The Perfect Cinnamon Rolls

No words can describe how good these are. Optional: Refrigeration is optional. Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning.

• Ready In: 3 hrs 30 mins
• Serves: 12
• Yields: 12-15 rolls

Ingredients

• Rolls

• 1⁄4 cup warm water
• 3⁄4 cup milk
• 1  egg
• 1  teaspoon salt
• 4  tablespoons butter, melted
• 1⁄3 cup sugar
• 3 1⁄2 cups flour
• 1 (3/4ounce) package active dry yeast (2 1/4 tsp yeast or one package)

• Filling

• 1⁄2 cup sugar
• 1 1⁄2 tablespoons ground cinnamon
• 4  tablespoons butter, melted

• Optional

•  chopped pecans, toasted

• Icing

• 2  cups powdered sugar
• 2  tablespoons butter
• 2  tablespoons milk
• 1⁄2 teaspoon vanilla

Directions

1. PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
2. BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
3. DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
4. Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
5. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
6. Sprinkle with toasted pecans, if using.
7. Beginning at the 15-inch side, role up dough and pinch edge together to seal.
8. Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
9. Cover rolls and let rise until nearly doubled, about 1 hour or so.
10. Bake in a preheated 350°F oven for 25 to 30 minutes.
11. For the icing: mix all the ingredients together and serve over warm rolls.
12. REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!