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Old-Fashioned Cinnamon Rolls

Servings: 18
These are probably the cinnamon rolls you had as a child, sweet and cinnamony, moist and tender with a simple buttery vanilla icing. All I can say is, they are scrumptious!

For the Rolls:
1 envelope (2 1/4 tsp./1/4 oz./7 grams) active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
Pinch granulated sugar
1 cup milk
10 tablespoons butter, divided
1/2 cup granulated sugar
2 large eggs
5 to 5-1/2 cups all-purpose flour, divided
1 teaspoon salt
4 teaspoons ground cinnamon

For the Icing:
1-1/2 cups confectioners' sugar
1 tablespoon butter, softened
3 tablespoons milk
1/4 teaspoon vanilla extract
Pinch ground cinnamon

1. Sprinkle yeast over warm water; add a pinch of sugar. Let stand 10 minutes, until foamy. Heat milk and 6 tablespoons butter over medium heat until warm, 105 degrees F to 115 degrees F (butter may not melt completely).

2. Combine dissolved yeast, milk mixture, 1/2 cup granulated sugar, and eggs in large bowl. Beat with a wooden spoon until well combined. Add 3 cups flour and salt; beat until smooth. Stir in 2 cups flour, 1 cup at a time, to make a soft dough. On lightly floured surface, knead dough 3 to 5 minutes until smooth and elastic, adding more flour if needed. Place dough in a large greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in bulk, 1-1/2 hours.

3. Melt remaining 1/4 cup ( 4 tablespoons) butter in saucepan. Combine 1/2 cup granulated sugar and cinnamon; set aside.

4. Grease a 15 x 10-inch jelly-roll pan. Punch down dough. On lightly floured surface with floured rolling pin, roll dough into a 20 x 14-inch rectangle. Brush with 2 tablespoons melted butter and sprinkle with cinnamon sugar. From one long side, roll up jelly-roll style; pinch seam to seal. Cut with a serrated knife into 18 slices, about 1 inch thick. Arrange slices cut side down in prepared pan. Brush remaining melted butter evenly over tops of rolls. Cover with wax paper and let rise until doubled, 45 to 60 minutes.

5. Heat oven to 350 degree F (180 C). Uncover rolls and bake 22 to 25 minutes, until lightly browned. Cool 15 minutes on wire rack. Remove from pan.

6. Meanwhile, for the icing, beat confectioners' sugar and butter in mixer bowl at medium speed until blended. Beat in 3 tablespoons milk, vanilla, and pinch cinnamon until smooth. With a spoon, drizzle icing evenly over tops of rolls.

Makes 18 rolls.

Make-Ahead Tip:
Prepare as directed above. Wrap well and freeze up to 1 month. Thaw at room temperature 4 hours.

Source: Ladies Home Journal
Date: March 4, 2003