I know, I know, just another cinnamon roll recipe. While there is nothing outrageously different about this, I appreciate being able to buy make something and save some for later. I decided to make a big batch, but to separate it out into two 8x8 baking dishes. This allowed us to freeze one dish and eat the other throughout the week. I know this seems like a long recipe but it's only because it's made in three parts - dough, frosting and filling.
1 cup milk
1/2 cup warm water - approximately 85 degrees
1 teaspoon vanilla extract
1/2 cup butter, softened
2 eggs, at room temperature
1/2 teaspoon salt
1/2 cup sugar
5 cups flour (I used bread flour)
1 tablespoon instant yeast
In a mixer with the beater attached, beat the butter and eggs. Add in the milk, water and vanilla extract.
In a separate bowl, sift together the dry ingredients. Slowly add them to the wet mixture and blend together until just combined.
Attach the dough hook to the mixer and turn it on medium low. Run the mixer for about 3 minutes until a soft dough is formed.
Remove the dough and place on a floured surface. Kneed for 10 minutes by hand. Place dough in a bowl and let rest for 10 minutes.
Grease 2 8x8 or 9x9 baking pans, set aside
Stretch and roll the dough out into an 8x12 rectangle. The dough should be approximately 1" thick.
1/2 cup butter
1 cup brown sugar
1 tablespoon + 1 teaspoon cinnamon
1 cup chopped nuts (pecans are amazing in this)
Mix together the brown sugar, cinnamon and nuts.
Brush the dough with the melted butter.
Spread the sugar mixture in an even layer over the dough.
From the long end, roll the dough. It should roll over three times. Don't roll it too tight or you'll end up with popped-up centers.
Cut 1 1/2" slices off of the roll with a sharp knife. Place them in the baking dishes. The rolls can be touching in the baking dishes, but they need space to rise.
Take one baking dish and cover tightly with cellophane, then cover with tin foil. Label and place in the freezer.
Leave the other dish on the counter for an hour to allow the rolls to rise.
Bake at 350 for 30 minutes or until the tops are browned and the mixture is bubbling up the sides.
*For the frozen rolls, leave out at room temperature for 12 hours (overnight works great). After they have thawed, sit them in a warm spot, covered with a towel, for an hour to let rise.
1 cup powdered sugar
1/4 cup melted butter
2 tablespoons milk
1/2 teaspoon vanilla extract
Mix all ingredients together. Add more powdered sugar if the mixture is too runny. Add more milk if the mixture is too thick.
Spread or drizzle frosting over the cinnamon rolls while they are still warm.