Homemade Cinnamon Rolls

Every once in a while I make homemade cinnamon rolls for our family because they are so delicious. It’s become a tradition in our home to make these in the spring and in the fall when it’s a little cold outside. Thanks to one of my good friends who shared this recipe with me.

Homemade Cinnamon Rolls

Rolls:
1 1/2 cups warm water
1 Tablespoon sugar
1 package yeast
1 egg
1 Tablespoon salt
5 Tablespoons oil
1 cup warm milk
1 cup sugar
7-8 cups flour

Filling:
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter
1/2 raisins (optional)
1/4 cup finely chopped walnuts or pecans (optional)

Glaze:
2 cups powdered sugar
4 Tablespoons butter or margarine, melted
2 teaspoons vanilla
2 to 4 Tablespoons hot water

Directions:
Place the water, yeast, and 1 T. sugar in a bowl. Set aside for 10 minutes. In a mixing bowl, mix the egg, salt, oil, warm milk, and sugar together. Add 1/2 the flour, then add the yeast mixture. Continue adding flour until its the right texture (a little on the sticky side). Mix or knead for 5 minutes.

Place the dough in a well-greased bowl and let is raise in a warm area for 1 1/2 – 2 hours or until dough has doubled in size. (I usually turn on my oven for a few minutes, then turn it off and let it raise on top of the stove.)

Place some flour on the counter, then roll out the dough into a rectangle (as best as you can). Spread the 1/4 cup melted butter over the dough within a 1/2 inch of the edges. Sprinkle with brown sugar, cinnamon, raisins, and nuts. Beginning with the long side, roll dough up tightly and pinch dough to seal edge. Use dental floss to cut 1-inch slices and place the slices slightly apart on a greased pan. Let rise in a warm area for about 30 minutes to 1 hour until dough has doubled in size. Heat the oven to 350 degrees and bake for 15-20 minutes until golden brown.

In a small bowl, combine the powdered sugar, 2 T. butter, vanilla, and milk. Add enough milk so the glaze is smooth. Pour glaze over the tops of the cinnamon rolls.