I started making fresh cinnamon rolls years ago on the weekend of the Church of Jesus Christ of Latter-day Saints General Conference so my family would sit and watch it on television!
So yummy with a glass of milk and fresh strawberries.
Grease two 10″ x 15″ baking pans.
Scald in small saucepan:
2 C milk
Remove from heat when small bubbles begin to form around the edge. Add:
6 Tbsp. butter
1/4 C + 2 Tbsp granulated sugar
2 tsp salt
1 tsp ground cinnamon
Set aside to cool. In a small bowl, stir together:
1/3 C very warm water
2 Tbsp sugar
2 Tbsp active dry yeast
In the bowl of an electric mixer, beat:
After yeast mixture develops about an inch of foam on top, add to beaten eggs, with milk mixture
is cooled to 115°, stir in:
2 C flour
Beat until smooth, add:
2 C whole wheat flour
Stir briefly, add
1 – 2 C flour
Stir, dough will be thick and sticky.
Cover bowl with clean towel and set aside. Allow dough to rise for 2 hours, stirring when the
dough reaches top of bowl. Melt in small saucepan:
6 Tbsp butter
In a small bowl, stir together:
1/2 C granulated sugar
3 Tbsp ground cinnamon
1 C pecans
Heat oven to 400*. Divide dough into two portions. Roll one portion into a rectangle, about 1/2″ thick. With a pastry brush, or new paint brush, apply a thin coating of melted butter, spread half of cinnamon mixture and nuts. Roll up long edge as for jellyroll and pinch closed along seam. Take a 12” piece of dental floss and cut rolled dough into 1″ slices. Place slices on prepared baking pan about two inches apart. Cover with clean towel and set aside. Repeat with second portion of dough. Let rise until you can dent the dough with your finger and the dent remains – the dough is then ready to bake. While rolls are rising, wash mixing bowl. Bake in 400* oven for 12 -15 minutes, until golden brown. Remove from oven and brush with remaining melted butter. Allow to cool slightly, frost with butter cream frosting.
Butter Cream Frosting
Combine in an electric mixer bowl:
1 lb. confectioner’s sugar
4 Tbsp butter, softened
1 tsp vanilla
3 Tbsp milk
Mix until smooth, thin with additional milk if need. Spread over slightly cooled cinnamon rolls