Old-Fashioned Cinnamon Rolls

By Kathy Johnson

Prep: 45 minutes
Rise: 1 hour
Chill: 2 to 24 hours
Stand: 30 minutes
Bake: 20 minutes

Ingredients

• 4 3/4 to 5 1/4 cups all-purpose four
• 1 pkg active dry yeast
• 1 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 3 eggs
• 3 Tbsp butter, melted
• 2/3 cup sugar
• 2 tsp ground cinnamon
• Creamy Glaze
• 1 1/4 cups sifted powdered sugar
• 1 tsp light colored corn syrup
• 1/2 tsp vanilla
• 1-2 Tbsp half and half or light cream to make of drizzling consistency

Preparation

Step 1

Rolls
In a large bowl, combine 2 1/4 cups flour and yeast. In a sauce pan, heat and stir milk, 1/3 cup butter, 1/3 cup granulated sugar, and 1/2 tsp salt just until warm (120-130 degrees) and butter almost melts. Add to flour mixture, add eggs. Beat on low spead for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Sir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dought that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover, let rise in a warm place until double in size (1 hour).

Punch down dough. Turn out onto a lightly floured surface, divide in half. Cover, let rest 10 minutes. Ligtly grease tow 9x1 1/2 inch round aking pans. roll each half of the dough into a 12x8 rectangle. Brush with muelted butter. Combine the 2/3 cup sugar and the cinnamon, sprinkle over rectangles. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices cut sides down. in prepared pans.

Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover, let stand at room temperature for 30 minutes.

Preheat oven to 375 degrees. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm.

Creamy Glaze
Mix 1 1/4 cups sifted powdered sugar, 1 tsp light colored corn syrup, and 1/2 tsp vanilla. Stir in enough half-and-half or light cream (1 to 2 Tbsp) to make of drizzling consistency.