4 Cups Flour (I like Pillsbury All Purpose the best)
2 TBSP of Yeast
Using a bread machine, put the following ingredients in the machine in the order listed--do NOT STIR: water, oil, sugar, milk, salt, flour.
Make a small indention in the flour, but not down to the liquid level and add 2 TBSP of Yeast
Turn on the dough cycle for your bread machine and walk away :-)
**If you do not have a bread machine, use the dough hook on your mixer completing the order as listed for the bread machine. After the dough has been kneaded into a ball, cover, place in a warm location and let rise for approximately 1 1/2 hours.
After the dough has risen, remove from machine (or bowl), place on a floured surface and gently knead a couple of times.
Roll the dough into a rectangle approximately 12 X 18"
Melt 1/2 Cup of Butter (the real stuff) and liberally spread over the dough
Next, cover the entire surface with sugar (I use a scoop and it usually takes 1 1/2 scoops, which is probably a Cup or more. Be plentiful)
Now cover the entire surface with Cinnamon--again liberally! I use Costco's Saigon Cinnamon, it is very rich in flavor.
Lastly sprinkle a small amount of brown sugar over the cinnamon (here you want to be conservative)
Now you are ready to make the roll. Starting on the long edge, roll the dough being sure not to make your roll too tight or too loose—just medium :-) Using a serrated knife gently saw back and forth without pressing down to cut the roll into approximately 1.5 inch rolls. Place each roll on a baking sheet next to each other. Turn your oven on to 350 degrees to preheat, set the pan of rolls on top of stove and cover with a light cloth. Let the rolls rise to about double in size (approximately 30 minutes). Place in oven and bake for 15 minutes at which time I always check. Usually they will need about 5 minutes more to become just barely golden—depending on your oven. Definitely, do not over bake. Remove when finished and sit on a rack to cool slightly.
Now this is not an exact science :-) Melt 2 tablespoons of butter (I NEVER use ole—or anything artificial), add 1 teaspoon of vanilla and 1.5 teaspoons of Almond extract. Add approximately 1/4 to 1/2 cup of milk blend with a whisk. Now start adding powdered sugar until you get it to the consistency you want. I like it to be thicker than a glaze, but not as thick as frosting. Spread over the cinnamon rolls while they are still very warm.
Cut and serve while still warm—that’s the best!
About this recipe:
These fluffy cinnamon rolls have been made in Diana's family for many generations!