Ann Sather'S Cinnamon Rolls - cooking recipe

Ingredients

1 (1 1/4 ounce) envelope active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
1 cup milk, scalded then cooled
1/4 cup butter, melted
1/3 cup sugar
1 1/2 teaspoons salt
2 1/2 - 3 cups all-purpose flour
4 tablespoons butter, room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
Powdered sugar icing
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk, plus additional as needed

Preparation

In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes; stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to 350\u00b0.
Divide the raised dough in half.
On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
Repeat with remaining dough.
Cut the dough into 2-inch slices; place on greased and floured baking sheets; let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.
Bake in the oven for 12-15 minutes, or until golden brown.
Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
Top rolls with powdered sugar icing immediately.
Serve warm or at room temperature.
Powdered Sugar Icing: Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.