Cinnamon Rolls

This was my second time to make Paula Deen's cinnamon rolls. This time, I baked them in a 9x13 baking dish (rather than on a cookie sheet) and they turned out quite well. I'm still working on perfecting the icing... we prefer a cream cheese icing, but the recipe I tried today was too buttery. We're hoping that the third time will be a charm!

Note: for smaller rolls, roll out narrower and longer (NOT thinner), and cut more than 15 slices.

Cinnamon Rolls

melted butter for bowl and pan

DOUGH:

1/4 oz package yeast

1/2 cup warm water

1/2 cup milk, warmed 1 minute in microwave

1/4 cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 egg

3 1/2 - 4 cups flour

FILLING:

1/2 cup melted butter (you could probably reduce this if you were trying to be healthy)

3/4 cup sugar (I used a combination of brown and white sugar)

2 tablespoons cinnamon

raisins/chopped nuts optional

ICING (adjust ingredients to your preferences):

cream cheese

butter

1 teaspoon vanilla

powdered sugar

milk

In a small bowl dissolve yeast in warm water, set aside.

In a large bowl mix milk, butter, sugar, salt, and egg.

Add 2 cups flour and mix until smooth. Add yeast mixture.

Add additional flour until dough is easy to handle.

Knead on lightly floured surface for 5-10 minutes.

Place dough in well greased bowl, turning to coat all sides.

Cover bowl and allow to rise 1 1/2 hours.

When doubled in size, punch dough down and turn onto floured surface. Roll into 15"x9" rectangle. Spread melted butter all over dough, then sprinkle sugar and cinnamon. Starting with 15" side, roll up. Slice into 15 pieces. Place in well oiled baking dish. Cover and allow to rise 45 minutes.

Bake at 350 for 20-25 minutes OR refrigerate to bake next morning. If baking next day, take out of the refrigerator while the oven is preheating, then bake 25 minutes.

Remove from oven and spread icing on top of slightly cooled rolls.