The Secret to The best Cinnamon Rolls

For years i have struggled to make really good yeast bread.  I've tried recipe after recipe and it always came out bad.  Then a few weeks ago I stumbled onto a recipe for dinner rolls that had possibilities.  I made a batch but rather than using it for dinner rolls, I turned it into cinnamon rolls - and they turned out great.  Light, soft and tender with just the right taste.  I've made them three times now and I swear, everytime they are just a little better.  The secret?  Self-Rising flour!  Yep, along with the yeast, the recipe called for SRF.  While the rolls are easy to make (no real kneading), it takes a while, with rising and all.  But I'm posting the recipe on the site.  Enjoy!!!

Recipe:

Makes about 20 rolls

Mix 1 T (or 1 packet) yeast with 1T sugar and 2T room temp water in a small bowl and set aside
Beat 1 egg in a small bowl and set aside
Scald ½ cup milk
Place milk in medium bowl with ½ cup hot water and ¼ cup (or ½ stick) butter and 1/3 cup sugar.  Mix well and cool to lukewarm
Stir in yeast and egg
Add 3 cups SELF-RISING flour and mix with spoon (I don’t always use quite all the flour – it should be a heavy batter, not too stiff)
Cover and allow to rise for one hour at room temp
Stir dough to flatten

At this point, you can cover and refrigerate overnight.  If you do this, give the rolls an additional 15 minutes to rise the next day.

Either butter or spray with non-stick spray your hands and a 12x18” cutting board or you can roll out on counter and use flour
Dump dough onto board, knead a few times and using your fingers,  press the dough out to completely cover board.  The dough should be less than ½” thick

Sprinkle the following on the dough

¼ cup melted butter, 2/3 cup sugar, 1 or 2 T cinnamon, and ½ cup chopped pecans (adjust all of these to taste).  Pat slightly so the toppings will stick to dough.  Optional:  Drizzle with about ¼ cup honey

Roll the dough from the wide end and press closed.  Cut into 3/4” thick slices and place in sprayed 12X12” pan.  The rolls should barely NOT be touching.

Brush tops with melted butter.

Cover and let rise 45 minutes to 1 hour until about doubled in size

Pre-heat oven to 400 degrees

Bake for 15 minutes.  Keep an eye on them, they brown quickly.  If the tops brown too soon, cover with a sheet of foil until the rolls are done.

Glaze:  2 cups powdered sugar mixed with 2T HOT water, 2T cream, 1T melted butter and 1t vanilla.  Glaze as soon as the rolls come out of the oven.

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