Cinnamon Rolls

MON STEP ONE STEP EIGHT STEP FOUR 2 MIN HRS MIN For the sweet dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Stir until everything melts together. Measure in 2 1/2 cups of all-purpose flour into the mixture. Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let it rest in a warm place until dough doubles in size, up to 2 hours. Roll into a long, tight, cigar-shaped log from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter. EXTRA BUTTER ROLLS It is important that the bread rise in a warm, draft-free area! 250 ML 1 TSP 2 TBSP SINCE Y 1850 STEP FIVE V Use a wax sheet and scrape off any extra butter remaining to coat the log. MIN MILK SALT VANILLA For the cinnamon filling, stir or whisk together the stick of softened butter with the brown sugar and the cinnamon in a mixing bowl. EXTRACT Few things say "Good Morning" better than a batch of warm-from- STEP NINE MIN the-oven cinnamon rolls! Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in a lightly oiled 15 x 10 inch baking pan. 2 1/2 CUPS 125 M. SERVES 12 TO 16 ROLLS PREP TIME 2 HRS 50 MIN 2 TBSP 250 ML FLOUR BROWN SUGAR BUTTER BAKING TIME 45 MIN STEP TEN 45 STEP TWO MIN SWEET DOUGH CINNAMON BROWN SUGAR Let it rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan. When the dough has risen a second time, bake for 40 - 45 minutes. MIN 1 cup of milk 1 stick of butter, softened Meanwhile, measure the other half of the flour into a bowl of your stand mixer along with the yeast. Add the warm milk mixture to the flour and beat with your paddle attachment or whisk until smooth. 1/2 cup of brown sugar 2 tablespoons of pure vanilla extract 1 teaspoon of salt 5 cups of all-purpose flour one package of instant yeast BUTTER Remember to wear oven mittens to 4 eggs protect against the high heat. STEP SIX 10 CINNAMON FILLING I MIN 1 stick of butter, softened 2 1/2 CUPS 1/4 OZ STEP ELEVEN Once the dough has risen, knock it down and let it rest for a few minutes. 1 cup of brown sugar MIN 2 tablespoons of ground cinnamon Flour your work surface, the dough, your hands, and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches. When the cinnamon rolls have cooled FLOUR INSTANT YEAST enough to handle, stir together the glaze ingredients and drizzle all over the rolls. GLAZE I 1 cup of powdered sugar 1/4 cup of heavy cream STEP THREE 1 tablespoon of pure vanilla extract To test if ready, use a toothpick: if no excess dough sticks onto it, it's ready. MIN Add the eggs one at a time, beating until smooth before proceeding. EQUIPMENT 1 TBSP small pot 250 ML 60 ML mixing bowl (2) STEP SEVEN mixer whisk MIN Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches uncovered along the top edge. rolling pin POWDERED VANILLA HEAVY measuring cup SUGAR EXTRACT CREAM 15x10 inch baking pan EGG