Better Homes and Gardens Cinnamon Rolls
4 3/4 to 5 1/4 cup flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup flour
1 tablespoon cinnamon
1/3 cup butter
1 tablespoon half and half or light cream
Vanilla glaze (recipe below)
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup butter, sugar and salt just until warm and butter almost melts. Add to flour mixture along with the eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about an hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 9 inch round baking pans or 2 baking sheets, set aside. For filling stir together brown sugar, the 1/4 cup flour and cinnamon. Cut in 1/3 cup butter until the mixture resembles course crumbs.
Roll each half of dough into a 12x8 rectangle. Sprinkle filling over dough rectangles. Roll up each rectagle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans or baking sheets.
Cover dough loosely with plastic wrap, let dough rise in a warm place until nearly double, about 30 minutes.
Break any surface bubbles with a greased toothpick. Brush dough with half and half. Bake at 375 for 20-25 minutes or until light brown. Remove from oven and brush with half and half again. Cool for 1 minute. Carefully move rolls to wire rack to cool slightly and drizzle with vanilla glaze. Serve warm.
In a small bowl stir together 1 1/4 cup powdered sugar, 1 teaspoon light corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream (1-2 tablespoons) to reach drizzling consistency.