Cinnamon Buns

OMG, these were so good! I took some elements from the Betty Crocker recipe and some from the allrecipes.com recipe to come up with this one. I will definitely be making this again! I made the rolls the night before and put them in the fridge before the second rise. When I got up I let them rise for 40 minutes then baked them.

Ingredients:

2 – 2 ¼ cup of bread flour
1 ¼ teaspoons of active dry yeast
½ cup of milk
3 tablespoons of sugar
2 ½ tablespoons of butter
¼ teaspoon of salt
1 egg

1/3 cup of packed dark brown sugar
2 teaspoons ground cinnamon
2 ½ tablespoon butter

½ cup powdered sugar
¼ teaspoon vanilla
½ - 1 tablespoon half-and-half

Directions:

In a mixing bowl stir together 1 cup of the bread flour and the yeast. In a saucepan heat up the milk, granulated sugar, salt and butter until it reaches 120-130 degrees (be sure it is not more than 130 because it will kill the yeast and the rolls will not rise. If it is under 120 the yeast will not activate and they rolls won't rise.) Add the milk mixture to the flour mixture and add the egg. Beat with a mixer for about 3 minutes.

With a wooden spoon stir in as much of the remaining bread flour as you can. Turn the dough onto a lightly floured surface and knead in the remaining flour until the dough is moderately soft (about 3-5 minutes.) Put the dough in a lightly greased bowl turning once. Cover lightly with plastic wrap and let rise till doubled in size (about 1 -1 1/2 hours.)

Punch dough down and turn onto a lightly floured surface. Cover and let stand for 10 minutes. Meanwhile grease and flour a 9x9 baking pan. In a small mixing bowl add brown sugar, cinnamon and butter. Using a pastry blender cut butter into brown sugar and cinnamon until the mixture resembles coarse crumbs.

Roll the dough out into a 12x8 rectangle. Spread cinnamon mixture over the dough leaving an inch around the corners. Roll the dough starting from the 12" edge. Seal the seams by pinching them closed. Using a sharp knife, cut the roll into 12. Arrange the rolls in the baking pan. Let rise until doubled in size (about 30 minutes.) Preheat the oven to 375 degrees. Once rolls are done rising bake for 20-25 minutes.

In a bowl mix the powdered sugar, vanilla and enough of the half-and-half to make a drizzling consistency. When you take the rolls out of the oven transfer them to a plate and drizzle them with the frosting.