Homemade Cinnamon Rolls
package active dry yeast
hot tap water
butter + 2 TBSP butter
Optional Caramel Topping:
In a large mixing bowl measure 1 cup of flour, 1/4 c sugar, 3/4 t salt and 1 pkg active dry yeast.
Add 1/4 cup butter, softened and 3/4 cup hot tap water. Mix well.
Stir in 2 cups flour and 1 egg (room temperature).
Knead with dough hooks for 4 minutes.
Cover with saran wrap, heat in microwave on low for 2 minutes.
Let rest 10 minutes.
Melt 2 TBSP butter in a microwave safe bowl.
Mix together 1/4 cup sugar and 1 tsp. cinnamon (not not mix with the butter)
Place 3 TBSP butter, 3TBSP brown sugar and 3 TBSP chopped pecans into a 9" glass pie pan and heat until melted (either in the oven or microwave). You will need (2) pans for this recipe.
On a lightly floured surface, roll out dough into a rectangle and spread the 2 TBSP melted butter on with a pastry brush.
Sprinkle the sugar/cinnamon mixture over the butter.
Roll up from the long side.
Pinch ends to seal.
Cut the dough into 16 inches slices by slipping a thread under the roll.
Place 8 rolls cut side down in each of the caramel coasted pans.
Place in the fridge for up to 24 hours.
Proof for 30-60 minutes before baking by removing from the fridge and placing onto a pre-heated oven while covered.
Cook one pan at a time for 25-30 minutes or until no longer doughy.
Invert onto a plate and eat immediately.
Homemade Cinnamon Rolls https://www.stockpilingmoms.com/homemade-cinnamon-rolls/