29 Dec Cinnamon Rolls
|Serves 6 to 8|
1 large egg
1 cup powdered sugar
½ cup brown sugar
|Preheat oven to 350°F|
Prepare the Dough: Pour yeast in a small bowl, add warm water, and set aside (the yeast will dissolve).
In a large bowl, mix milk, sugar, melted butter, egg, and salt. Now, add 2 cups of flour and continue mixing until smooth. Pour in the yeast and mix in more flour a little at a time. The goal is to have a bowl of dough that is slightly damp and easy to handle. If the dough is dry, add a little water (1 teaspoon or more) until the texture is right. Do not add too much water; thoroughly mix each teaspoon in before adding more.
Transfer the dough to a mixer with a dough hook or place it on a lightly floured work surface. For 5 to 10 minutes, knead the dough. Lightly grease a bowl, add the dough, and cover the bowl with a dry dish towel. The dough needs to rise until it doubles in size (approximately 1 to 2 hours).
Return the dough to the floured work surface. Spread it out and punch it down to form a 15 by 10-inch rectangle.
Prepare the Filling: Lightly grease or coat a baking sheet with nonstick cooking spray and sprinkle it with sugar.
In a small bowl prepare a mixture of melted butter, sugar, and cinnamon. This mixture should be evenly spread all over the dough. Roll the dough up lengthwise and seal it by pinching the edges together.
Finally, cut the dough into 11 to 16 slices (approximately ½ inch thick), and place them (close together) on the baking sheet. Allow the slices to rise until they double in size (approximately 1 hour).
For 20 to 25 minutes, bake the slices until the rolls are golden brown.
Prepare the Glaze: As the rolls bake, pour vanilla, butter, and powdered sugar into a small bowl and mix. Use a whisk to mix in milk a little at a time with a goal of reaching a consistency to taste. Add less milk if the desire is a thicker consistency.
When the rolls are lightly warm, spread them with glaze and serve.