Fresh Baked Cinnamon Rolls

One of my favorite treats to make for guests is fresh baked cinnamon rolls. I found a good recipe years ago and have been making it ever since. Recently I came across a slightly different version and thought about trying it. You know how I love to try new recipes! But when I mentioned it to my son, he said, “Mom, why bother? Your cinnamon rolls are already the best.”

A nice thing about this recipe is that it’s very versatile. Making the rolls from start to finish takes about three hours, including rising time. But you can let the dough rise overnight in the refrigerator, either before or after shaping the rolls, to save time in the morning. It’s a great way to greet your family with fresh, hot cinnamon rolls without having to get up too early. It’s also great for company, since you can do some of the work ahead of time. I hope you’ll give these cinnamon rolls a try—or come visit us at the Inn, and I’ll make them for you!

Cinnamon Rolls
Makes 12

1 pkg. yeast
3 tblsp. sugar, divided
1/2 cup warm water
2 tblsp. butter, melted
½ cup milk
pinch of salt
1 egg
3–3¼ cups flour

Filling
1½ tblsp. melted butter
1/3 cup brown sugar
2 tsp. cinnamon

Glaze
1¼ cup powdered sugar
2 tblsp. melted butter
2 tblsp. milk

Proof yeast with 1 tblsp. of sugar in ½ cup of warm water for 5 minutes. Combine melted butter, milk, salt, and remaining 2 tblsp. sugar in a saucepan and heat until lukewarm. Stir into yeast mixture along with the egg and 3 cups of flour. Knead in remaining flour as necessary.

Let rise 45 min. to 1 hour in a warm place (or overnight in the refrigerator).

Roll dough into a 9×12 rectangle. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll up dough and cut into 12 slices. Place cut side up in a greased 9×13 pan and let rise 1 hour in a warm place (or overnight in the refrigerator).

Bake at 400° for 16–18 min. Combine glaze ingredients and drizzle over warm