Breads Yeast: Cinnamon Rolls 19 by Recipe Cottage

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	Cinnamon Rolls 19

		Homemade Cinnamon Rolls 4-1/4 to 4-3/4 cups / 1 to 1.2 L all-purpose flour 1 package quick-rising active dry yeast 1-1/4 cups / 310 mL milk 1 tsp / 5 mL vanilla 1/4 cup / 60 mL sugar 1/4 cup / 60 mL butter or margarine 1 tsp / 5 mL salt 1 tsp / 5 mL cinnamon 2 eggs 6 Tbsp / 90 mL butter or margarine, softened 1/2 cup / 125 mL brown sugar 4 tsp / 20 mL cinnamon 1 cup / 250 mL sifted powdered sugar 1 tsp / 5 mL vanilla 4 to 5 tsp / 20 to 25 mL milk In a large mixing bowl, combine 1-1/2 cups / 375 mL of the flour and yeast. Heat the milk and the next 5 ingredients just until mixture is warm, stirring constantly. Add the milk mixture to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. With a spoon, stir in as much of the flour as you can (dough will be soft). Knead in enough of the flour to make a moderately soft dough (3 to 5 minutes). Shape into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until doubled in size (1 to 1-1/2 hours). Punch down dough. On a lightly-floured surface, divide dough in half; shape each half into a smooth ball. Cover and let rest for 10 minutes. On a lightly-floured surface, roll half the dough into a 12x8-inch / 30x20-cm rectangle. Spread with 3 Tbsp / 45 mL of the butter. Combine the brown sugar and cinnamon; sprinkle half over the rectangle. Roll up from short side. Seal edges; repeat with remaining dough. Slice one roll into 8 pieces and the other into 7 pieces. Arrange slices evenly, cut side up, in greased 13x9-inch / 33x23-cm baking pan. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350 F / 180 C for 25 to 30 minutes or until light brown. Invert at once onto wire rack; invert again. Cool slightly. Drizzle rolls with a combination of the powdered sugar, vanilla and milk. Serve warm. Makes 15 servings.