Cinnamon Rolls

Homemade Cinnamon Rolls

4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Cinnamon
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Cinnamon
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Vanilla
4 to 5 tsp/20 to 25 mL milk

Combine 1-1/2 cups/375 mL of the flour and yeast
in large mixing bowl. Heat the 1-1/4 cups/325 mL
milk, vanilla, sugar, butter, salt, and cinnamon
just until mixture is warm (120-130°F/50-55°C),
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/1-cm 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 x 8-inch/30 x 20-cm rectangle. Spread with
3 tbsp/45 mL 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 x 9-inch/33 x 23-cm baking dish. Cover
and let rise until nearly doubled (about 30 minutes).
Bake at 350°F/180°C 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.