Thursday, March 18, 2010

Cinnamon Rolls

For the dough:
3/4 cup milk
1 package active dry yeast (regular or rapid rise will work)
3 TBSP sugar
4 TBSP butter, softened
1 egg
1/2 tsp salt
3 cups flour

For the filling:
5/6 TBSP butter, softened
1 cup brown sugar
2 tsp ground cinnamon

*These can be made a day ahead and refrigerated after they are shaped and in the 9x13 pan.
Cover with foil and refrigerate overnight. Remove the next morning and allow to finish rising at room temp. for 1 hour. Uncover and bake as directed. Do this on Christmas morning for a new tradition, and your home will smell warm and everyone will be happy to have a sweet treat after opening gifts. This is what we do after being given the idea by Heidi, our American Aunt who lives in Greece. She told me it is a tradition she does every year, and now I do it to! Jen, now you do them, and think of me. (: Food connects us!!!!

Heat milk in microwave to warm (not hot or it will kill the yeast) Add yeast and sugar to milk. Stir and let stand for 5 mins until yeast is soft. Mix egg and butter together and add to milk mixture. Add 1/2 the flour and mix well. Add remaining flour and salt. Mix. (You will probably have to mix by hand unless you have a heavy duty mixer or food processor with a dough hook)
Turn onto lightly floured surface and knead for 5 mins (or use your dough hook mixer) Place dough in bowl. Cover with clean kitchen towel and let rise until double in size. (1 - 3 hours depending on yeast used) Punch down and let stand for 5 mins. Roll dough into 12x12 square. Spread butter , brown sugar, and cinnamon evenly over dough. Roll into a log. Cut log into 12 equal rolls. Place in greased 9x13 pan. Allow to rise until doubled. Bake in 350* oven for 20 to 25 mins until lightly golden. Served iced or plain.

For Icing:
1 cup powdered sugar
1-2 TBSP milk
1/2 tsp vanilla
Combine icing ingredients and stir until smooth. Drizzle over baked, somewhat cooled rolls.
I double this recipe because we like them sticky sweet!!! YUM!