Cinnamon Rolls

Cinnamon Rolls - Abby Welker

Dough:
1/4 oz. pkg yeast
1/2 c. warm water
1/2 c. scalded milk
1/3 c. sugar
1/3 c. melted butter
1 t. salt
1 egg
3 1/2 to 4 c. flour

Filling:
1/2 c. melted butter
3/4 c. sugar, plus more for pan
2 T. ground cinnamon
1 c. chopped walnuts, pecans, or raisins if you like them

Glaze:
4 T. melted butter
2 c. powdered sugar
1 t. vanilla canned milk

In a small bowl, dissolve yeast in warm water, set aside. In a large mixing bowl, mix milk, sugar, melted butter, salt and egg. Add 2 c. flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle (not too much flour, though). Knead on lightly floured surface for 5-10 minutes (or in your mixer). Place in well-greased bowl; cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When dough is doubled in size, punch down dough. Preheat oven to 350 degrees. Roll out on a well floured surface into a 15 x 9 inch rectangle. Spread melted butter all over dough. Mix cinnamon and sugar; sprinkle over buttered dough. Sprinkle with nuts. Roll up dough and pinch edge together to seal. Cut into slices.

Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until doubled - about 30-45 minutes. Bake for about 30 minutes until nicely browned.

Meanwhile, mix butter, powdered sugar, vanilla. Add canned milk a little at a time until glaze is smooth, a little thick. Spread over slightly cooled rolls.