So far, these are my absolute favorite cinnamon rolls! This recipe is adapted from 4 or 5 other recipes I have come across in the past.
- 1 envelope active dry yeast
- 2 tbsp warm water
- 3/4 c lukewarm milk
- 1/4 c white sugar
- 1/2 tsp salt
- 1 egg
- 2 1/2 tbsp shortening (I substituted this time with 2 tbsp stick butter)
- 2 1/2 c all-purpose flour
- 1 c brown sugar
- 4 tsp cinnamon
- 3 tbsp butter, softened
- 2 1/2 tbsp butter
- 1 c confectioners' sugar
- 3/4 tsp vanilla
- 2 tbsp hot water
- Combine yeast and warm water, allow to stand for 5 minutes, until bubbly.
- In a large bowl, combine yeast mixture, milk, salt, egg, shortening and 2 c of the flour. Mix well for a few minutes. Beat in remaining flour, until dough no longer sticks to bowl. Knead dough for 5 minutes, until smooth and elastic-like. Place dough in greased bowl and cover. Allow to rise in dark, warm place until doubles.
- On floured surface, gently roll out dough to a 1/4-inch thickness in a rectangular shape.
- Filling: Combine 1 c brown sugar and 4 tsp cinnamon in a bowl. Spread softened butter over dough. Sprinkle cinnamon sugar mixture over evenly.
- Roll dough as tightly as you can from one end to the other. Cut into 1-inch thick pieces.
- Place rolls onto butter-greased glass baking dish. Cover rolls with wet dish towel and set in warm place for 30 minutes.
- Bake in 350 degree oven for 15 to 20 minutes, until light brown.
- Combine glaze ingredients and drizzle over warm rolls.