Evelyn's Homemade Cinnamon Rolls - seriously the BEST cinnamon rolls EVER! Surprisingly simple to make and ready to eat in about 2 hours. Butter, sugar, salt, yeast, powdered milk, water, eggs, and flour. Top with a quick powdered sugar, milk and vanilla glaze. Makes a lot. Great for gift giving! Freezes well too. My husband ate a whole pan himself! #cinnamonrolls #bread #breakfast
In the bowl on a heavy-duty stand mixer, combine yeast, warm water, sugar, and 6 Tbsp melted butter. Let sit until foamy/bubbly, about 3 minutes.
Add salt, powdered milk, eggs, and flour. Mix with the dough hook until thoroughly combined. Cover loosely and let rise until double, about 45 minutes.
To assemble the rolls, remove half the dough from the bowl.
On a floured surface, roll dough into a 24x14-inch rectangle. Combine 1-1/2 cups sugar and cinnamon. Spread 1/4 cup of melted butter on top of each rectangle. Sprinkle with half of the cinnamon sugar mixture.
Starting on the long end, roll the dough up tightly jelly-roll style.
Cut into one-inch pieces and place in greased baking pans. Repeat with remaining dough.
Let rolls rise until double in size, about 45 to 60 minutes.
Preheat oven to 350ºF. Bake rolls for 20 to 25 minutes.
To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, vanilla extract, and milk. Drizzle over warm cinnamon rolls.
Notes:
Can increase amounts of melted butter and cinnamon-sugar mixture in rolls if desired.Adjust the amount of milk in the glaze to get your desired consistency.Can add chopped pecans to cinnamon sugar mixture for pecan cinnamon rolls.Can freeze baked cinnamon rolls.Can freeze unbaked cinnamon rolls. Prepare through step 6 and freeze. When ready to bake, take the rolls out. Let them thaw and rise until they are double in size. Bake as directed above.