Cinnamon Rolls
Ingredients
Dough
- 1/2 cup warm water (110F)
- 1 tsp sugar
- 1 package active dry yeast ( see below )
- 1/2 cup whole milk
- 1/4 cup white sugar
- 1/4 cup unsalted butter
- 1 tsp salt
- 2 large eggs, lightly beaten
- 4 cup all-purpose flour
Glaze
- 3/4 cup brown sugar ( see below )
- 3/4 cup unsalted butter
- 1/2 cup chopped pecans ( optional )
Filling
- 1/4 cup melted unsalted butter
- 3/4 cup brown sugar ( see below )
- 1/2 cup chopped pecans ( optional )
- 1 tbsp ground cinnamon
Instructions
Dough
- Activate yeast with warm water, yeast, sugar, stir, let stand 10 minutes (until foamy). Skip letting it stand if using instant yeast.
- Bring milk to almost boiling over medium heat, stir in sugar, butter, salt until melted. Let cool to lukewarm (110F).
- Lightly whisk the eggs, add yeast, milk, and slowly stir in the flour, 1/2 cup at a time.
- Knead the dough until silky smooth, and elastic.
- Place in oiled bowl, coat, cover, let rise in a warm place, approx 1 hour
Glaze
- Melt butter, sugar, and whish until smooth.
- Grease 9x13 pan.
- Pour the glaze into the pan, and sprinkle the optional pecans on top of the glaze.
Filling
- Keep melted butter in a separate bowl.
- In another separate bowl, combine the sugar, cinnamon, and optional pecans.
Final assembly
- Roll the dough out on a floured surface to a 14x18 rectangle.
- Brush half the melted butter over the dough, leaving 1/2 inch border.
- Sprinkle brown sugar mix on top.
- Roll the dough into a log, pinch the bottom into the dough
- Brush the remaining butter over the dough.
- Cut into 15 equal rolls.
- Place cut-side down into the glaze.
- Cover and let rise until doubles, approx 1 hour.
- Bake at 375F in a preheated oven until golden brown, 25-30 minutes.
- Let cool in pan for 5 minutes, invert onto serving platter.
Notes
Note - 1 package dry yeast = 2.25 tsp