Cinnamon rolls are one of my family’s favorite treats.  Over the years, I’ve tried many different recipes, but none of them received a unanimous vote of satisfaction from everyone.  Too sweet, too cinnamon-y, not ENOUGH cinnamon, blah, blah, blah.  I was finally able to get the “seal of approval” when I took bits and pieces from all the recipes I had, tweaked the dough and changed the icing.  Although they take some time to make, the end result is sweet deliciousness.

Cinnamon Rolls

DOUGH 

• 1 package active dry yeast
• 1/4 c sugar
• 1/4 c warm water
• 3/4 c whole milk
• 2 Tbsp butter
• 1 egg
• 4 c all purpose flour
• 1/2 tsp salt

FILLING

• 3 Tbsp butter
• 1/4 c sugar
• 1-1/4 c brown sugar
• 1 Tbsp cinnamon

ICING

• 6 Tbsp butter, melted
• 3 c powdered sugar
• 1-1/2 tsp vanilla
• 4 to 4-1/2 Tbsp hot water

DIRECTIONS

To make the dough:  Sprinkle yeast and a PINCH of the sugar over the warm water in a large mixing bowl, let stand until foamy on top, 5-7 minutes.  In a small bowl, microwave the milk and butter until warm, 40-50 seconds.  Add the milk and butter mixture, remaining sugar and egg to mixing bowl.  Add the flour, one cut at a time, and salt and mix until firm but soft (5 minutes with dough hook, 10 minutes by hand).  Dough should gently spring back when poked.  Place dough in buttered bowl, cover and let rise 1 to 1-1/2 hours, until doubled in size.

To assemble:  Preheat oven to 325F.  Punch down and roll out dough, on a lightly flour surface, into a rectangle about 17″ x 14″.  Spread butter for filling onto dough and sprinkle with remaining ingredients.  Press into dough.  Roll up dough from long side and crimp to seal.  Using a serrated knife, cut into 12 thick slices.  Coat a 9×12 baking pan with non-stick spray and transfer buns, cut side down, into pan spacing evenly.  Cover and let stand 30-45 minutes until slightly puffed (not doubled).  Bake 25-35 minutes until golden brown.

To make icing:  Whisk icing ingredients until smooth and pour over cooled buns.