The Best Cinnamon Rolls

When you add a little love they are even better!

SWEET LOAF BREAD RECIPE

INGREDIENTS:

3-4 c. All-Purpose Flour 

1/2 c. Sugar

1/2 tsp. Salt 

2 pkgs. Active Dry Yeast

3/4 c. Milk 

1 c. Butter or Margarine

1 Egg

DIRECTIONS:

About 3 hours before serving in a large bowl, combine the first 2 cups flour, sugar, salt, and yeast. In a medium saucepan over low-heat, heat milk, 1/2 cup water, and butter or margarine until very warm (120°F to 300°F if you get to hot it will kill the yeast, too cold will slow rising process). Butter or margarine does not need to melt. Mix at a low speed with mixer, gradually pouring the liquid into the dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in egg add another 1-1/2 cups flour; continue beating 2 minutes, occasionally scraping bowl. If required, with a spoon stir in enough additional flour to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in a large greased bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80° to 85°), away from drafts until doubled, about 1 hour. Dough is doubled when two fingers pressed lightly into dough leaves a dent. Punch down dough. Turn dough onto lightly floured surface and proceed with Cinnamon Roll recipe below. 

NOTE: Make sure the yeast is not expired, having good yeast and the steps in adding the yeast is the most important part of this recipe along with kneading the dough.

CINNAMON ROLLS

Have ready the Basic Sweet Dough Recipe Above:

INGREDIENTS:

1 cup Brown Sugar, packed
1 Tbsp. Cinnamon (or more if you like Cinnamon)
1 cup Nuts, chopped (Pecans or Walnuts) Optional

In a small bowl combine packed brown sugar, cinnamon and set aside. Chop nuts (optional) and set aside. Roll dough into rectangle on a floured surface with a lightly floured rolling pin, roll dough into approximately a 18- x 12-inch rectangle; brush generously with melted butter or margarine and evenly sprinkle sugar mixture and nuts. Starting from 18-inch side, tightly roll dough (jelly-roll fashion); pinch seams to seal. Cut dough crosswise into 1-inch slices; place in greased baking dish, cut sides down. Cover with towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 400°F degrees. Bake rolls 20 minutes or until golden brown. Cool in pan. Drizzle with Sugar Glaze. Makes approximately 18 rolls.

SUGAR GLAZE: In small bowl, stir 2 cups confectioners’ sugar, 1/2 teaspoon vanilla extract, ½ teaspoon cinnamon and about 3 tablespoons water or milk until smooth.