Old Fashioned Cinnamon Rolls

By Addie

Ingredients

• Glaze:
• 4 1/4-5 1/4 cups all purpose flour
• 1 pkg. active dry yeast
• 1 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 3 eggs, beaten
• 1 tsp salt
• 3 Tbsp butter, melted
• 2/3 cup sugar
• 2 tsp ground cinnamon
• 1/2 cup chopped pecans, optional
• ...................................
• 1 3/4 cup confectioners sugar
• 1 tsp light corn syrup
• 1 tsp vanilla
• 1 - 2 Tbsp light cream or half & half

Details

Adapted from keyingredient.com

Preparation

Step 1

In a large bowl combine 2 1/4 cups flour and yeast. In a saucepan heat and stir milk, 1/3 cup butter, 1/3 cup sugar and 1/2 tsp salt. Heat until warm & butter almost melts. Pour into flour and add eggs. Beat on low speed for 30 seconds, scraping side. Beat on high for 3 minutes. Stir in as much of remaining flour as you can, mixing by hand.

Pour onto onto a floured surface. Knead in addtional flour to make a moderately soft dough that is smooth and elastic. (Knead 3 to 5 minutes). Roll into ball and place in greased bowl, turning once. Cover & let rise for one hour.

Punch down dough. Turn out onto a lightly floured surface. Divide in half, cover & let rest for 10 minutes. Lightly grease two 9-inch cake pans. Roll each dough into a 12 X 8 rectangle. Brush with melted butter. Combine remaining sugar with cinnamon & pecans. Sprinkle over dough. Roll dough into spiral, lengthwise. Seal seams. Cut each spiral into 12 slices and place in pan.

Cover dough loosely with plastic wrap at room temperature and allow rolls to rise. Refrigerate at least 2 hours or overnight. Let stand at room temperature for 30 minutes.

Bake in 375 degree preheated oven. Break surface bubbles with greased toothpick. Bake 20 - 25 minutes. Cool for 5 minutes and place on wire rack.

Mix confectioners sugar, corn syrup and vanilla. Add enough cream to make a drizzling consistency. Pour over rolls.