The first time I ever made Cinnamon Rolls I used my friend Dana's recipe.
Everyone would beg her to bring her famous cinnamon rolls to work. She always told me how sticky the dough is but it's well worth the frustration once you get it right.
Hope you love them as much as we do.
Cinnamon Rolls Grande
6 cups water, warm (not hot)
4 tsp. regular active dry yeast (2 packages)
1 cup sugar
6 tsp. salt
12 cups flour
olive oil to coat
Cinnamon Roll Icing
2 pound bag powdered sugar
1/2 cup milk
6 TB butter
pinch of salt
2 tsp. pure vanilla extract
In large bowl, add water and sprinkle with yeast. Add one teaspoon of sugar to yeast. Let stand for 5 minutes.
Add flour and salt gradually to yeast mixture. Mix until just combined. Brush a little olive oil on top of dough and cover with warm wet towel. Let rise for at least 1/2 hour or until dough doubles in size.
Roll dough out on floured surface. Dough will be extremely sticky, you may need to add a bit more flour to keep from sticking......but not too much.
In small bowl melt butter set aside.
In another small bowl combine sugar and cinnamon.
Roll dough in large rectangle and spread with butter. Combine sugar and cinnamon and sprinkle on top of butter. The secret to this recipe is lots of cinnamon and sugar. Repeat cinnamon sugar to make sure every inch of dough is covered :)
Roll dough tightly and cut in slices. Arrange on buttered jelly roll pan. Cover and let rise about 20 minutes.
Bake 400 degrees for 20 minutes.
Meanwhile, in large bowl combine butter and salt. Gradually add powdered sugar and vanilla. Cream until well combined.
Pour glaze over hot cinnamon rolls until all covered and gooey.