Cinnamon Rolls

If you love these cinnamon rolls as much as I do, you might have a serious problem on your hands.  This is my go-to recipe for cinnamon rolls.  The dough is fast and easy, and is so tender and soft that you won't believe it.  I can't stand when cinnamon rolls go stale, and the bread gets dry.  These don't do that.  They stay tasting fresh even the day after you bake them.  Use as much cinnamon sugar as you like, and top with a glaze or don't.  You can also make these the night before and chill the fully formed rolls overnight.  Just take them out of the refrigerator while you preheat the oven, and bake as normal.

Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup powdered milk
1/4 cup shortening
1/4 cup sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
3 to 3 1/2 cups flour
1 Tablespoon instant yeast

Filling:
1/4 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup (1/2 stick) butter, melted

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size. 

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle.  Pour the melted butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Combine the sugar, brown sugar, cinnamon, and cloves in a small bowl and stir until well mixed.  Sprinkle on top of the buttered dough and spread evenly (again, hands work incredibly well).  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough. 

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Top with a glaze if desired.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy