Cinnamon Rolls

Shown on The Tonight Show on January 29, 2008

Cinnamon Roll Dough
  • 1 cup water 105-115 F
  • 2 packages active dry yeast plus 1 teaspoon sugar
  • 1/3 cup dry milk
  • 1 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 4 to 4 1/2 cups all-purpose flour
  • Cinnamon Sugar Filling
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 teaspoon ground cinnamon
  • Glaze for Cinnamon Rolls
  • 1 tablespoon butter
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • In a large bowl place the water. Add yeast and the 1 teaspoon of sugar, and let stand for 5 minutes to dissolve the yeast.. Then add dry milk, butter, honey, sugar, salt, eggs, 2 cups of flour, and blend together on low speed. Then beat at medium speed for 3 minutes. Add rest of flour to make a soft dough and knead until smooth and elastic with bread hooks or by hand, 5 to 10 minutes. Place in a greased bowl, cover, let rise in a warm place until double in bulk. Punch down.

    Take half of the dough and roll into a 9 by 12-inch rectangle about 1/4-inch thick. Spread with half the butter. Combine the sugar and cinnamon and sprinkle half of it over the dough. Roll up like a jelly roll, starting with 12 inch side. Cut into 1-inch slices and place on greased cookie sheets. Cover with a towel. Repeat process with the other half of the dough.

    Let the rolls rise until double in bulk in a warm place. Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Remove from baking sheets to cooling racks.

    Combine the glaze ingredients. Heat the butter and milk together, then add the powdered sugar and vanilla. Dribble over tops of warm rolls.

    Makes 24 rolls.