3 1/2-4 cups
2 (1/4 ounce) package
active dry yeast
1 cup milk (120-130F) or 1 cup
1/4 cup butter or 1/4 cup
( or 1 unit egg substitute)
2 tablespoons butter (very soft) or 2 tablespoons
( very soft)
- In large bowl, mix flour, granulated sugar, salt, and yeast.
- To warm milk, add butter, stirring until melted; add to dry ingredients.
- Add egg.
- Stir with a wooden spoon until too tough to stir; mix in remaining ingredients with hands.
- Knead about 5 minutes, or until dough is smooth and elastic.
- Grease large bowl; place dough in bowl, cover with plastic wrap or a kitchen towel, and let rise about 1.5 hours or until dough has doubled in size.
- In a small bowl, mix together spices and brown sugar.
- Punch down dough to deflate. Move to a floured surface and roll into a 10 by 15 inch rectangle.
- Spread with butter; sprinkle on sugar and spices.
- Roll the rectangle up in a log, beginning at a 15-inch side, so that the resulting log is longer than it is wide. Pinch the edge of the dough into the log to seal.
- Cut into 12 even pieces using a very sharp serrated knife, or use a long piece of floss to "cut off the circulation" of the log. I make the piece even by first cutting the log into even halves, then cutting each of the original halves into half, and then cutting each quarter section into thirds.
- Allow dough to rise 30-45 minutes in a warm place, or leave out 10 minutes before you go to bed, then cover with plastic wrap and allow to rise in the refrigerator overnight.
- Preheat oven to 350°F Bake 25-30 minutes, until light golden brown.
- In a small bowl, mix water and powdered sugar. It should be the consistency of melted chocolate; if it's too thick, add water 1/4 tsp at a time until it reaches the correct consistency.
- Use a fork to drizzle glaze over the cinnamon rolls. Use a spatula or cookie turner to section off rolls and pull them out. Serve water, with a pat of butter on top if desired.