|Who doesn't love waking up to fresh cinnamon rolls?|
Combine 2 cups flour and 1 package active dry yeast. Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 cup butter, and 1/2 teaspoon salt till warm (120-130 F) and butter almost melts. Add to flour mixture along with 2 eggs. Beat with an electric mixer on low for 30 seconds, scraping bowl. Beat on high for 3 minutes. Using a spoon, stir in as much of 2 to 2 1/3 cups flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl; turn once. Cover, let rise in a warm place till double (about 1 hour).
Punch dough down. Divide in half (if you're making 24 small rolls vs. my 16 large rolls). Cover; let rest 10 minutes.
Roll into rectangle (I eye it to about 1/4 to 1/2 inch thick). Melt 3 tablespoons butter; brush over dough. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon; sprinkle mixture over dough. If desired, measure 3/4 raisins and sprinkle over dough. Roll up from one of the long sides. Seal seams. Slice dough into rolls (approximately 1 inch thick). Place rolls into greased cake pan(s). Cover; let rise till nearly double (about 30 minutes). Bake at 375 for 20 to 25 minutes. Cool slightly; remove from pans (I'm lazy and serve up from the pan) and drizzle with icing.
Note: I use the filling (adding 1/2 cup chopped nuts) and icing from the linked recipe below.
Another favorite recipe is Overnight Cinnamon Rolls.
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