These little wonders are AMAZING!!! SOOO good! I put them together on Friday night and threw them in the fridge. Then the next morning i pulled them out and put them in the oven and WOW! Chris and I were eating these all weekend long! Yummm! I can't remember whose blog i got these from so if they're yours let me know because i REALLY want to thank you!!! Cinnamon Rolls For dough: 1/2 cup warm water (105–115°F) 2 (1/4-oz) packages active dry yeast (5 teaspoons) 1/2 cup granulated sugar 5 cups all-purpose flour plus additional for dusting 1 1/2 teaspoons salt 1 cup warm milk 2 large eggs at room temperature 1 stick (1/2 cup) unsalted butter, softened
For filling: 2/3 cups granulated sugar 1/4 cup packed light brown sugar 2 teaspoon cinnamon
Glaze (is my own combination): 2 cups powdered sugar Approximately 8 teaspoons milk (add more if glaze is too thick) 2 teaspoons vanilla
Directions -In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. (If mixture doesn't foam, discard and start over.) -Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside -In small bowl, combine milk and eggs. -With mixer and dough hook on low speed, add milk and egg mixture then slowly add flour mixture, stirring to combine. -Beat at medium speed until a very soft dough forms, about 2 minutes. -Add butter and continue beating at medium speed until dough is smooth, soft, and elastic (adding more milk or flour to achieve good consistency if needed), about 4 minutes (it will be quite sticky). -Add dough to large oiled bowl and tightly with plastic wrap. -Let dough rise in a warm place until doubled in bulk, about 1 hour. -Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square. -Stir together brown sugar, cinnamon, and 2/3 c. granulated sugar and sprinkle evenly over dough. -Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. -Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices. -Arrange slices, cut sides up, into prepared 9x13 pan, spacing evenly as they will bulk up. -Cover with plastic wrap and place in fridge overnight to rise (you can also just let rise at room temp until doubled in bulk about 1 -1 1/2 hours). -In morning, remove rolls from fridge and preheat oven to 350 degrees while they comes to room temperature. -Bake rolls in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes. -Meanwhile, stir together powdered sugar, vanilla and milk with a fork until smooth. -Drizzle over buns while still relatively hot. -Serve buns warm or at room temperature.
I'm southern, I live in the north (you'll never convince me MD is not the north) and I'm slightly sarcastic, sorry it just happens, like poop happens, my sarcasm happens too~
I LOVE my husband, my daughter, and my dogs, and I’m a Christian, though not always the best example. I try to do it all, but know i can't alone. I brighten my journey with a few bows, sparkles, monograms, and heels. This is how I brought my southern roots to the north!