Cinnamon Rolls

I was watching a movie and for no real reason at all, cinnamon rolls popped into my head and after rummaging through cabinets I found I actually had all the ingredients for the buns! I love finding the stuff you need to make something you're craving. I made the dough and rolled the buns up and allowed them to proof overnight in my fridge so they were ready for breakfast the next morning.

Ingredients
1 (1/4-ounce) packages dry yeast
1/4 cup warm water
2 eggs
1/4 cup sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup butter, melted

Filling:

2 tablespoons all-purpose flour
1/2 stick butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon

Icing:

1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Directions

Spray a large mixing bowl with nonstick spray.

1. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.

2. In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast.

3. Add 1 cup flour and mix until smooth.

4. Add melted butter and mix well. Add remaining 1 1/2 cups of flour in stages and mix until stiff dough is formed.

5. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.



Filling:

1. On a cutting board, sprinkle 2 tablespoons flour.

2. Combine sugar and cinnamon in a bowl and set aside.

3. Punch down and roll out dough to approximately 8 x 10-inch rectangle.

4. Spread with butter. (using your hands works best)

5. Sprinkle sugar and cinnamon.

6. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size.




7. Make glaze while cinnamon rolls bake: Mix all icing ingredients in medium size bowl with whisk until smooth. Drizzle glaze over on top of the cooled rolls.

If making immediately then bake for 20 to 25 minutes in a 325 oven until browned evenly. Remove from the oven and allow to cool completely. I flipped mine before serving so the cruncy sugary bottom of the pan ended up on top of the roll. Once cooled, pour glaze over top.

If making later after second rise cover rolls with saran wrap and place in the fridge overnight. In the morning, pull out rolls and allow to come back up to room temp. Bake as directed above.