Cinnamon Rolls!

I have been famous around friends for making these cinnamon rolls and yet, I hadn't made these in over a year. Why on earth was I depriving myself?! :p These cinnamon rolls won me a perfect 10 at an Iron Chef competition between Chemie Grad Students a few years ago, so they must be good. ;)

I added some optional additional ingredients if you want something a little different. I say, give the orange a try sometime, it's really good - but so's the basic roll. ;)

Dough:
* 1/4-ounce package yeast (I use the double acting stuff)
* 1/2 cup warm water (not more than 120F)
* 1/2 cup scalded milk (again, not more than 120F)
* 1/4 cup sugar
* 1/3 cup melted butter
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour

Filling
* 1/2 cup softened butter or margarine, plus more for pan
* 1/4 cup sugar (your choice, brown, white, or raw)
* 2-3 tablespoons ground cinnamon
Optional for filling
* 1/2 cup raisins, walnuts, or pecans (I don't, but to each their own)

Icing
* 1/2 cup softened butter or margarine
* 1/2 cup softened cream cheese
* 1-2 cups powdered sugar
* 1 tspn vanilla extract
Optional for icing
* 1 tspn orange juice
* 1/4 tspn orange zest


In a small bowl, dissolve yeast in warm water and set aside to proof. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1/2 to 1 hour - depends on your yeast and how warm your kitchen is. (I heat my oven to 150 and let it rise in there since my house is freezing.)

When doubled in size, punch down dough. Roll out on a floured surface or stretch with your hands into a 15" by 10" rectangle. Spread softened melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 2-2.5" slices.

Butter a 9x12" dish with leftover butter and place rolls cut side down into dish leaving a little space in between. Let them sit covered in a warm place for 30 minutes to rise again. (I, again, use my oven.)

Preheat your oven to 375F and bake rolls for 20-30 minutes until lightly golden brown. Make up icing while they back, just dump it all in a bowl and stir like crazy until spreadable consistency, adding more sugar to thicken if needed.

I ice my rolls directly when removed form the oven so that the icing melts on them and sticks to the roll better. Cover leftover rolls in pan with plastic wrap and stash in the fridge. They last up to a week in the fridge. To reheat, place in microwave for 15-25 seconds. Gooey and yummy!!