How to Make Cinnamon Rolls

Admittedly, cinnamon rolls are not that easy to make. But once you get the hang of it, you'll want to perfume your kitchen on a regular basis with those wonderful rolls baking in the oven. And it's not so bad if you make the rolls the night before and refrigerate them. Makes 24 rolls.

Things You'll Need

• 1/2 tsp. salt
• 1 c. milk
• 1/3 c. plus 1/2 c. sugars
• 2 eggs
• 1/3 c. butter
• plastic wrap
• 2 tsp. cinnamon
• saucepans
• 1 package active dry yeasts
• electric mixer
• baking pans
• mixing bowls
• wooden spoons
• pastry brushes
• 4 to 4 1/3 c. all-purpose flour
• Plastic Wrap
• Baking Pans
• Electric Mixer
• Mixing Bowls
• Pastry Brushes
• Saucepans
• Wooden Spoons
• Mixing bowls

Instructions

1. Combine 2 c. of the flour and the yeast in a large mixing bowl. Set aside.

2. Heat milk, 1/3 c. of the sugar, 1/3 c. of the butter and salt, stirring, in a medium-sized saucepan until just warm and the butter has almost melted.

3. Add milk mixture to flour mixture. Add eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping down the sides of the bowl. Stir in as much of the remaining flour as you can with a wooden spoon.

4. Turn dough out onto a flat, floured surface.

5. Knead in just enough of whatever flour remains so that the dough is soft, smooth and elastic. This should take about 4 minutes of kneading time.

6. Shape dough into a ball, place in a large, lightly greased bowl, and turn once so that the dough is greased all over.

7. Cover bowl tightly with plastic wrap, place in a warm spot and allow to rise for 1 hour, or until the dough has doubled in size.

8. Punch dough down after it has risen and turn out onto a lightly floured surface.

9. Divide dough in half, cover, and let rest 10 minutes.

10. Lightly grease two 9-by-1 1/2-inch round baking pans.

11. Roll each dough half into a 12-by-8-inch rectangle.

12. Brush the melted 3 tbsp. of butter over the dough.

13. Combine 1/2 c. sugar and the cinnamon and sprinkle over the dough.

14. Roll each piece of the dough up, as you would a sleeping bag, but starting from the long side.

15. Seal the seam when finished rolling up the dough by pinching the dough with your fingers and smushing it into the main body of the rolled up dough.

16. Slice each rolled-up log into 12 equal pieces and place in the greased baking pans.

17. Cover the pans and let the dough rise in a warm place until nearly double in size, about 30 minutes.

18. Bake rolls in a preheated, 375-degree F. oven for 20 to 25 minutes, or until golden.

19. Cool rolls slightly, then remove from pans. Serve.

Tips & Warnings

• Rolls can be partially prepared, up to the point where you cover the shaped rolls, ahead of time. Refrigerate the shaped rolls for 2 to 24 hours. When ready to attend to the rolls, just uncover them, let stand at room temperature for 30 minutes, and then bake as directed.

• If desired, drizzle the rolls with an icing made of powdered sugar (just combine 1 c. powdered sugar, 1/4 tsp. vanilla and 1 tbsp. milk or orange juice).

• Try adding nuts or raisins to the rolls; mix in with the cinnamon and sugar.