Cinnamon Rolls 

ingredients

  • ¼ cup milk, scalded

  • ¼ cup sugar

  • ½ tsp salt

  • 3 tbs butter

  • 1 package dry yeast

  • ¼ cup warm water (105º to 115º)

  • 2 ¼ cup all-purpose flour, divided

  • 1 egg

  • 2 tbs butter, softened

  • ¼ cup firmly packed brown sugar

  • ½ tsp ground cinnamon

  • 1 tbs butter, melted

  • 1 cup sifted powdered sugar

  • 2 tbs milk

directions

  • Combine the first four ingredients, stirring until butter melts. Cool to lukewarm.

  • Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, 1 ½ cups flour, and egg; beat at medium speed of electric mixer until smooth. Stir in the ¾ cup remaining flour to make a stiff dough.

  • Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Place dough in a greased bowl and let rise in a warm place, free from drafts, for 1 hour (dough will not double in bulk).

  • Turn dough out onto a lightly floured surface; roll into a 12x8” rectangle, and spread with 2 tbs butter. Combine brown sugar and cinnamon; sprinkle the mixture over rectangle. Roll up jellyroll fashion, beginning at the long side; moisten edges with water to seal. Cut rolls into 1-inch slices; place slices cut side down in greased muffin pans. Brush tops with 1 tbs melted butter. Using a fork, gently lift center of rolls to form a peak

  • Cover and let rise in a warm place, free from drafts, about 40 minutes. Bake at 350º for 20 minutes. Combine powdered sugar and 2 tbs milk, beating well. Drizzle over warm rolls.