Gooey Cinnamon Rolls
Snow days (or any days) call for freshly baked Cinnamon Rolls. You probably have all the ingredients so a trip to the store won’t be necessary. It’s not hard, just a bit of inactive time. I’ve attached the recipe below, enjoy!
INGREDIENTS
Cinnamon Rolls Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup milk - scalded in microwave
1/4 cup sugar
1/3 cup sweet cream butter, melted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar+ 2 Tbs Cinnamon (save some to sprinkle in the pan)
Glaze:
4 tablespoons melted butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot milk
Directions:
Preheat oven to 350 degrees.
*In a small bowl, dissolve yeast in warm water and set aside.
*In a large bowl mix milk, sugar, melted butter, salt, and egg.
*Add 2 cups of flour and mix until smooth.
*Add yeast mixture. Mix in remaining flour until dough is easy to handle. You can do this in an electric mixer if you have a dough hook attachment, just be careful not to over mix. Knead dough on a lightly floured surface for 5 to 10 minutes.
*Place in a well-greased bowl, cover and set aside. I put the dough back in my mixing bowl that I just used.
Boil water in a tea kettle or pan. Pour boiled water into a large casserole dish and place the dish in an oven on the bottom rack. The oven is NOT on. Place the bowl of covered dough in the oven and close the oven door. The boiled water will create a nice humid warm environment so the dough rises and is light and fluffy. Let the dough rise in the oven for an hour to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
* Spread melted butter all over the dough. Mix sugar + cinnamon and sprinkle over buttered dough. *Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of the baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. You can leave the dough on the counter at this point. Bake for about 15-20 minutes, just keep an eye on it till light brown on edges. You don't want to overcook it.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot milk 1 Tbs. at a time until the glaze reaches the desired consistency. Spread over slightly cooled rolls. Enjoy!