Cinnamon rolls on the rise ~

~ Cinnamon roll forest ~

 Oh boy, oh boy - how indulgent.  

2 1/2 tsp. yeast
1/2 c. milk
1/2 c. half and half
8 T. butter, melted
1 T. vanilla
1 c. sugar
1 tsp. salt
2 eggs, beaten
4 - 5 c. flour

1 c. brown sugar
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 T. butter, melted

The usual rich dough drill.  Heat the milk, heat the half and half.  None too hot - 110 degrees will do fine.   Add to the yeast.  Add butter, vanilla, sugar, salt, two eggs.  Add three cups of flour, let stand for half an hour before adding more.  Add another cup to make four.  Mix or knead well.  Start adding the 5th cup of flour until a soft dough forms.  Do not use all of the flour if necessary.  Mix or knead for about five minutes.  Move the dough to a buttered bowl, cover, let rise to double.


Mix brown sugar, cinnamon, nutmeg and set aside.


Roll out dough on a floured surface until it is approximately 16 x 24 inches. (I like thinner rings)  Spread the melted 6T of butter, sprinkle the sugar and spice.  Roll up the 18" side, pinch.  Cut into 12 pieces.   Place rolls on a parchment covered pan.  They can touch each other when risen if you like on the sheet pan or in cake pans or have enough room not touch before ready to bake.  I prefer the hard exterior.  Let rise until double. 

Bake at 350 degrees for 20-30 minutes.  This will depend on how you roll and cut.  Check at 20 minutes with a toothpick through the dough.


Cream cheese frosting.
Plain powdered sugar frosting.
Maple flavored powdered sugar frosting.
Oh, the choices. 

This recipe using yeast ~ is sharing company with other yeast recipes at The Wild Yeast blog.

I have soft buns.