Cinnamon Rolls

You don't need a mixer or even a rolling pin to make these. For freshly baked rolls in the morning, follow this schedule: mix the dough in the morning, refrigerate until later in the day and form the rolls. Refrigerate the pans of rolls until the next morning, allow to come to room temperature while the oven preheats. Bake and enjoy!


2 cups whole milk 
4 oz butter
1/2 cup sugar

Warm these ingredients until the butter melts. Allow to cool until they just feel warm to the touch. 

Add one pack active dry yeast and stir.

Stir in 4 cups of all purpose flour until well mixed. Allow to rest for one hour, then stir the following together and mix in

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Cover and refrigerate the dough for one hour or up to 24 hours.

Lightly spray your working surface with oil or use a large silicon mat. Place the cold dough on the working surface and with oiled fingers, push and pull it into a rectangle and then with finger tips flatten out to about 24 inches wide and 12 inches deep. 

Rub the rectangle with room temperature butter and then generously sprinkle with about 2 tablespoons of cinnamon. Sprinkle 1/4 teaspoon of salt over the cinnamon, then add a thin layer of dark brown sugar. Roll tightly and cut the roll into approx 1 1/3 inch wide pieces to yield 18.

Lightly spray 2 8x8 baking pans with oil and place 9 rolls in each pan. Cover the pans and either allow to rise at room temperature for immediate baking, or place in the refrigerator to bake within 18 hours. (Allow to come back to room temperature before baking.)

Pre heat oven to 350 and bake the rolls for about 20 minutes, until golden brown. Cool slightly and top with glaze.

Cream Cheese Glaze:
2 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla (paste if you have it)
4 teaspoons milk

Maple Glaze
2 cups powdered sugar
4 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
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