Cinnamon Rolls

Once upon a time I promised a cinnamon roll recipe that was super duper delicious and oh so divine. 

And then I didn’t deliver. 

Am I too late?  I think not.  It’s never too late for a delicious recipe! 

I got this recipe from a blog that I follow called 71 Toes.  I already had a recipe for cinnamon rolls that I loved and adored but when I saw this recipe I just knew I had to try it.  Boy, am I glad I did!  I just knew it would be good because of the sheer fact that it’s got a whole cup of butter just in the dough!!  Butter makes everything better.  Just sayin….

The only thing I changed was the amount of filling in the dough before rolling it up.  Hers was pretty skimpy on the filling… so I just beefed it up a bit ;)

• 2 sticks of butter, melted
• 2 c. milk
• 1/2 c. warm water
• 2 heaping T. yeast
• 1 egg, beaten
• 3/4 c. sugar
• 1 tsp. salt
• 7 c. flour

Dissolve yeast in warm water and add just a teaspoon of sugar, set aside until bubbly and foamy. Melt butter and let cool slightly.  Warm milk slightly.  Combine butter and milk and add the yeast to the milk mixture until well mixed. Add the egg.
Add sugar and salt then slowly add flour until soft bread dough consistency.  Knead for about 5-10 minutes by hand or about 2 minutes by machine.  Let the dough rise until doubled.

Filling:

• melted butter (to make cinnamon/sugar mixture stick)
• 1 c. brown sugar
• 4 tsp. cinnamon

Once dough has doubled in size, roll out into two rectangles. Butter dough and sprinkle with brown sugar and cinnamon. 

Bake at 350 for 15 minutes.  And no, you don’t have to let the dough rise a second time.  It will rise plenty in the oven.

Butter-cream frosting:

• 1/2 c. butter
• 1 1/2 tsp. vanilla
• 4 c. powdered sugar
• 3-4 tbs. milk

Cream butter, sugar, and vanilla. Add milk slowly and mix until smooth consistency.