Cinnamon Rolls

Ingredients

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter 

1 teaspoon salt

1 egg

3 1/2 cups all-purpose flour

Filling:

1/4 cup melted butter

1/2 cup sugar, plus more for pan

1 1/2 tablespoons ground cinnamon

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extra 

a couple tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover with plastic wrap and let rise until doubled in size, between 1 - 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. 

Coat the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until slightly golden brown.

Meanwhile, mix melted butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Step by Step:

You will need milk, all purpose flour, sugar, cinnamon, eggs, butter, yeast, water, and vanilla. 

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. 

Use the heal of your hand. Push the dough away and then fold it back to yourself. Then rotate it 45 degrees and repeat. Repeat this process for 5 to 10 minutes.

 Place in well-greased bowl, cover with plastic wrap and let rise until doubled in size, between 1 - 1 1/2 hours.

 Here is the dough after allowing it rise for about an hour is a warm moist place. When doubled in size, punch down dough. 

 Roll out the dough on a floured surface into a 15 by 9-inch rectangle, I know mine isn't the right size, I was limited by the size of my mat. 

 Spread melted butter all over dough. I prefer to use softened butter because melted butter doesn't stay on the dough as well. 

 Mix together sugar and cinnamon, then sprinkle it over buttered dough up to the edge. 

 Roll up the dough.

 Then pinch edge together to seal.

 Cut into 12 to 15 slices. 

 Place in a buttered dish. I cut mine a little funky but you may or may not want to spread them amount two dish if you cut them thin. I'd suggest cutting them in 3/4 inch thick slices and put them touching closer than what I did in a 9x13 baking dish. Allow to rise in the pan for at least 45 minutes before baking. You can make them up to this point and leave your baking dish in the refrigerator over night to bake in the morning as long as you allow it to sit out for at leave 20 minutes before baking.

Bake them at 350 for 25 to 30 minutes or until lightly golden brown. While the bake make the icing.

 Meanwhile, mix melted butter and vanilla. 

 Then mix in  powdered sugar a cup at a time. 

 Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. 

 Spread over slightly cooled rolls.

And then they are done!