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Cinnamon Rolls from Scratch (But worth every bite!) Recipe

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This recipe for Cinnamon Rolls from Scratch (But worth every bite!), by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Burger McLaughlin


c. warm water
1 egg, lightly beaten
1 pkg. yeast ( oz.)
2 tsp. vanilla
1 c. warm milk
3 - 4 c. flour
1/3 c. sugar
1 tsp. salt
4 Tbs. butter, softened

3/4 c. light brown sugar, packed
3/4 c. walnuts or pecans, chopped
2 tsp. cinnamon
4 Tbs. butter, softened

Sweet Glaze (don't skimp)
1 1/2 c. powdered sugar
2 1/2 Tbs. milk or light cream
2 Tbsp. butter, melted
2 drops vanilla

Pour water into a small bowl. Sprinkle in the yeast the let dissolve (about 5 min). In a large bowl, stir together the warm milk and sugar. Then stir in the dissolved yeast, egg, and vanilla. Stir 2 cups of the flour into the liquid, then beat well for 100 strokes. Cover bowl with plastic wrap and let rest for 15 minutes.

Stir the salt and butter into the batter. Add remaining flour, and 1/3 c. at a time, stirring well each time. When the dough gets tough to stir, flour hands and knead the dough for 2 3 minutes.

Transfer the dough to a well-floured counter and continue to knead it for about 6-7 minutes, until its smooth and elastic. Put the dough in a large, clean, lightly oiled bowl, turning to coat the entire surface. Cover the bowl with plastic wrap and set aside in a warm spot until the dough doubles in size (about 1 hour).

Add all ingredients to a small bowl and stir together until combines.

Grease a 9x13 pan.
When dough has risen, punch it down several times to deflate. Then knead the dough again on a lightly floured surface for 1 minute. Cover the dough with plastic wrap and let it rest for 10-15 minutes.

Reflour your working area and using a floured rolling pin, roll the dough into a 12 x 16 in rectangle, with longest edge closest to you. Spread the soft butter over the dough, leaving a 1 in. border along the long edges. Sprinkle buttered area with cinnamon-nut mixture, pressing it down gently. Lightly moisten both long edges with water.

Starting with the long edge closest to you, snugly roll up the dough. Pinch the seam together. With a sharp serrated knife, score the dough in the center, then at the center of each half. With those marks as guides, cut the dough into 12 equal pieces.

Evenly space the rolls in the pan, brushing the outer edges with a little melted butter to keep them from sticking as they bake. Cover the pan with plastic wrap and let the rolls rise until nearly doubled (about 35-45 minutes).

Heat the oven to 350oF.
Bake the rolls in the center rack for about 30 minutes, until just brown on the top and cooked through.
Remove from oven and let cool.

Sweet glaze:
In a small mixing bowl, add all above ingredients and whisk well to blend. The icing should be smooth, but not runny. Add a little extra milk or cream, if needed. Drizzle over rolls.

Personal Notes:
Personal Notes:
Riley requests that I make these cinnamon rolls whenever she has friends sleeping over or if we have visitors staying overnight. I often make them to take camping to have for breakfast as well. Once you have them, you won't want to try any others.




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