Cinnamon Rolls

By MeanJean

Ingredients

• 1 Tbsp yeast
• 1 Tbsp sugar
• 2 Tbsp room temperature water
• 1 egg room temperature, beaten
• 1/2 cup milk, scalded
• 3 cups self rising flour
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 to 2 Tbsp cinnamon
• 1/2 cup chopped pecans (optional)
• 2 cup powdered sugar
• 2 Tbsp hot water
• 2 Tbsp cream (or liquid coffee creamer)
• 1 Tbsp butter, melted
• 1 tsp vanilla

Details

Servings 20
Preparation time 80mins
Cooking time 100mins

Preparation

Step 1

Mix 1 T (or 1 packet) yeast with 1T sugar and 2T room temp water in a small bowl and set aside.

Beat 1 room temperature egg in a small bowl and set aside.

Scald ½ cup milk

Place milk in medium bowl with ½ cup hot water and ¼ cup (or ½ stick) butter and 1/3 cup sugar. Mix well (until butter is mostly melted) and cool to lukewarm
Stir in yeast and egg.

Add about 3 cups SELF-RISING* flour and mix with spoon (I don’t always use quite all the flour – it should be a heavy batter, not too stiff)

Cover and allow to rise for one hour at room temp
Stir dough to flatten.

At this point, you can cover and refrigerate overnight. If you do this, give the rolls an additional 15 minutes to rise the next day.

Either butter or spray with non-stick spray your hands and a 12x18” cutting board or you can roll out on counter and use flour.

Dump dough onto board, knead a few times and using your fingers, press the dough out to completely cover board. The dough should be less than ½” thick.

Brush dough with 1/2 cup melted butter.

Sprinkle the following on the dough: 1/2 cup brown sugar and ½ cup white sugar, 1 or 2 T cinnamon, and ½ cup chopped pecans (adjust all of these to taste).

Pat slightly so the toppings will stick to dough.

Optional: Drizzle with about ¼ cup honey

Roll the dough from the wide end and press closed. Cut into 3/4” thick slices and place in sprayed 12X12” pan.

The rolls should barely NOT be touching.
Brush tops with melted butter.

Cover and let rise 45 minutes to 1 hour until about doubled in size/

Pre-heat oven to 375 degrees

Bake for 20 to 25 minutes (check after 20 minutes). Keep an eye on them, the tops brown quickly. If the tops brown too soon, cover with a sheet of foil until the rolls are done.

Glaze: 2 cups powdered sugar mixed with 2T HOT water, 2T cream, 1T melted butter and 1t vanilla. Glaze as soon as the rolls come out of the oven.

*If you don’t have self-rising flour, make your own by mixing 1-1/2 t of baking powder and ½ t salt for each cup of flour. Sift together thoroughly before using.