Cinnamon Rolls (2)

4-1/4 to 4-3/4 cups all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups milk
1 teaspoon vanilla
1/4 cup sugar
1/4 cup butter
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
6 tablespoons butter, softened
1/2 cup brown sugar
4 teaspoon cinnamon
1 cup powdered sugar
1 teaspoon vanilla
4 to 5 teaspoons milk

Combine 1-1/2 cups of the flour and yeast in large mixing bowl.

Heat the 1-1/4 cups milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).

The dough is ready for shaping when you can lightly press two fingers 1/2-inch into dough and an indentation remains. Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch rectangle. Spread with 3 tablespoons of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.

Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes).

About 15 minutes before baking, preheat oven to 350°F

Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk.

Serve rolls warm or store in an air-tight container.

Makes 15 servings.


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