Cinnamon Rolls

 

These are my Christmas morning, General Conference and I'll make it when I get a request tradition. They taste so good, but should be eaten sparingly because they are so rich! Just try and enjoy every bite. My mouth is watering right now!

Cinnamon Rolls
1 1/2 cup sugar
3 Tablespoons cinnamon
2 packets active dry yeast(or 4 1/2 teaspoons yeast)
1 teaspoon sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups sugar
2/3 cups melted butter
2 teaspoons salt
2 eggs, slightly beaten
up to 8 cups flour
1/2 cup melted butter
1/2 cup melted butter(that's right, more butter)
1/3 cup sugar
4 cups powdered sugar
2/3 cups melted butter
2 teaspoons vanilla
1 teaspoon maple extract
up to 6 Tablespoons hot water

Mix together 1 1/2 cups sugar and the cinnamon; set aside.

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; set aside.

In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt and eggs; add yeast mixture and 4 cups flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.

Turn dough out onto a well floured surface and knead about 8 minutes.

Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, 1-1 1/ hours.

Punch down dough and let rest for 5 minutes.

Roll dough out onto a floured surface into a 15x20-inch rectangle

Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough.

Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread.

Coat bottom of 13x9x2-inch baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.

Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.

Bake rolls in a 350 degree oven for 25-30 minutes, or until golden brown.

Stir together powdered sugar, 2/3 cups melted butter, and extracts. Stir in hot water, 1 Tablespoon at a time, until the glaze reaches desired spreading consistency.

Spread over slightly cooled rolls.

These can be made smaller, by dividing the dough in half after you punch it down and let it rest for 5 minutes. Then roll into two 15x20-inch rectangles, buttering an extra pan, and continuing with the recipe directions. I prefer this method.