Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: Dough; 4 1/2 teaspoons active dry yeast; 1 cup warm water (105-115 degree); 2/3 cup granulated sugar, plus; 1 teaspoon granulated sugar, divided; 1 cup warmed milk; 2/3 cup butter or 2/3 cup margarine; 2 teaspoons salt; 2 eggs, slightly beaten; 7 -8 cups all-purpose flour (or less); Filling; 1 cup melted butter, divided (2 sticks); 1 3/4 cups granulated sugar, divided; 3 tablespoons ground cinnamon; 1 1/2 cups chopped walnuts (optional); 1 1/2 cups raisins (optional); Creamy glaze; 2/3 cup melted butter (1 stick plus 2 Tbsp.); 4 cups powdered sugar; 2 teaspoons vanilla; 4 -8 tablespoons hot water

21 ingredients

9 steps

Ingredients

Dough
4 1/2 teaspoons active dry yeast
1 cup warm water (105-115 degree)
2/3 cup granulated sugar, plus
1 teaspoon granulated sugar, divided
1 cup warmed milk
2/3 cup butter or 2/3 cup margarine
2 teaspoons salt
2 eggs, slightly beaten
7 -8 cups all-purpose flour (or less)
Filling
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
Creamy glaze
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 teaspoons vanilla
4 -8 tablespoons hot water

Directions

1

Methods/steps.
2

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
3

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
4

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
5

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
6

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
7

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
8

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
9

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