Sometimes only a cinnamon roll will do.  Like for breakfast, beside scrambled eggs (like THESE- omg!).  Or warmed in the microwave and topped with a healthy pat of butter as a mid-morning snack.  Or!  Fresh out of the oven, warm and gooey, as breakfast, or an afternoon snack, or (would you believe I've done this?!) dinner!  Ha!  I like my cinnamon rolls not too sweet, and without nuts or raisins.  Nuts and raisins are good things, but not in my cinnamon rolls.  Want to make some?  It's easy to do, really, it just takes a little time.

Here is what you're going for--a nice soft dough, not too sticky.  Don't be like me and be tempted to add more flour, just keep kneading, it all comes together.  Also, don't be like me and be an over-kneader.  Know when to stop!  I don't...but, I've accepted my over-kneading condition and have taken measures to counteract my problem.  I add all the ingredients to my bread machine and set it on the dough cycle-perfect every time!  If you don't have the compulsion to over-knead, then you should be fine mixing the dough by hand.

Let the dough rise, and then dump it on a clean, flat surface and let it rest for about 5 minutes.

Here is the recipe.  I hope you give it a try.

Cinnamon Rolls

(slightly adapted from The Farm Chicks in the Kitchen)

1 cup whole milk

2 1/4 tsp active dry yeast

1/2 cup granulated sugar

3/4 cup unsalted butter, softened (1 1/2 sticks, divided)

2 large eggs

4 cups all-purpose flour

1/2 tsp salt

1 cup packed brown sugar

2 tsp ground cinnamon

Make the dough:  Heat the milk in a small saucepan over low heat or in the microwave until it's warm, not hot.  Add it to a large mixing bowl.  Sprinkle the yeast on top of the milk and let it sit until dissolved-about 3 minutes.  Meanwhile, melt 1/4 cup butter in a small saucepan over low heat or in the microwave.  Whisk the granulated sugar, eggs and melted butter into the milk mixture.  Stir in the flour and salt with a wooden spoon, mixing until the ingredients are well combined.  Cover the bowl with plastic wrap or a clean damp kitchen towel and let rest for 30 minutes.

Proof the dough:  Turn the dough out onto a lightly floured surface and knead for 3 minutes, until it is smooth and elastic.  Lightly oil another large bowl.  Place the dough in the bowl; turn to coat with oil.  Cover the bowl with plastic wrap and let the dough rise in a warm, draft free area until doubled in size-about 30-40 minutes.

Make the filling:  While the dough is rising, mix the brown sugar and cinnamon in a small bowl for the filling and set aside.  

Form the rolls:  Butter a large jelly roll pan.  Once the dough has risen, punch it down; then transfer it to a lightly floured surface and roll it (gently!) into a 15 x 20 inch rectangle.  Spread the remaining 1/2 cup butter evenly over the dough and then sprinkle with the brown sugar and cinnamon mixture.  Starting at one long side, roll up the dough jelly-roll style, forming a log.  Pinch seams to seal.  Use a serrated knife to cut the log crosswise into 12-15 equal sections.  Arrange the rolls about 1 inch apart, spiral side up, in the prepared pan.  Cover with parchment paper and a kitchen towel and let rise until doubled in size--about 1 hour.

Bake the rolls:  Preheat oven to 375.  Once the rolls have risen, uncover them and bake until light golden brown- about 15 minutes.  Remove from the oven and let cool on a wire rack for about 10 minutes.  Spread or drizzle with icing (see below) and EAT!

Icing:  Cream cheese icing:  Blend together 4 Tbsp softened butter with 2 Tbsp softened cream cheese, add 3/4 cup powdered sugar and 1/2 tsp vanilla extract until well blended.  Or you can blend together 1 cup powdered sugar, 1/2 tsp vanilla and 2-4 Tbsp milk until mixture is just the right consistency to drizzle on the rolls.