Homemade Cinnamon Rolls

This recipe is from Debbie Macomber's Cedar Cove Cookbook. There is a lot of steps to this recipe,the joy of creating homemade cinnamon rolls makes it worth the effort.

1/2c. whole milk
4T. unsalted butter cut into chunks
1 package dry yeast(21/4 t.)dry yeast
1/2c. warm water
1/2c. granulated sugar
2 large eggs
1 t. salt
31/4c. all purpose flour,plus extra for rolling

Filling:

1/3c. granulated white sugar
4t. ground cinnamon
Milk for brushing, 1/2c. unsalted melted butter

Icing:

1c.confectioners (powdered) sugar
2T. whole milk
1/2 t. vanilla extract

1. In a glass measuring cup,microwave milk and butter until butter melts.
2. In a large bowl with electric mixer on low speed,combine yeast and warm water:let it sit for 5 minutes.Beat in 1/2c. granulated sugar and eggs at low speed until blended. Beat in salt,warm milk mixture and 2c. of flour until blended about a minute.Switch to dough hook and add 1 1/4c. flour and knead in a medium low speed , adding up to 1/2c. additional flour if dough is sticky. Mix until the dough is smooth and pulls away from the sides of the bowl about 10 minutes.
3.Turn the dough onto a lightly floured surface and transfer the dough to a large,lightly oiled plastic bowl.Cover bowl with plastic wrap;let the dough rise until double in size about 2 1/2 hours.Punch dough in the center(at this point you can refrigerate the dough covered overnight)
4.Turn the dough into lightly floured surface and let the dough rest for 10 minutes.Butter lightly a 13x9x inch baking pan.
5.For filling:In a small bowl,mix 1/3c. granulated sugar and cinnamon ans 1/2c. melted butter.
6.Using a floured rolling pin, roll dough into 12x16 inch rectangle.Brush with milk and spread filling,leaving a 1/2 inch border. Using fingertips seal edges firmly to form a seam.(do not seal ends).Use a serrated knife,cut dough log into 12 equal rolls and arrange to prepared  pans.

7.Cover with plastic wrap and let it rise until double in size about an hour.Preheat oven to 350F.Set oven rack into middle center position.

8.Bake 25-30 minutes until golden brown.Invert rolls onto wire rack:cool 20 minutes.

Hot cinnamon rolls.

Yeast mixture in bubbling action.

Dough after kneading and proofing

After proofing,rolling to  square size

cinnamon,melted butter and sugar

spreading the filling

rolling tightly

cut into 12 and let it rise until double in size

ready for the hot oven

9. For the icing:In a small bowl,whisk confectioners sugar,milk and vanilla until smooth. Place rack over a piece of wax paper; reinvert rolls onto rack.Using a spoon,drizzle icing over rolls with spoon.

add icing while its hot!