Frosted Cinnamon Rolls

Cinnamon rolls, fresh out of the oven, are hard to beat. When I was a kid, I did not like cinnamon all that much, so I am not sure that I appreciated these rolls when Mom made them. Now that I have matured, I love cinnamon. These cinnamon rolls are so delicious; it was hard to only eat one when they were fresh out of the oven.

Don't avoid this recipe because it requires the use of yeast. With a little practice, yeast is easy to work with and worth the results. One key is to use the right temperature of liquid. Mom's recipe simply states to use lukewarm water to proof the yeast. Mom never used a thermometer and it always worked for her. I prefer to use a thermometer to make sure the water is about 100 degrees. Proofing yeast means to make sure the yeast is active before adding it to the dough by placing the yeast in warm liquid with a touch of sugar should "wake up" the yeast and it will start to foam, which is the proof that the yeast is active.

Frosted Cinnamon Rolls 

• 1 package yeast
• 1/4 cup lukewarm water
• 1 cup milk, scalded
• 1/2 cup butter, melted
• 2/3 cup sugar
• 1 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 4-5 cups flour

Topping

• 1/2 cup butter, melted
• 1 cup sugar 
• 1 tbsp. cinnamon
• 1-2 cups powdered sugar
• 1 tsp. vanilla
• 2-4 tbsp. water

Dissolve yeast in water with a bit of sugar until foam appears. In a bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, vanilla and eggs. Beat in 2 cups flour. Work in 2 more cups flour until soft dough forms. Knead on floured surface, adding in additional flour, until smooth and elastic. Place in a greased bowl; cover and let rise until double in size. 

Turn out onto a well-floured surface. Divide in half. Form each half into a long roll. Cut into 12 pieces. Stretch each piece and twist into a rope about 1/2 inch in diameter. Coil dough starting at the center and working out. Dip the top of each roll into melted butter, then the sugar mixed with cinnamon. Place on a buttered baking sheet. Cover and let rise until doubled in size. Bake at 375 for 20 minutes. Cool.

For the frosting, mix the powdered sugar, vanilla and water together until spreadable. Spread or drizzle the frosting on each roll. Enjoy!