Delicious Glazed Cinnamon Rolls
Serving Size / Yield
- 1 C. milk
- 1/3 C. butter
- 1 (.25 oz.) package active dry yeast
- ½ C. white sugar
- 4 ½ C. flour
- 1 tsp. salt
- 3 eggs
- 1 tsp. honey
- 1 ½ Tbs. ground cinnamon, divided
- 1 tsp. oil
- 1 tsp. light corn syrup
- ½ tsp. vanilla extract
- 1 ¼ C. confectioners’ sugar, sifted
- 2 Tbs. cream
In a small saucepan, heat milk until it begins to bubble. Remove from heat. Add butter and stir until melted. Let cool until room temperature. In a large mixing bowl, stir yeast into milk mixture until dissolved. Add sugar, 3 cups of flour, salt and eggs, honey and ½ Tbs. cinnamon; mix until well combined. Add the remaining 1 ½ C. of flour a little at a time. Mix until well blended.
Flour a counter top or hard surface. Knead dough for 8-10 minutes. Lightly oil a large mixing bowl and place dough in bowl, until well oiled. Cover with a damp cloth or paper towel for approximately 1 hour.
Roll out dough on a floured surface into a rectangle approximately 10 x 14 inches. Combine remaining cinnamon and ¾ C. brown sugar. Spread evenly over the rectangle. Roll the dough into a log shape and seal the edges by lightly pinching and smoothing seam. Cut the dough into 12 cinnamon rolls and place on a 13x9 inch baking pan. Cover with plastic wrap and refrigerate overnight.
The next day, preheat oven to 375 degrees. Take rolls out of refrigerator and bring to room temperature by setting them out for 30 mins. Bake rolls for 25-28 minutes. In the meantime, combine corn syrup and vanilla. Whisk in powdered sugar and cream. Remove rolls from oven and let cool for 5 minutes. Frost with glaze and serve.