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The Ultimate Cinnamon Roll

List of Ingredients





1/4 cup butter or margarine
1/2 cup Milk

1/2 cup granulated sugar
1 teaspoon salt
1/2 cup warm water
2 packages active dry yeast
2 eggs – beaten
4 1/2 cups unbleached flour
---Filling
1/4 cup butter or margarine (melted) 1/2 cup light brown sugar
1/2 cup white sugar
1 tablespoon ground cinnamon



Recipe



Proof yeast by mixing in warm water in large bowl. When it is bubbly and obviously working, melt 1/4 C butter in 1/2 C milk in a small bowl in the microwave or a saucepan. Add 1/2 C sugar and salt (if you
use it...really don't need it). Cool to lukewarm and stir into yeast mixture. Add beaten eggs and 1/2 of the flour, beat until smooth. Add rest of flour a bit at a time, working in with hands when dough becomes too heavy for spoon. Knead in bowl for about 5 minute, then cover with a clean linen towel and sit in a warm, moist place for 1 hour (until doubled in size). Punch down dough and dump out on a lightly floured breadboard. Roll out into a large square, flattening bubbles as you go. Spread generously with melted butter, then
sprinkle sugars and cinnamon over butter to your own personal taste. (I like LOTS). Roll up like a large jellyroll; slice in 1" slices. Cover with the linen towel and return to the warm spot for about 1 hour (until rolls are nice and puffy). Bake in a 350 degree oven for 20-25 minutes. If serving immediately, spread with glaze below as soon as they come out of the oven, and serve. If saving to eat through the week...cool completely and store in refrigerator in an airtight container. Mix up the glaze and refrigerate in airtight
bowl. When ready to serve, give each roll 30 minutes in the microwave on high. Add a dollop of glaze and a squirt of squeeze butter and microwave for another 10 seconds before serving.

Glaze
1 C confectioners sugar 1 tsp. vanilla
Mix in room-temperature water until spreading consistency.