Cinnamon Rolls--from scratch

Here is my almost world-famous (at least around here) cinnamon roll recipe. It's super easy and almost fail-proof. I usually mix it in my KitchenAid mixer, but it is easy to mix by hand as well. The dough is soft and doesn't require much kneading. Enjoy!

Cinnamon Rolls~

1/4 c. warm water
1  T fast acting yeast
2 T sugar

Mix and let stand 5 minutes. (Mixture will be frothy)

1/2 c boiling water
1 T butter
1 T sugar
1 t salt

Mix and let butter melt. Add 1/2 c cold water.  Add yeast mixture and 2 3/4 -- 3 c. flour, a little at a time. If using a mixer, let mix for a few minutes until the dough begins to stick to the beater and leave the sides of the bowl. If mixing by hand, knead until the dough is soft and elastic (about 5 mins). Cover and let rise til doubled, about 20 mins.

Photo A

Punch dough down.On a floured surface, press or roll dough to make an approx. 12x18 inch rectangle. Spread melted butter on rectangle and sprinkle with brown sugar and cinnamon. (photo A)

B

Starting with the long side, roll dough up, jelly-roll fashion and pinch to seal seam. Cut 1 1/2 inch slices (photo B) and place in buttered baking pans and let rise til doubled. (photo C)

C

D

Bake at 375 * F for 10-12 minutes or until golden.













For the glaze, I use a regular milk, powdered sugar and vanilla glaze, but I add a few tablespoons of very soft ( almost melted) cream cheese. I have no idea how much of what I use, I just keep adding til it tastes/looks right. Drizzle glaze over warm cinnamon rolls and expect them to disappear rapidly.