Cinnamon Rolls

Especially for Jamie! This makes a 9 x 13 pan of rolls. Place in mixing bowl: 1 package active dry yeast and 1/2 Cup sugar. Add 1/4 Cup warm water and let the yeast proof (it floats and grows). Heat 3/4 cup milk and 1/3 cup butter until just warm and butter is melted. Add the warm milk/butter, 1 teaspoon salt and 2 eggs to the yeast mixture, and stir until combined. To this mixture add about 4 1/2 cups all-purpose flour. The dough needs to be just stiff enough to roll. Mix it well enough to incorporate all the flour. Cover and let rise until double – about an hour or an hour and a half, depending on how warm the room is.  While the dough is rising, mix 2/3 cup brown sugar with 2 teaspoons of cinnamon and set aside. Also melt a stick of butter. Grease pan.

When the dough has risen, divide it in half.  Roll each half into a rectangle – maybe 12 x 6. The longer and thinner it is, the more rings in the rolls. Brush with melted butter and sprinkle with the brown sugar/cinnamon mixture. You can add chopped nuts and/or raisins if you wish. Roll up at the short end, so you end up with a fat roll that is about 6 inches wide. Slice this roll into 6 pieces, and place them into the prepared pan. Repeat with the other half of the dough. You will have 12 rolls in your pan. Cover the pan and let rise until double. Pour about 1/2 to 3/4 of a cup of whipping cream over the tops of the rolls. Bake at 375 degrees for about 25 to 30 minutes. You can ice them with confectioners sugar mixed with vanilla and milk if you wish, or with a cream cheese frosting, or just eat plain.


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