Cinnamon Rolls

My mom makes amazing cinnamon rolls.  She learned from her sister, my Aunt Sandy.  This recipe has been a staple of family holidays since before I was born, and both my mom and aunt have sold thousands of these rolls in their lifetimes.

Making these rolls takes several hours, so don't try to make them if you are short on time.  They are addictive, and especially good while they are still warm from the oven.  You literally cannot eat just one.

This recipe takes some practice to perfect, but it is worth it!  You will end up with several pans of rolls to share (or not, if you choose.)  They make excellent gifts.  They can be eaten right away or frozen for later.  If freezing, you can wait to ice the rolls and briefly re-warm them in the oven once thy have thawed.

I forgot to take some photos of making the dough, but I will take some next time.

After the dough has risen for about 1 hour, punch it back down and allow to rest for 15 minutes

Divide dough in half,  form one half into a ball on lightly floured surface (this is too much flour.)

Roll dough out into oval, brush with butter up to 1/2" from the edge, sprinkle generously with sugar and cinnamon.  Mmmmm......

Roll up from center seam.  Using a serrated knife, carefully cut into 1" rolls.

Place 1/2" apart in greased pan.  Allow to rise until double in bulk, about 1 hour.

Bake, ice, and enjoy!  

Cinnamon Rolls

Dough recipe
2 packages dry yeast
1/4 C. Warm water
1 1/4 C. boiling water
2 sticks butter
3/4 C. sugar
1 tsp. salt
1 C. cool water
2 eggs
8 C. flour, divided

Making the dough
1) Combine packages of yeast and warm water.  Set aside.

2) In the bowl of a stand mixer, combine 1 1/4 C. boiling water, butter, sugar, and salt.  Stir until the butter is melted and the sugar has dissolved.

3) Add the cool water, eggs, and yeast mixture to the mixer bowl.  Add 4 cups of flour and blend with the paddle attachment until a very wet, sticky dough forms.  Continue to add the remaining flour, a little bit at a time, until the dough starts to pull away from the sides of the bowl.  You may not need to use all the flour.

4)  When the dough starts to pull away from the bowl, switch to the dough hook attachment to knead the dough for 5-10 minutes, adding small amounts of flour if needed to create a smooth, elastic dough.

5) Place dough in a warm, greased bowl, turning to coat the top of the dough.  Cover and let double in bulk.  This will take about 1 hour.  Punch the dough down after it has risen.  Knead lightly, cover, and allow to rest 15 minutes.  Meanwhile, prepare to roll out and fill the cinnamon rolls.

Filling (measurements are approximate)
2 sticks melted butter
2 C. sugar
6 T. cinnamon

Making the rolls
1) Divide dough in half.  Roll each half of the dough into an 8x15" rectangle (or oval, in my case) on a lightly floured surface.

2) Brush with melted butter up to 1/2" from the edge.  Sprinkle heavily with sugar and then cinnamon.

3) Cut rectangle (oval) in half lengthwise, and roll each side up tightly, starting from the center seam.  With a bread knife using slow and even strokes, cut the logs into 1" rolls.  Be careful not to mash the rolls as you cut.  Place the cut rolls in a well greased pan, 1/2" apart.  Cover rolls and allow to rise in a warm place until double in bulk (approximately 1 hour).

4)  Bake rolls in a preheated 350 degree oven for about 15 minutes, or until golden brown.  Drizzle with icing (recipe follows.)

Icing
1 C. powdered sugar
approximately 2 T. milk

Combine sugar and milk, adding milk a little bit at a time until you reach the desired consistency.  Icing should be runny enough to easily drizzle over warm rolls.