Cinnamon Rolls

For the dough:
Combine yeast and water in a small bowl and let it stand 10 minutes

Whisk together dry ingredients (flour, sugar, salt, nonfat dry milk, mashed potato flakes) in the bowl of a stand mixer with a dough hook attached.

Combine the whisked together dough ingredients with the yeast/water solution and the room temperature butter. Mix in a stand mixer with the dough hook on speed (2) for 6 minutes.

Cover dough and let it rise for an hour.

For the filling:
Combine and whisk together sugar, cinnamon and flour in a small bowl. Set aside.

Roll out the dough on a lightly floured surface into a rectangle about 12″X18″ and 3/8″ thick.

Brush the two tablespoons of milk on rolled out dough and leave about 1 inch around the perimeter. Spread out the filling mixture on the rolled out dough. Roll up the rectangle of dough lengthwise.

Using a serrated knife, cut the roll of dough in half. Then cut the two halves in half. Continue cutting halves until you have sixteen (16) slices.

Place eight (8) of the slices into a lightly greased 9″ pie/cake pan. Repeat for the other eight (8) slices in another pan.

Allow rolls in pie pans to rise again for about another hour to hour and half. Rolls will rise and double in volume. An un-heated oven with the oven light turned on is a great proofing box. At the end of the rising time, preheat your oven to 375 F.

After rolls have risen and doubled in volume, cook them in the preheated oven for 20-25 minutes.

Whisk (glaze) ingredients together in a small bowl. Spoon/pour over hot cinnamon rolls.

Enjoy!