In a small bowl mix together warm water, yeast,
and 1 tsp sugar and set aside. In a large bowl,
mix milk, 2/3 cup sugar, 2/3 cup melted butter,
salt, and eggs, stir well and add to yeast
mixture. Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough
is slightly stiff (dough will be sticky). Turn
onto well floured board and knead 5-10 minutes.
Place in well buttered bowl, cover and let rise in
warm place, free from drafts, until double in
size, about 1 to 1 ½ hours. When doubled, punch
down dough and let rest 5 minutes.
Roll onto floured surface into a 15x20 rectangle.
Spread dough with ½ cup melted butter. Mix
together 1 ½ cups sugar and cinnamon, next
sprinkle over buttered dough. Sprinkle with
walnuts, and roll up jellyroll-fashion and pinch
edge together to seal. Cut into 12 to 15 slices.
Coat bottom of 9x13 and 8” square baking pans with
½ cup melted butter, next sprinkle with ¼ cup
sugar. Place cinnamon roll slices close together
in pans. Let rise in warm place until dough is
doubled in size, about 45 minutes. Bake in
preheated oven at 350 degrees for 25 to 30 minutes
or until rolls are nicely browned. Cool rolls
slightly.
Meanwhile, in medium bowl, mix 2/3 cup melted
butter, powdered sugar and vanilla. Add hot water 1
Tbsp at a time until glaze reaches desired spreading
consistency. Spread over slightly cooled rolls and
serve warm. Makes 12 to 15 large cinnamon rolls.
Originally Submitted
10/8/2013
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