My good friend DeLynn took a Cinnamon Roll making class at the Culinary Institute 15 years ago and this is the recipe she's being using ever since. She brought these to a gathering this weekend and they were delicious! I can see why she's never strayed from this recipe...why change from the best!
Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
05Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
06Add more of the flour, as needed.
07Place dough in a greased bowl, turning once to grease all sides.
08Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
09Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
10Punch down dough again.
11Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
12Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
13Spread with one fourth the cinnamon sugar mixture.
14Roll up; roll tightly; Pinch edges; Cut into slices.
15Place in greased pan and let rise until double in size, 45-60 minutes.
16Bake in a 350 degree preheated oven for 20-25 minutes.
17Frost with a powdered sugar glaze or light amount of canned vanilla frosting.