Cinnamon Rolls
From Julie. 17 ingredients
Ingredients
- Dough:
- 1 T. yeast
- 2 T. luke-warm water
- 1/3 c. milk
- 3/4 c. very hot water
- 6 T. melted butter
- 1/4 c. sugar
- 1/2 t. salt
- 3+ c. flour
- 2 eggs (beaten)
- Filling:
- 1/4 c. soft butter (not melted)
- 1 T. cinnamon
- 3 T. sugar
- raisins, nuts (if you like that sort of thing)
- Icing:
- 4 c. powdered sugar
- 1/4 c. soft butter (not melted)
- 1 t. vanilla or maple flavoring
- water
Directions
- Dissolve yeast in warm water in a small bowl, set aside.
- Mix milk, hot water and butter in a large bowl. Add sugar, salt, and 2 cups of flour; mix with a wooden spoon until smooth. Add yeast mixture, eggs and remaining flour. Beat until smooth. Mixture will be very sticky. Cover loosely with a lid and refrigerate for 8 - 24 hours. At the same time you put the dough in the fridge, put the filling ingredients in one bowl without mixing, do the same for the icing ingredients. Cover each and set on the counter.
- After waiting 8 - 24 hours, butter and flour two deep cookie sheets (can use oblong cake pans).
- Preheat the oven to 400 degrees.
- Stir the filling ingredients that you set out the night before.
- Divide dough in half. Roll out into a rectangle, spread filling evenly with a butter knife. Use non-flavored dental floss to divide into 12 rolls, and set the rolls side by side on the cookie sheet. Repeat for other half of dough. Carefully cover each pan with a clean, damp dishtowel. Let rise in pans 30 minutes to 2 hours, depending on temperature of your kitchen. Bake at 400 degrees for 8 - 10 minutes. Watch carefully. Mix icing ingredients while rolls are baking. Frost rolls while they are warm.
Notes
Marked in the cookbook's favorites list as a favorite of Kelsey, Bronwen and Emma. Steps use the more detailed Recipe Cards wording (the main cookbook says rise 1/2 - 2 hours and does not mention damp dishtowel). The Gift Recipe Favorites version says to add water to the icing 'till right consistency'. From the family cookbook “Our Favorite Recipes”.