Ok, so it is a holiday and I went to the gym. But only because I knew of the vast amounts of food I would be eating throughout the day. Today, however, I was able to sleep in. So the cinnamon rolls didn’t get completed until late this afternoon……like anyone cared, as long as they got done! Everyone enjoyed the rolls, and would have surely eaten more if I would have let them.
Hot, gooey and very, very tasty
1/4 ounce package yeast
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1/3 cup butter (only the real stuff folks!)
1 tsp. salt
1 egg (to make sure you don’t scramble the egg, temper it slowly)
3 1/2 – 4 cups flour
1/2 brown sugar
1/2 cup melted butter, plus more for the pan
1/2 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans (optional)
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and eggs. Add two 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 and let rise until doubled, usually 1 – 1 1/2 hours.
When doubled, punch down dough. Roll out on flour surface into a 15×9 inch rectangle. Spread melted butter all over dough. Mix sugars and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-18 slices. ( I got 18 out of mine, just depends on how thick you slice them). Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake at 350 degrees for about 25-30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Spread over slightly cooled rolls. Yummm!