Mix dry ingredients:
2 cups flour
1 tablespoon yeast (room temperature)
3 tablespoons sugar
Beat on low speed for 30 seconds.
Add the following ingredients to dry mixture:
2 eggs (room temperature)
¼ cup melted butter (not too hot or it will kill the yeast)
½ cup warm water
2/3 cup warm milk
Beat on high speed for 3 minutes.
Add 2¼ cup flour and mix in with wooden spoon.
Knead for about 6 – 8 minutes until smooth or elastic.
Place in a greased bowl.
Place wet paper towel over bowl of dough. This will keep it moist and help it rise. Let rise about 1 hour or until doubled.
Make the filling.
½ cup melted butter
½ cup sugar
½ cup packed brown sugar
1 – 2 tablespoons cinnamon
1 cup chopped nuts (optional)
½ cup craisins or raisins (optional)
Combine the ingredients for filling to make a thick sauce-like mixture.
When dough has risen, punch down. Roll into 14”x22” rectangle.
Evenly spread filling mixture on dough. Start rolling with the long end.
Slice into 18 – 24 rolls. Place cinnamon rolls into two greased 9”x13” pans.
Let rise until double, about 45 minutes.
Bake at 350 degrees for 10 minutes, remove from oven and brush dough with 2 tablespoons melted butter. Bake 10 – 15 minutes longer until golden brown. Do not over-cook.
While rolls are baking, make the icing.
2 cups powdered sugar
2 tablespoons corn syrup
2 tablespoons milk
Combine the ingredients for icing and pour over hot cinnamon rolls.
Recipe compliments of my ever so talented and clever daughter-in-law, Beth and her sister, the queen of making “to die for” cinnamon rolls, Laura. Used by permission.