Directions: |
Directions:Warm milk slightly in a microwave safe bowl (about 30 seconds). Sprinkle yeast over top and add a pinch of sugar. Let set until foamy (about 5 minutes).
In the bowl of a stand mixer whisk butter, egg, sugar, salt, and vanilla until combined. Add yeast mixture and combine. Add 3 c. flour and whisk until smooth. Switch to the dough hook and add more flour (while mixing) ½ c. at a time until dough no longer sticks to the side of the bowl (about 1 more cup). Continue beating with dough hook for about 10 minutes.
Dump dough onto a lightly floured surface and knead by hand a couple of minutes. Form into a ball, cover with buttered plastic wrap and a kitchen towel and allow to rest until doubled in size, about 1 to 1½ hours.
Punch dough down and roll out to a 16 in. x 24 in. rectangle (if dough springs back let set for a few minutes). It should be about ¼ in. thick. Combine filling sugar & cinnamon, soften the butter, chop the nuts or whatever you are using for filling.
Butter a 15 x 10 inch shallow baking pan (or two smaller ones).
Spread softened butter over dough. Sprinkle sugar mixture evenly over top leaving a ½ inch edge. Add nuts or raisins if using. Begin rolling from one long side into a log. Seal by lightly basting the clean edge with water and then pinching the seam.
To cut the rolls, slip a long piece of dental floss under the roll; pull the floss ends in opposite directions to cut a single roll. Repeat every 2 inches to cut 12 rolls. Place rolls cut side down in prepared pan(s) about 1 inch apart, don't crowd them.
If you want to hold them overnight just cover and refrigerate at this point, then remove from the refrigerator and allow to sit in a warm spot until doubled in size. If baking immediately, cover with buttered plastic wrap and let set until doubled in size, about 1 hour.
Preheat oven to 350º. Bake until very lightly browned, about 20 minutes.
Make the glaze by combining all ingredients in a small bowl and whisking until smooth. Drizzle over warm baked rolls and serve. |
Personal
Notes: |
Personal
Notes: This is my mother's recipe. But trust me, I have added way more explanation and direction than she gave me. I did take liberties with the glaze and substituted one I personally like better (hers was confectioner's sugar & vanilla, thinned with a bit of milk to proper consistency). You could also spread them with a cream cheese icing if you prefer. Sorry Mom, don't come haunting me for changing it.
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This recipe for Grandma's Cinnamon Buns is from