Cinnamon Roll Recipe

Here's the recipe for last week's submission of my famous cinnamon roll. If you can believe it, I ate the entire pan of rolls myself! Heaven.

Holler if something doesn't make sense.

Cinnamon Rolls

Ingredients for dough:

• 2 1/2 cups warm water
• 2/3 cup honey
• 2 pkgs yeast
• 1 tsp salt
• 1/2 cup oil
• 4-5 cups whole wheat flour (I don't always use wheat flour, it depends on what I have to use. It tastes just as good with all white flour.)
• 3 cups white flour (so if you don't use the wheat flour, make this 7-8 cups of white flour)
  

Ingredients for cinnamon rolls:

• 1 cube butter (softened)
• 1 cup sugar and 1 tbsp cinnamon (mix together)
  

Ingredients for glaze: (I mostly eye-ball this, so I am not exact here)

• 2-3 cups powdered sugar
• 1 tsp vanilla
• 1/4-1/3 cup milk
  

Directions:

1. In a large bowl, dissolve yeast in the warm water. Add the honey and oil.
2. Add the dry ingredients to the wet ingredients. Add flour until it can be kneaded easily or until you get to the 8 cups, whichever comes first.
3. Once mixed, place dough onto a lightly floured surface. Knead dough until no longer sticky(3 to 5 minutes total), adding more flour if needed. Shape dough into a ball.
4. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until dough doubles (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)
5. Punch dough down. On a lightly floured surface, divide dough in half**; shape each half into a smooth ball. Cover; let rest for 10 minutes.
6. On lightly floured surface roll half the dough to 12x8 inches. Spread with 1/2 of the softened butter cube. (I am usually kind of skimpy with the butter and put just enough to hold the cinnamon mixture.)
7. Sprinkle half of the cinnamon mixture over rectangle. Roll up from a short side.*** Seal edges.
8. Make a second roll with remaining dough, butter and sugar mixture.
9. Slice each dough roll into pieces about 3/4 of an inch thick. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).
10. Bake rolls in a 350 degree oven for 20 to 25 minutes or until light brown.
11. Drizzle rolls with the powdered sugar glaze while still warm. Serve warm.

**My grandmother's recipe calls for dividing the dough in half. I don't do that anymore, I just roll the whole thing out as one until it is about 1/4 inch thick, however big that makes the rectangle.

***Because I don't divide the dough into two, I roll up from the longer side.