Cinnamon Rolls

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Christmas is my absolute favorite holiday of the entire year….I just love the warm colors of red and green, Christmas trees with lights and ornaments everywhere, falling snow, and most importantly the Christmas songs!  Getting all the gifts, cookies baked, and cards mailed was definitely stressful, but I can proudly say the Christmas season is over…whew.

Christmas day, I decided to bake cinnamon rolls.  A long time ago I wrote down this recipe from my Aunt Barb, thinking that one of these days I would give it a try.  These cinnamon rolls are SO much better than any Cinnabon or and restaurant-made cinnamon roll.  What I love about these is that it’s not too heavy with the sugar and cinnamon.  There is a very light spread of the mixture, and the glaze on top is a light addition to the rolls, making them just so amazingly perfect!

If you have the time to set aside a few hours to make these, it is completely worth the wait.  Charlie at first complained about waiting for breakfast, but after taking a bite of the rolls, he said it was COMPLETELY worth all of the wait and dishes.  Hope you guys decide to make these!  They are so yummy, and I think I’m gonna heat up another cinnamon roll!  🙂

YIELD: 16 rolls

TIME: 4 hours

INGREDIENTS
4-1/2 cups flour
1 package active dry yeast
1-1/4 cups milk
1/4 cup sugar
1/4 cup butter
1 tsp salt
2 eggs
6 Tbsp butter, softened
1/2 cup packed brown sugar
2 tsp cinnamon
1 cup powdered sugar
1 tsp vanilla
3-4 tsp milk

DIRECTIONS
Combine 1-1/2 cups flour and yeast in a large mixing bowl.  Heat the milk, sugar, 1/4 cup butter, and salt until warm and butter is almost melted, stirring constantly.  Add milk mixture to flour mixture until combined, then add eggs.  Beat for 30 seconds, scrape sides, and beat for 2-3 minutes.  Gradually add the remaining flour to the mixture until dough is soft.  Knead dough for 3-5 minutes either on a lightly floured surface, or by using the knead feature on your mixer (I added a little flour before using my kneading tool).  Shape dough into a ball and place in a lightly greased bowl, turning once.  Cover and let rise in a warm place for 1-1/2 hours.

Punch the dough down and on a lightly floured surface, divide the dough in two equal halves.  Shape each half into a smooth ball, cover, and let sit 10 minutes.  On a lightly floured surface, roll one ball to a 12×8″ rectangle.  Spread with 3 Tbsp butter, combine 1/4 cup brown sugar and 1 tsp cinnamon, and sprinkle on top.  Spread filling on top of butter evenly.  To roll, start at the longer end and roll the dough over the filling, tucking in the dough as you go.  Repeat all steps for the second ball of dough.

Slice each roll of dough into eight equal circles, totaling 16 pieces.  Place the circles in two greased square baking pans or one 13x9x2″ baking pan.  Cover and let rise for 30 minutes.  Bake at 350 F for 25 minutes, until golden brown.  5 minutes before the rolls are done, mix powdered sugar, vanilla, and milk until it reaches the consistency.  Once rolls are done, pour glaze evenly over each roll.  Let sit a couple minutes before serving on plates.

Hope y’all enjoy!

xoxo, Sara

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