Thursday Recipe - Cinnamon Rolls

Nothing beats the smell of cinnamon rolls baking. Except maybe eating them fresh and hot from the oven. These take some time to prepare, but they are worth the wait.

Cinnamon Rolls

2 c. hot water, very hot bath water temperature, about 115° F
1 T. yeast, or 1 packet
1/3 c. sugar
1/2 c. powdered milk
1/4 c. butter
2 c. white flour
1 T. salt
1 egg
2-3 c. additional flour

1/2 c. softened butter
2/3 c. brown sugar
3 T. cinnamon
1 t. nutmeg
1 t. ground ginger
1/2 c. raisins, optional
1/2 c. diced dates, optional
1/2 c. craisins, optional
1/2 c. chopped nuts, optional

1/4 c. butter, melted
1 1/2 c. powdered sugar
2 t. vanilla
2-4 T. milk

Place hot water, yeast, sugar, powdered milk, and butter in a large mixing bowl. Stir until mixed. Let sit for 5-10 minutes, until yeast is foamy and bubbly. Add 2 c. flour, salt, and egg. Beat for 3-5 minutes, until the batter forms elastic strings. Add enough flour to make a soft dough. Knead for an additional 2-3 minutes until smooth.

Cover and let rise for 1 hour until doubled in size. Punch down.

Roll out on a lightly floured surface into a rectangle about 12x18 inches and about 1/2 inch thick. Spread with 1/2 c. softened butter. Sprinkle with brown sugar and cinnamon. Add raisins, dates, craisins, and chopped nuts as desired. Roll up, starting from long side. Slice into 1 inch thick slices. Place cut side up on a greased baking sheet. Cover with a dish towel and let rise for 30 minutes.

Heat oven to 375° F. Bake sweet rolls for 20-25 minutes, until golden brown on the edges.

While rolls are baking, mix melted butter, powdered sugar, vanilla, and milk to make a thick glaze.

Drizzle over hot rolls. Bake an additional 2-4 minutes. Serve warm. Makes 18-22 rolls.