CINNAMON ROLLS

Cinnamon Rolls

Dough:

¼ ounce package yeast

½ cup warm water

½ scalded milk

¼ cup sugar

1/3 cup butter

1 tsp salt

1 egg

3 ½ to 4 cups all purpose flour

Filling:

½ cup melted butter, plus more for pan

½ cup brown sugar

2 Tbsp ground cinnamon

¾ cup finely chopped walnuts or pecans (I used pecans)

Glaze:

4 Tbsp butter

2 cups powdered sugar

1 tsp vanilla extract

3-6 Tbsp hot water

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. (I tend to help the yeast by adding a pinch of sugar to the yeast). Scald the milk and cool. In a large bowl mix the cooled scalded milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until the dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in a well-greased bowl, cover and let rise in a warm place until doubled in size, 1-3 hours.

When the dough is doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle. Spread melted butter all over the dough. Mix sugar, cinnamon sprinkle over buttered dough. Sprinkle with nuts and raisins if desired. Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter. Place cinnamon roll slices on pan, cover and let rise until dough is doubled, about an hour. Bake for 30 minutes or until nicely browned. (I basted the tops with melted butter.)

Meanwhile, mix butter, powdered sugar, and vanilla. Add the hot water 1 Tbsp at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. (To frost the cinnamon rolls; I put the glaze into a sandwich baggie cutting the corner tip to make a piping bag. I then piped the glaze onto the rolls).

I know I just made sweet rolls last week but they were so bad I had to try another recipe. My husband Keith loves sweet rolls; I went to the recipe box and found another sweet roll recipe to try. This one is a keeper; not only were they pretty but they were fluffy with a light crust on the outside, soft on the inside. Keith said they were delicious.

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