These delicious, fresh-baked cinnamon rolls come courtesy of the Alberty family, recently featured here.
Dough:
2 c warm water
2 tbsp quick rise yeast
1/4 c brown sugar, plus 3 tbsp
4 tbsp butter, softened
5 c flour, divided
4 tbsp dry milk
1 3/4 tsp salt
Filling:
1 c butter, softened
3/4 c white sugar
3/4 c brown sugar
2 tbsp cinnamon
Glaze:
2 1/2 c powdered sugar
1 tsp vanilla
1/4 c warm water, give or take
Directions:
Put water, yeast and brown sugar in mixing bowl. Let mixture stand 5 to 10 minutes.
Add 4 tbsp soft butter. Stir with rubber scraper.
Add the dry milk, salt, and about two thirds of the flour, all. Mix 5 minutes with dough hook on electric mixer.
Add remaining flour and mix another 10 to 15 minutes.
Roll out dough on a floured surface into a rectangle about 1/4” thick.
Mix filling ingredients, but don’t whip too long or filling will run to bottom when baked. Spread filling on dough.
Roll up tightly, beginning with wide side. Cut approximately 1” thick slices. Put into a 11x13 inch greased pan & let rise for 20 to 30 minutes.
Bake at 350 for 25 minutes.
Mix last 3 ingredients and pour over rolls to glaze.