Donald and I went to Catalina a few weekends back with another couple. We had a great time. Before we left we did a little research online and found a bakery that claimed to have the best cinnamon rolls EVER! So of course, we had to try them. Shortly after we arrived on the island we found the bakery and discovered that they were out of cinnamon rolls but were making more. We decided to wait until the next morning and get a hot out of the oven cinnamon roll to enjoy with our coffee. We were down at the bakery at 5:30 in the morning, anxious to dig in.

What a huge disappointment! While the cinnamon roll was decent, it was not the Best Cinnamon Roll EVER! So I decided to come home and make my own! This recipe was relatively easy and I LOVED the frosting. It was super simple, and had a rich flavor without being too heavy. I mixed the dough in my KitchenAid and then changed to the dough hook and had the mixer do all the kneading too!

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, or you could also keep it in the mixer, and use the dough hook to knead it.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. 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, pecans, or raisins if desired.

Beginning at the 15-inch side, roll up dough and pinch edge together to seal.

Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan…

and let rise until dough is doubled, about 45 minutes.

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.

Yum! The Hallelujah chorus must be playing somewhere right now in honor of this moment.

Cinnamon Rolls

Ingredients-
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan – I used brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.

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. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

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, pecans, or raisins if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. 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.