There is nothing better than homemade cinnamon rolls hot out of the oven. I love to make these for special occassions like General Conference & Christmas morning. The dough also makes amazing dinner rolls.
Ingredients
For the
dough:
1 c. melted
butter, cooled
2 c. very
warm water (hottest tap water)
2 T. yeast
1 c. + 2 T.
sugar (with yeast)
6 beaten
eggs
1 1/2 t.
salt
8 1/2 c. +
1/2 c. all-purpose flour
For the
filling:
1/2 - 3/4 c. softened butter
1 c. sugar
cinnamon (to
your liking)
For the
frosting:
1/2 c.
butter
4 1/2 c.
powdered sugar
1 t. pure
vanilla extract
1/4 c. or
more heavy cream
Directions:
Melt butter. Set
aside to cool.
Put water, 2 T. sugar and yeast in mixer bowl fitted with
dough hook. Mix and let foam for a few
minutes.
Add cooled butter.
Mix. Add 1 cup sugar and eggs. Mix. Add 4 c. flour and salt. Mix. Add 4 1/2 c. four (save 1/2 cup flour for
rolling out). Mix. Dough
is wet and sticky.
Pour dough into a large greased bowl and cover with a
kitchen towel.
Rise 2-4 hours until double.
(usually 2)
Pour dough out on floured surface. Roll each into a
rectangle about 13x18” (about the same size as a half sheet baking pan)/ Spread
softened butter on top, sprinkle with sugar and as much cinnamon as you like.
Sprinkle a little flour on top of the cinnamon, butter sugar mixture before you
roll them out. Then the cinnamon mixture
doesn’t all go to the bottom of the pan.
Roll up the longer side of the dough cut in to 24. Place in greased pan (preferably 13x18x2”). Cover and rise again 1-2 hours.
Bake at 350* for 25 minutes.
Mix frosting ingredients, adding enough cream to make a nice
spreading consistency. Frost warm
cinnamon rolls.
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