Cinnamon Rolls

A favorite for holiday breakfasts, these rolls are sweet and sticky and delightfully flavored with cinnamon. If you would like to serve them hot for breakfast, they can be prepared the night before and then baked in the morning.

Ingredients

For dough:

• 4 cups flour
• 1 teaspoon kosher salt
• 1 cup milk
• 1/2 cup butter (1 stick)
• 1/2 cup sugar
• 1 envelope dry yeast
• 2 eggs, beaten

For filling:

• 1/2 cup butter (1 stick) very soft
• 1 cup sugar
• 1 tablespoon cinnamon

For icing:

• 1 cup confectioner’s sugar
• 2 tablespoons water

Instructions

1. Mix flour and salt in large bowl.
2. Scald milk, add butter and sugar, and cool to 110 degrees.
3. Stir in yeast and let set for 5 minutes to proof.
4. Add eggs to the yeast mixture.
5. Add liquid ingredients to dry ingredients and stir until mixed together.
6. Kneed until smooth and elastic. (This can be done in a heavy duty mixer with the dough hook or in a food processor with the plastic blade).
7. Put dough in butterred bowl, cover with saran wrap, and let rise until double in size, about 1 hour.
8. Remove dough from bowl, punch down, and let rest 15 minutes.
9. Roll out into rectangle ¼ inch thick.
10. Spread top with softened butter.
11. Mix 1 cup of sugar and 1 tablespoon of cinnamon together in a bowl.
12. Cover the dough 1/4 inch thick with the cinnamon sugar.
13. Roll up from short end and pinch the edge together.
14. Cut into 3/4 inch thick slices (use dental floss)
15. Arrange slices in two buttered 9 inch cake pans.
16. Brush tops with melted butter.
17. Cover with saran wrap and let rise until almost double, about 45 minutes. (Or they can be covered with saran wrap and left in the refrigerator overnight).
18. Bake in 375 degree oven for about 15 minutes or until lightly browned.
19. Turn upside down on cooling rack immediately.
20. Mix confectioner's sugar and water together to form icing.
21. When rolls are cool, drizzle tops lightly with icing

Makes about 14