The smell of cinnamon is in the air

I love a good recipe, so I decided it was a must for me to share this one with you. There is nothing better than a warm, moist, flaky cinnamon roll in the morning (or anytime of the day for that matter). I found a recipe in Family Circle magazine and accidentally changed the recipe, which turned out amazing (thank goodness because I'm notorious for miss reading stuff in recipes and my husband probably wouldn't let me live it down. Ha I showed him!). So here follows my version of a recipe that I borrowed from Family Circle. (but first a nice pic to tantalize your taste buds, thus giving you the motivation to create these lovely rolls).

You're welcome! Now for the recipe:

 

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• 1  cup  whole milk
• 1  envelope (1/4 ounce)  active dry yeast
• 1/4  cup  warm water (100°F to 110°F)
• 3  tablespoons  granulated sugar
• 2    eggs
• 1 1/2 sticks  unsalted butter, melted
• 4-1/2 to 5  cups  all-purpose flour
• 1/2  teaspoon  salt
•  
•   Filling:
• 3/4 stick  unsalted butter, softened
• 1/4  cup  granulated sugar
• 1  cup  packed light brown sugar
• 1  tablespoon  cinnamon

Directions

1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1-1/2 hours.
5. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7. Cut crosswise into 14 generous 1-inch pieces. Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
8. Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.




Top with your favorite cream cheese frosting recipe or even just a glaze! I didn't even use frosting, that's how good it was! ENJOY!!!


Happy baking!!


Michelle