Easy Yeast Cinnamon Rolls

Ingredients:

Note: This recipe also make amazing cinnamon raisin bread, look down below for directions on that!

~ 4 and 1/4 -1/2 cups flour

~ 1/2 cup sugar

~ 1 teaspoon salt

~ 1 1/2 tablespoons yeast

~ 1 1/2 cups milk

~ 6 tablespoons vegetable or canola oil

~ 2 eggs

Filling

~ 1 stick butter

~ 3/4 cup brown sugar

~ 2 tablespoon cinnamon

Icing

~ half stick of butter

~ 1 1/2 cups powder sugar

~ splash of vanilla 

~ splash of milk

Instructions:

1. In stand mixer, pour in 4 cups flour, sugar, salt and yeast. In small sauce pan warm milk on low heat, don't over heat it, you should still be able to stick your finger in it and be able to leave it there without any discomfort, That's the rule for yeast, if your liquid is too hot you'll kill the yeast and if its too cold it won't activate when using active dry yeast. Pour warm milk, oil and room temp eggs in to stand mixer and beat for 2 mins, scrape bowl as needed.  (This is where you add in the 1 cup of raisin's if you're making Cinnamon Raisin Bread) Add in 1/4 to 1/2 cup flour to stiffen dough until its not as sticky so you can knead it.

2. Turn out dough on well floured surface and need 100 times adding a little bit of flour so it doesn't stick to you or the surface but be careful not to add too much. After bread is kneaded let rest covered for 10 mins.

3. While dough is resting, in a small bowl melt your stick of butter and stir in brown sugar and cinnamon to make you're filling.

4. After dough is rested, roll out on floured surface trying to keep it in a rectangle shape and also about 1/4 inch of thickness or less.

Once you have your dough rolled out spread filling evenly leaving about 1/2 an inch of space on the edges. Tightly roll then pinch the seam together.  (Cinnamon Raisin Bread, at this point cut your roll in half and put in to 2 greased loaf pans and follow instruction number 5 for proofing)  Cut roll in to 3rds with dental floss, then cut each 3rd in half, and then in half again to make 12.

5. Evenly place cinnamon rolls in greased 9/13 pan cover with light weight damp cloth and put in a warm place for about an hour or until doubled in size.  ( I turn my oven on the lowest temp for a few mins to get it warm and then set them in there, you're looking for about 80 degrees) 

6. To make the icing, in medium bowl put soften butter, add in powdered sugar and your splash of vanilla and whisk in a teaspoon of milk or so at a time until you get the right consistency, it should fall in a consistent stream off the whisk.

7. Once your cinnamon rolls have doubled, preheat oven to 350 bake for 20 mins then cover lightly with tinfoil so the edges don't get too dark and bake for another 15 to 20 mins. Remove from oven and let cool for 15 mins then spread your icing and enjoy those warm cinnamon rolls!  (Cinnamon Raison Bread, same thing as the directions above, icing and all)