Cinnamon Rolls revisited

So I've been making cinnamon rolls... a lot.  I don't know why.  Well, I do.  But, nevermind.

Anyway, I've made adjustments that need noting in my recipe.  So, here's the revised version...

Let me just tell you that I have never been able to make cinnamon rolls. They always, always turned out too hard and they didn't rise at all. But these! These! My mom found this recipe somewhere and it has changed cinnamon rolls around here forever. This recipe makes a huge batch and it's a miracle if I can get it to last two days.


Prize Winning Cinnamon Rolls
2 packages dry yeast (4 1/2 tsp)
1/2 cup warm water
1 Tbsp sugar
1/2 cup sugar
1 tsp salt
6 Tbsps melted butter
1 cup hot water
1 cup cold milk
8 cups flour
3 eggs, beaten

FILLING
6 Tbsp soft butter
2 cups sugar
4 tsps cinnamon

GLAZE
4 cups powdered sugar
6 Tbsps soft butter
2 Tbsp vanilla or maple flavoring
4-6 Tbsps milk

Pour yeast and sugar into 1/2 cup of warm water, stir. Let yeast mixture stand for 10 minutes (mixture will become bubbly, need a quart container to keep it from bubbling over).

In a large bowl combine 1/2 cup sugar, 1 tsp salt, 6 Tbsps melted butter, 1 cup hot water and cold milk, blend together and add yeast mixture. Stir in 2 cups flour, beat until smooth. Add the beaten eggs and continue to add flour until stiff enough to knead. Knead very lightly as this is a tender dough. (you can try the dough hook on your kitchen-aid if you like). After kneading, place in a greased bowl, let rise until double.  (DEFINITELY DO THIS - In the past, if I don't have time I don't let it rise but an hour or so.  Huge mistake.  When the dough doubles it becomes much more elastic and will roll out thinner, allowing for more spirl which = more filling fits.)

Divide dough in half and roll each half into a rectangle. Spread each rectangle with 3 Tbsps soft butter, 1 cup sugar and 2 tsps cinnamon (blend sugar and cinnamon together before sprinkling over buttered dough).

Roll up and cut each into 12 rolls. Let rise until double, then bake 20 - 25 minutes at 350 degrees.

GLAZE - Blend together powdered sugar, butter, flavoring and enough milk to make enough glaze to drizzle over cinnamon rolls.  Do not thin this too much.

I have mixed the dough and kneaded it, put it in a large covered tupperware bowl or 5 qt. ice cream bucket and refrigerated overnight. The next morning it's ready to make into rolls. Let rise a final time and bake.