Servings: 18

1 envelope active dry yeast 1 envelope active dry yeast
1 tsp sugar 1 tsp sugar
1/4 cup warm water ¼ cup warm water
1 cup milk scalded and cooled 1 cup milk scalded and cooled
1/4 cup butter, melted ¼ cup butter, melted
1/3 cup sugar ⅓ cup sugar
1 - 1/2 tsp salt 1 - ½ tsp salt
2 1/2 to 3 cups AP flour 2 ½ to 3 cups AP flour
1/4 cup butter room temperature ¼ cup butter room temperature
1/2 cup brown sugar ½ cup brown sugar
1 Tbsp cinnamon 1 Tbsp cinnamon
 
Powdered sugar glaze: subheading: Powdered sugar glaze:
1/2 cup powdered sugar ½ cup powdered sugar
1/4 cup melted butter ¼ cup melted butter
1 tsp vanilla 1 tsp vanilla

In a large bowl, stir the yeast and 1 tsp of sugar into the warm water and let it stand for 5 minutes.
Stir in milk, melted butter, ⅓ cup sugar, salt and 1 cup of flour
Beat with electric mixer until smooth
Gradually stir in 1 ½ cups of flour, keeping the dough smooth
If the dough is still moist, stir in 1 TBsp of flour at a time to make a soft dough
Cover with a dry cloth and let rise in a warm place until doubled in size, about an hour
Divide raised dough in half
On lightly oiled board, roll out (with lightly floured pin) and stretch to make 12"x8" rectanlge
Spread 2 tbsp of butter over top of dough
Sprinkle with brown sugar and cinnamon
Beginning on long side, roll up tightly
Repeat with remaining dough
Cut dough into 2 inch slices
Place on floured and greased baking sheets
Let rise until doubled in size, about 45 minutes
Bake in preheated 350F oven for 12 to 15 minutes, until golden brown
Place to cool on wire rack
Top with powdered sugar glaze immediately
Powdered sugar glaze: subheading: Powdered sugar glaze:
Place all ingredients in small bowl and beat until creamy smooth.
Glaze the cinnamon rolls immediately after taking them out of the oven