Cinnamon Rolls

I have been wanting to make these for awhile, but I was kind of disappointed in them. They were good but nothing amazing. I think I either overworked the dough or overcooked them because they turned out very dry and chewy. They did make the whole house smell really good though.

Cinnamon Rolls

• 1 CUP Milk
• 1/3 CUP Butter
• 1 PKG (.25 oz) Active Dry Yeast
• 1/2 CUP White Sugar
• 4 1/2 CUPS Flour
• 1 TSP Salt
• 3 Eggs
• 3/4 CUP Brown Sugar
• 1 TBS Cinnamon

Glaze

• 1 TSP Light Corn Syrup
• 1/2 TSP Vanilla
• 1 1/2 CUPS Powdered Sugar
• 1-4 TBS Half-Half

Heat the milk in a saucepan until it bubbles. Remove from heat and stir in butter until melted. Set aside and let cool until lukewarm. In large bowl dissolve the yeast and milk mixture for 10 minutes. Add sugar, 3 cups of flour, salt and eggs. Stir to combine then add half a cup of flour at a time until dough pulls together. Turn it out on floured surface and knead for about 5 minutes. Place dough in an oiled mixing bowl, cover with a damp cloth and allow to rise in a warm place for about an hour.

Deflate the dough and roll it out on floured surface into a large rectangle. Sprinkle dough evenly with cinnamon and brown sugar leaving a little space around the edge to seal. Roll dough up into a log and seal the edges with water. Cut the dough into 12 equal pieces and place in a grease 9x13" baking pan. Cover with plastic wrap and place in refrigerator to rise over night.

The next morning preheat oven to 375 degrees. Take rolls out of refrigerator and allow to stand at room temperature for about 30 minutes. Bake for 25-30 minutes or until golden brown. combine corn syrup and vanilla in bowl. Whisk in powdered sugar and enough cream to make a thick glaze. Drizzle glaze over rolls and serve warm.