Alexis Dorny's Cinnamon Rolls

Cinnamon Rolls

1 tablespoon yeast

1 cup warm milk

½ cup sugar

1/3 cup butter, melted

1 teaspoon salt

2 eggs

4 cups flour

Dissolve yeast in milk in large bowl. Mix in sugar, butter, salt and eggs. Add flour and mix well. Knead dough by hand or with a mixer with a dough hook (or use the dough cycle of a bread machine).

Dough should be smooth and elastic after 5 to 10 minutes of kneading.

Put in a bowl, cover and let rise in a warm place 1 hour or until doubled in size.

Roll dough out onto a lightly floured surface. Roll into a rectangle about ¼ to ½ inch thick.

Spread dough with softened butter. Sprinkle with 1cup brown sugar mixed with 2 ½ tablespoons cinnamon. Roll up the dough. Slice dough into 1 to ½ inch slices using dental floss. Place on greased baking sheet.

Cover and let rise 30 minutes. Bake at 375 for approximately 15 minutes. Watch carefully! Do not burn! The cinnamon rolls should just be beginning to brown.

Frost rolls as desired while still warm.

Overnight method:

After placing cinnamon rolls in pan, cover with a greased piece of plastic wrap greased side down (touching rolls). Cover with a cloth. Refrigerate overnight.

Take out of refrigerator and place in oven. Fill a pan with boiling water and put in oven under rolls.

Let rise for 30 minutes. Remove rolls and pan of water from oven and preheat to 400. Bake as directed above.