Classic Cinnamon Rolls
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Packet)|
|Unsalted butter stick/Margarine||11 Tablespoon|
|2% low fat milk||11 Tablespoon|
|Egg||1 Large, beaten|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||2 Tablespoon|
|Sifted confectioners' sugar||1 1⁄2 Cup (24 tbs)|
1. In a large bowl, combine the flour, granulated sugar, salt, and yeast. In a small saucepan, heat 72 cup each of the butter and milk -with the water over moderate heat until very warm (120° to 130°F). Remove from the heat; -whisk in the egg.
2. Using a wooden spoon, beat the milk mixture into the flour mixture until a soft dough forms. Knead for 8 minutes or until smooth. Transfer the dough to a large buttered bowl, turning to coat with the butter; cover. Let rise in a warm place for 1 hour or until doubled.
3. Butter a 15 1/2- x 14-inch baking sheet. In a cup, mix the brown sugar and cinnamon. Punch down the dough and roll out on a lightly floured surface into an 18- x 16-inch rectangle. Sprinkle with the sugar mixture. Starting at a narrow end, roll up the dough jelly-roll-style. Cut into 12 pieces, 1 inch thick; place cut-side-up on the baking sheet. Cover and let rise in a warm place 45 minutes more or until doubled in size.
4. Preheat the oven to 375°F. In a small sauce-pan, melt the remaining 3 tablespoons of butter over low heat and brush on the rolls. Bake for 15 minutes or until golden; cool on a rack for 5 minutes. Stir the confectioners sugar with the remaining 3 tablespoons of milk until smooth, then drizzle on the rolls.