This recipe made quite a few rolls - 12 large ones and then 12 mini ones from the scrap. It was so fun watching the rolls rise into each other.
The best part was the intoxicating smell as these rolls baked. The smells competed with the gorgeous lilies I received for Mother's Day. Mmmmm....
Adapted from Joshua Kennon
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/4 tsp instant yeast
3/4 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Allow the dough to come together with the dough hook of the mixer.
Put the ball of dough into a bowl that is sprayed with cooking spray. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.
Once the dough has risen, roll it out into a 16 x 21" rectangle. Spread the softened butter on the dough and then sprinkle with brown sugar and cinnamon.
Roll up the dough starting with the longer side and cut into 12 cinnamon rolls (or more smaller rolls, if you prefer). To even out the rectangle, I cut off all the edges and the scraps made an additional 12 mini rolls.
Place the cinnamon rolls in a lightly greased rectangular pan. Let the rolls rise another 30 to 60 minutes.
Preheat oven to 350 degree. Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes.
Eat warm as is or with some delicious cream cheese frosting.