Cinnabon Cinnamon Rolls

from Stephanie

Dough

1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour


*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.


Rolls

1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted


When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.


Frosting

2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed


(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.