If you’re looking for healthy, this is not your recipe. If you are looking for sweet, coma inducing, diabetes causing, obesity enforcing, deliciousness… look no further. These cinnamon rolls are amazing. Amazing. Delicious.
1 cup milk, warmed
1 pkg yeast
5 cups flour
1 tsp salt
1/2 cup sugar
1/3 cup butter, softened
1 cup sugar
1 cup brown sugar
1/2 cup cinnamon
3/4 cup butter, melted and divided
1 stick butter, softened
2 cups powdered sugar
2 tsp vanilla
1.5 – 2 tbsp milk
1/2 cup chopped pecans, optional
Warm milk in a large bowl, sprinkle yeast on top of warm milk and let set 5 minutes. Yeast will start to bubble and foam.
In mixer bowl cream butter and sugar, add eggs and mix well. Add salt and flour and mix well. Add milk mix and mix well again. Dough sould be soft dough, slightly sticky, but still forms a ball.
Place dough in oil coated bowl (slightly coat dough in oil also), cover and let double in size. Approximately 1 hour.
Turn dough out onto floured surface and roll out to 1/4 – 1/2 inch thick.
Mix cinnamon, sugar, and brown sugar together in a bowl. Brush dough with 1/2 cup melted butter, set remaining aside, then sprinkle well with filling. Note: I didn’t mix my filling in this picture.
Starting at outer edge, roll dough, semi-tightly. Then cut into 1.5 inch slices. Place into baking dish, touching, but not squeezed in tightly.
Cover and allow to double in size again. Apx 30-40 mins.
Preheat oven to 350*. Brush cinnamon rolls with remaining melted butter and bake for 25-30 mins or until golden brown. Watch closely because this time depends on your ovwn and how thick you roll out the dough.
While cinnamon rolls are baking mix icing ingredients. Icing should be semi-thick, think about how store-bought icing looks. If it’s too thin add more powdered sugar, if it’s too thick, add more milk.
Allow rolls to rest for 5 mins after baking, then top with icing.