Cinnamon Rolls

      I managed to get a few pictures of these really, really, really yummy cinnamon rolls before we ate all of them - for dinner.

 

I may or may not have devoured two of these in three minutes flat...

 

 

...the icing is really good too. (Look at the cinnamon bun juice!)

 

 

 Recipe:

 

Makes 18-20 cinnamon rolls

 

Dough:

6-7c. flour

1 1/2 tsp. salt

1/4c. sugar

4 Tbsp. canola oil

 2 Tbsp. yeast

2c. warm water 

 

Filling:

6 Tbsp. melted butter

3/4c. brown sugar

2 Tbsp. cinnamon

 

Icing:

2 Tbsp. melted butter

2c. powdered sugar

1 tsp. vanilla

pinch of salt

 

1. In a large mixer bowl, combine 6c. of flour, the salt, and the sugar.

2. Stir the yeast and warm water together in a small bowl and let it sit until foamy, about 5 minutes.

3. When the yeast/water is foamy, add it to the mixer bowl and knead for 1-2 minutes - if the dough sticks to the mixing bowl add a 1/4c. of flour until it no longer sticks. (You should not have to add more than 1c. of flour.)

4. Lightly oil a bowl (you can even use the same mixing bowl!) and set the dough into a slightly warm spot - the oven works great here - to rise until doubled in size.

5. Roll the dough into a rectangle on a clean, floured surface, about an 1/4in. thick, and spread the melted butter over it. Sprinkle the brown sugar and cinnamon over the melted butter and, if needed, spread it out so that the butter, brown sugar, and cinnamon are evenly distributed.

6. Beginning lengthwise, roll the dough into a long cinnamon bun log. Cut the log into 1in. slices and place in a greased pan. Let the cinnamon buns rise until doubled in size and then bake at 350F for 30-40 minutes or until golden brown.

*Optional* When you pull them out of the oven, rub them with a little melted butter for a yummy soft crust.

7. Let the cinnamon rolls cool for a few minutes and then combine the melted butter, powdered sugar, vanilla, and salt in a measuring cup. Pour the icing over the top and enjoy!