Cinnamon rolls

Cinnamon rolls

Ingredients/Components

• sugar - 2 Tbsp
• cinnamon - 2 4
• pkg - 1 oz
• milk - 1 2
• egg - 1 item
• powdered sugar
• dash of salt - 1 item
• butter or margarine, softened - 2 Tbsp
• dash of vanilla - 1 item
• very hot water - 1 c
• chopped walnuts or pecans optional - 1/2 1
• Filling:1 stick butter or margarine, softened

How to make cinnamon rolls:

Filling:1 stick butter or margarine, softened2 to 4 tsp. cinnamon1/2 to 1 c. chopped walnuts or pecans (optional) Glaze:1 c. powdered sugar1 to 2 Tbsp. milk dash of vanilla dash of salt Grease 13 x 9 x 2-inch pan. Heat oven to 375°. In mixing bowl, combine hot roll mix, sugar and contents of the roll mix yeast package. Stir in hot water, butter and egg until dough pulls away from side of bowl. Using greased or floured hands, shape dough into a ball. Knead for 5 minutes, until smooth (by hand or use stand mixer with dough hook if available). If using hands, sprinkle dough with flour to reduce stickiness.

Cover dough with large bowl and let rest for 5 minutes. On floured surface, roll dough out to 15 x 10-inch rectangle. Spread rectangle with as much softened butter or margarine as your conscience allows (I use about 1 stick). Then sprinkle the buttered dough with brown sugar, cinnamon and chopped nuts (if desired). More butter and sugar will result in richer, gooier, more caloric rolls, but honestly, how often do you fix homemade cinnamon rolls? You might as well make them good.

Roll rectangle up tightly, from short side to short side, pressing edges to seal. Cut roll into about 12 pieces and place, cut side down, in greased pan. Cover loosely with plastic wrap or a kitchen towel and set in a warm place to rise, about 30 minutes.

Uncover and bake at 375° for 20 to 30 minutes, until nicely browned. House will smell terrific. Cool 1 to 2 minutes and remove from pan

Recipe categories: Breads, Yeast breads, Brunch.