Cinnamon Rolls

Day One: I decided to make cinnamon rolls. My three kids love to make cinnamon rolls on cold mornings when we will be around the house for several hours.  


Cinnamon Rolls:
2 packages of yeast
1/2 cup hot water (90-110 degrees)
1 tablespoon white sugar
1/2 cup butter melted
3/4 cup warm milk
1/2 cup white sugar
1 egg
1 teaspoon salt
2 1/4 cup whole wheat flour
2 cups of white bread flour






Dough filling:
1/2 cup of cold butter cut into small pieces
1 1/4 cup dark brown sugar
1/2 cup white sugar
2 tablespoons of cinnamon


Frosting:  
1/2 pound of powdered sugar
2 to 3 tablespoons  cold water
2 teaspoons vanilla


Place the yeast packages, 1/2 cup warm water (90-110 degrees) and one tablespoon of sugar in a small bowl.  Stir and allow to sit for 5 minutes.  The yeast mixture will become foamy.  If the yeast does not start to grow throw the yeast mixture away and start again.


Melt the 1/2 cup butter and combine with 3/4 cup of warm milk.  Place the butter/milk mixture into a mixer with a dough hook or stir by hand in a bowl.  Add the yeast mixture to the milk mixture and start the mixer on low.  Add the egg, salt and 1/2 cup sugar, then add the flour 1 cup at a time. Mix for 2 minutes or until the dough pulls away from the sides of the bowl.  If the mixture is to wet you can add 1 tablespoon of flour at a time.  If the dough is too dry you can add 1 tablespoon of water until the dough forms.




Place the dough on a floured counter and begin to knead the dough for 5 minutes with the palm of your hand. If the dough is to sticky just add a little more flour to the dough.


Place the dough in a greased bowl and cover with plastic wrap.  Allow dough to rise for 1 hour or until it has doubled in size.  Place the dough in a warm spot free of drafts.


Remove the dough from the bowl and place on a floured surface.  Roll out the dough with a rolling pin to 12 x 24 inches.  Cut the 1/2 cup of cold butter up into little pieces.  Sprinkle the butter, brown sugar and cinnamon evenly over the dough.   Roll the dough into a log shape.  Cut the dough in 1 1/2" slices using a knife.  You should get 24 pieces.


Place the dough pieces on a cookie sheet lined with parchment paper.  Allow dough to rise one more time in warm spot for 1 hour.


Preheat oven to 350 degrees. Bake in the center of the oven for 20 minutes or until desired brown-ness has occurred.  Remove rolls from the oven and allow them to cool.


Frosting: Mix powder sugar, vanilla and cold water in a bowl with a wire wisk.  If the icing is to thick add some more water 1 teaspoon at a time.  If the icing is to thin add some powder sugar a little at a time. Drizzle the icing over the cooled cinnamon rolls.  Serve warm or cold.


Serving Size:  12 Cinnamon Rolls