Sunday Morning Cinnamon Rolls

Pour the warm water into small bowl and sprinkle yeast on top. Add a pinch of sugar to proof and let the yeast get foamy, about 10 minutes.

Meanwhile, add flour, salt, sugar in a large mixing bowl. Add the water, milk and melted butter and combine thoroughly. If the dough is still sticky, add more flour by the tablespoonful until it’s managable.

Lightly flour the countertop or pastry board and place the dough on top, lightly coating with flour and kneading for about 5 minutes until smooth.

Use a teeny bit of oil to coat a large, clean bowl. Add the dough and cover tightly with plastic wrap. Let rise for 2 hours in a warm place OR refrigerate overnight.

If you’re letting the dough rise overnight, take it out of the fridge and let sit at room temperature for 30 minutes to an hour to take the chill off.

Meanwhile, mix the cinnamon and sugars in a small bowl. Set aside.

After the dough has risen, roll it out on a floured surface into a large rectangular shape about 1/4 of an inch thick. Spread the 1/2 stick of butter to coat the dough and sprinkle a generous amount of the cinnamon and sugar mixture. Roll the dough to form a long cylinder. Slice the dough into 1 inch thick slices.

Grease two 8×8 or one 9 1/2 x 11 inch pan(s) with nonstick cooking spray. Add the rolls so they fit snuggly next to each other. Set aside and allow to rise for another 45 minutes (they will rise a lot during this stage – it’s important).

Preheat the oven at 375 degrees. After the second rise, bake for 15-20 minutes until golden brown on top.

Prepare the glaze by mixing well the powdered sugar, milk, and vanilla. Before the rolls cool, drizzle the glaze on top.

Makes 15-18 cinnamon rolls.