INGREDIENTS REQUIRED FOR THE DOUGH
2 packages active dry yeast
1 cup warm water
2/3 cup sugar, IN ADDITION TO IT
1 teaspoon castor sugar
1 cup warmed milk
2/3 cup softened butter
2 teaspoons of salt
2 eggs, slightly beaten
7 cups flour
Filling INGREDIENTS REQUIREMENT
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
Creamy Glaze INGREDIENTS
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed
HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH
In a small bowl mix together the warm water, yeast and sugar and set it aside. Now take a large bowl and mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (the dough will be sticky). Turn out onto a well-floured board; knead for about 5-10 minutes. Place it in a well-buttered plastic bowl, cover and allow it to rise in warm place until doubled in bulk, for about 1to 1 1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out on floured surface into a 15x20" rectangle.
FILLING for cinnamon rolls: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake for about 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
HOW TO MAKE ICING FOR CINNAMON ROLLS: take a medium size bowl and mixthe melted butter, powdered sugar and vanilla in it now add hot water 1 Tablespoon at a time until theglaze reaches the consistency required for spreading. Spread over slightly cooled rolls.
2 packages active dry yeast
1 cup warm water
2/3 cup sugar, IN ADDITION TO IT
1 teaspoon castor sugar
1 cup warmed milk
2/3 cup softened butter
2 teaspoons of salt
2 eggs, slightly beaten
7 cups flour
Filling INGREDIENTS REQUIREMENT
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
Creamy Glaze INGREDIENTS
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed
HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH
In a small bowl mix together the warm water, yeast and sugar and set it aside. Now take a large bowl and mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (the dough will be sticky). Turn out onto a well-floured board; knead for about 5-10 minutes. Place it in a well-buttered plastic bowl, cover and allow it to rise in warm place until doubled in bulk, for about 1to 1 1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out on floured surface into a 15x20" rectangle.
FILLING for cinnamon rolls: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake for about 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
HOW TO MAKE ICING FOR CINNAMON ROLLS: take a medium size bowl and mixthe melted butter, powdered sugar and vanilla in it now add hot water 1 Tablespoon at a time until theglaze reaches the consistency required for spreading. Spread over slightly cooled rolls.
