Old Fashioned Cinnamon Rolls

By charlotteh371

Ingredients

• 1 1
• cup warm water (105° to 110°)
• 1 1
• (1/4-ounce) package active dry yeast
• 4 4
• tablespoons sugar, divided
• 2 2
• cups bread flour
• 2 2
• cups all-purpose flour, divided
• 1 1/2 1 1/2
• teaspoons salt
• 1/2 1/2
• cup canola oil
• 1 1
• large egg, lightly beaten
• 2 2
• teaspoons vanilla extract
• 1 1
• cup firmly packed light brown sugar
• 1 1
• tablespoon ground cinnamon
• 1/2 1/2
• cup brown butter, melted
• 2 2
• tablespoons sugar
• Cinnamon Roll Glaze
• Yield: approximately 2 cups
• 2 2
• cups confectioners’ sugar
• 1/2 1/2
• cup heavy whipping cream
• 3 3
• tablespoons light corn syrup
• 1 1
• . In a small bowl, whisk together confectioners’ sugar and cream until smooth. Add corn syrup. Refrigerate, covered, until needed.

Preparation

Step 1

1. In a small bowl, combine 1 cup warm water, yeast, and 2 tablespoons sugar; let stand for 5 minutes.

2. In a medium bowl, combine bread flour and 1 cup all-purpose flour, remaining 2 tablespoons sugar, and salt, whisking to blend.

3. In the bowl of a stand mixer fitted with a paddle, combine yeast mixture, oil, egg, and vanilla.

4. Gradually add flour mixture to yeast mixture, beating until smooth after each addition. Add remaining 1 cup all-purpose flour, beating to make a soft dough. Turn dough out onto a lightly floured work surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a lightly greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, until doubled in size, 1 to 1½ hours.

5. Punch dough down; cover, and let stand for 15 minutes.

6. Lightly spray a 10-inch cast-iron skillet with nonstick cooking spray. Set aside. In a small bowl, combine brown sugar and cinnamon.

7. On a lightly floured surface, roll dough to an 18×10-inch rectangle. Brush dough with melted brown butter. Sprinkle with brown-sugar mixture, leaving a 1-inch border on long side of dough. Tightly roll up dough jelly-roll fashion, starting at long side and pressing edge to seal. Cut into 1 to 1½-inch slices.

8. Place, cut side down, in prepared skillet. Cover, and let rise in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour. Preheat oven to 350°.

9. Bake cinnamon rolls until lightly browned, 25 to 30 minutes. Drizzle Cinnamon Roll Glaze over tops of warm rolls.