Mmm, hot, fresh cinnamon buns iced and served right out of the oven. Now, who doesn’t love that!
1 package yeast (You can use rapid rise yeast. Works great and rises faster)
1/2 cup warm water
1/2 cup scalded milk (To scald milk, place in a small sauce pot on medium high heat. Once bubbles form around inside of pot, the milk is scalded)\
1/4 cup sugar
1/3 cup butter
1 tsp salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar
2 Tbsp ground cinnamon
2 cups raisins and chopped walnuts (optional)
2 Tbsp butter
1 cups powdered sugar
1 tsp vanilla extract
3 to 6 Tbsp hot water
In a small bowl, dissolve yeast in warm water and set aside. 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 (if using rapid rise yeast, it will be ready in about 2 minutes). Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours (again, if using rapid rise yeast, should be ready in about 1/2 hour to 45 minutes).
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 slices.
Coat the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes (or about 30 minutes if using rapid rise yeast). Heat oven to 350º. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.