Easy Cinnamon Rolls

As with any bread dough, these rolls need to rise twice. It's one of those easy recipes for cinnamon rolls, but allow time to rise and bake!

Cinnamon Rolls

1 package active dry yeast (We used the Quick Rise.)
½ c. warm water (105 to 115 degrees)
½ c. lukewarm milk (scalded then cooled)
1/3 c. sugar
1/3 c butter, softened
1 t. salt
1 egg
4 c. flour

Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Kneed until smooth and elastic, about 5 minutes. Place in greased bowl. Cover with a towel and let rise in warm place until double, about 1 or more hours.

Punch down (the kids like this part!) Roll onto a floured surface. Using a rolling pin, roll into a rectangle about ¼ inch thick. Sprinkle with ¼ c. of sugar and 2 t. cinnamon. Can add ½ c. raisins if desired.

Topping (This actually goes in the bottom of your pan, center picture below.)

¼ c. butter, softened
½ c. chopped walnuts or pecans
½ c. brown sugar
¼ c. honey

Prepare for topping by carefully rolling into a tube shape. Cut into 12 1-inch slices to fit in a 9x13 pan. Spread butter in bottom of pan, sprinkle with nuts and brown sugar, drizzle honey over the nuts. Place the sliced dough over nuts.

Let rise another ½ hour or so. Bake 375 degrees (350 for glass dish) for 25 minutes until brown. Immediately invert pan to a cookie sheet.

Drizzle frosting over the top if you’d like. Enjoy!

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