    Vanilla Icing:
11. In a small bowl, combine confectioners sugar, butter, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
    
    Makes 12 rolls
    
    TheBakingPan.com
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