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.
Consistency will look like this.
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.
It will look like this when it’s ready to roll out.
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.
Filling will look like this.
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.
Leave enough space in between rolls, allowing room to rise.
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.