the cinnamon rolls that changed my life

i've been on a long search for a cinnamon roll recipe worthy of the effort it takes to actually produce these babies! here is what i came up with...
Cinnamon Rolls
Yields 2 dozen rolls
For the dough:
2/3 C warm water
3T (or 3 packages) yeast
2 sticks unsalted butter, softened (plus 2-3T more for buttering pans)
2 eggs, beaten
2C milk
1C white sugar
2T salt
8C flour

For the filling:
2C brown sugar
2 sticks unsalted butter, room temperature
Sprinkling Cinnamon (about 2T once you’re done)
1C chopped pecans (optional)

For the icing:
3-4C powdered sugar
1T vanilla extract
½ C milk


In a small bowl, mix yeast and warm water, and set that aside. Scald the milk, and then pour it over the butter. (this should be done in the bowl you will be mixing the dough in – it has to be fairly large. If you have a mixer, that bowl will work.) After the milk is added to the butter, pour in the beaten eggs, the sugar, and the salt. Allow this mixture to cool to tepid, and stir until just mixed. One cup at a time, start adding the flour. Mix after adding each cup until the flour is well incorporated. Let the dough sit for a few minutes, then knead it well until it is fairly elastic.
Use a few tsp of oil, and coat the inside of another large mixing bowl. Transfer the dough to this bowl and cover with a kitchen towel. Let it rise for 1-1 ½ hours in a warm-ish spot. (this is when I turn my oven on to pre-heat and set the bowl on the stove so some of the heat warms the dough – but if your kitchen is warmer than mine you don’t have to start pre-heating just yet.)

When the dough has doubled in size, punch it down and divide in half. On a floured surface, roll the dough into a large rectangle about 12 x 30. Use one stick of room temperature butter and smooth it over the surface of the dough using your fingers a spoon or spatula. Make a thick layer with 1C brown sugar and sprinkle cinnamon and nuts. Roll this beautiful creation into a log, pinching the seam when you get to the end. It is perfectly acceptable, at this point, to pinch off a section of the buttered, sugared dough and sample it. Just to make sure its ok. With a sharp knife, cut about 1-1 ½ inch rolls and place in a buttered 9x13 pan. Allow the rolls to rise another 30 minutes, until they are smooshed together and just to the top of the pan. They will look lovely. Bake in a 350 oven for 15-20 minutes. Repeat this process with the other half of the dough.

** unless you don’t want to. You could use the remaining dough for dinner rolls. If you choose to do that, roll them in balls and freeze, or bake until just browned. Also, if you make these you won’t need as much filling or icing**

While the rolls are baking, you can mix up the icing. In a sauce pan, heat the powdered sugar, milk and vanilla stirring often ( or constantly depending on how nervous you are about burning things…) when the icing is smooth, set it aside and wait patiently for the rolls to be done. Pour immediately over hot rolls.