Recipe

Grandma Carroll's Cinnamon Rolls Recipe

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Ingredients

1 1/2 tsps salt
1/4 c ground cinnamon
1 package (2 1/4 tsps) active dry yeast
Icing (recipe follows)
3/4 c (3/8 lb.) plus 2 tbsps butter, at about room temp
About 5 1/4 c all-purpose flour
1 1/4 c whole milk
1 1/4 c plus 3 tbsps sugar

Directions

Step #1 In a 2-quart pan over med-heat/flame, heat milk to lukewarm.
Step #2 In a large bowl, dissolve yeast in 1 c warm (110°) water.
Step #3 Let stand 5 mins.
Step #4 If using a heavy-duty mixer: With the paddle attachment, the salt, stir milk, 3 tbsps sugar, 2 tbsps butter, & 3 1/2 c flour into yeast mixture.
Step #5 Beat on high until slightly stretchy, about 2 mins.
Step #6 Switch to dough hook and, on medium speed, beat in 1 1/2 c more flour until a stiff dough forms.
Step #7 Continue beating until dough pulls cleanly from bowl, add more flour, 5 to 7 mins longer; if dough is still sticky, 1 tbsp at a time.
Step #8 If mixing by hand: With a wooden spoon, 3 tbsps sugar, stir milk, 2 tbsps butter, the salt, & 3 1/2 c flour into yeast mixture.
Step #9 Stir vigorously until slightly stretchy, 2 to 4 mins.
Step #10 Stir in 1 1/2 c more flour until a stiff dough forms.
Step #11 Scrape onto a floured board & knead until smooth, elastic, & no longer sticky, about 8 mins; add flour as required to prevent sticking.
Step #12 Return dough to bowl.
Step #13 Cover up bowl airtight & let dough rise at about room temp until doubled, 1 to 1 1/2 hrs.
Step #14 Scrape dough onto a floured board & press carefully to expel air.
Step #15 Divide in half.
Step #16 Roll each half into a 10- by 16-inch rectangle.
Step #17 Spread 6 tbsps butter over each rectangle.
Step #18 In a small bowl, mix 1 1/4 c sugar with cinnamon.
Step #19 Sprinkle top half the mixture over each rectangle.
Step #20 Starting from a long edge, roll each rectangle into a tight cylinder.
Step #21 Cut each cylinder into six equal pieces.
Step #22 Place, cut side down & slightly apart, in two 7- by 11-inch baking pans.
Step #23 Cover up pans & let this stand at about room temp until rolls are almost doubled in size, 1 to 1 1/2 hrs.
Step #24 Bake in a 350° oven until rolls are browned, 30 to 35 mins.
Step #25 Cool in pan 10 mins, then drizzle with icing.
Step #26 Serve warm from the pan.
Step #27 Icing: In a bowl, mix 3 c powdered sugar, 1 tsp vanilla, & 1/4 c water.
Step #28 Thin with water if icing is too thick to drizzle.
Enjoy the Grandma Carroll's Cinnamon Rolls recipe