Cinnamon Rolls

4 to 4 1/2 cups all purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 eggs
3 Tbsp butter, melted
1/2 cup sugar
2 tsp ground cinnamon

In a large bowl, combine 2 cups of the flour and yeast.  Set aside.  In a medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter and salt just till warm.  (120-130 degrees) and butter almost melts.  Add milk mixture to dry mixture, along with eggs.  Beat on low to medium speed for 10 seconds, scraping bowl.  Beat on high speed for 3 minutes.  Using a spoon, work in as much of the flour that is left as you can.

Turn dough onto a floured surface.  Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).  Shape dough into a ball and place in a lightly greased bowl; turn once to grease dough.  Cover and let rise in a warm place till double in size.  (about 1 hour)

Punch dough down.  Turn onto a lightly floured surface.  Divide in half.  Cover and let rest 10 minutes.  Lightly grease your baking pan. 

Roll each portion of dough into a 12x9 inch rectangle.  Brush the melted butter over dough.  COmbine 1/2 cup sugar and cinnamon; sprinkle over dough.  Roll up, jelly-roll style, starting from a long side.  Slice each roll into 12 pieces. Place into prepared pan.  Cover and let rise in a warm place till nearly double.  (about 30 minutes)

Bake in a 375 degree oven for 20-25 minutes or till golden.  Cool slightly; remove from pans.  Drizzle with some powedered sugar that has been mixed with a bit of milk and drop of vanilla.

I love making the caramel-pecan roll variation:

Prepare dough as above, but do not grease pans. After dough has been punched down and while it is resting for the 10 minutes, in a small saucepan combine 2/3 cup packed brown sugar, 1/4 cup butter and 2 Tbsp honey.  Heat and stir over medium heat till combined.  Divide between 2 9inch round baking pans.  Sprinkle 1/3 cup chopped pecans in each pan.  Set aside.  Continue to shape and bake rolls as directed, except reduce cinnamon to 1 tsp.  After baking, immediately invert baked rolls from pan and do not drizzle with icing.

Make ahead directions:  Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise.  Refrigerate for 2 to 24 hours.  Uncover and let stand at room temp for 30 minutes.  Bake as directed.