Cinnamon Rolls

Long before White Pillars was a bed and breakfast, it was our home.  My parents raised the 7 of us here and our world was centered around the big front yard and forest that surrounded us. With so many kids running around, we filled the house to the brim, but it was my mom who filled us with homemade baked goods.  Growing up, we often returned home from school to find freshly baked bread, bagels, pretzels or our favorite, cinnamon rolls laid out on the kitchen table. Though we are now all grown up and on our own, my parents are still filling White Pillars to the brim, but now with our guests.  In the morning before breakfast is served, you will often see cinnamon rolls cooling on the kitchen table just as they did so many years ago. During this holiday season, we want to share our cinnamon roll recipe in hopes that your home may be filled to the brim with cinnamon rolls cooling on the kitchen table. Happy Holidays!

CINNAMON ROLLS

INGREDIENTS:
Dough:
1 1⁄4 cups lukewarm water (100 degrees) 2 tablespoons active dry yeast
3 large eggs
2 teaspoons salt
1⁄2 cup canola oil
1⁄2 cup white sugar
1⁄2 cup dry milk
5 cups white bread flour
Filling:
1⁄2 cup melted butter
1 cup white sugar
1 cup brown sugar
1⁄4 cup flour
2 teaspoons cinnamon
Frosting:
Confectioners sugar
Milk

Preheat oven to 350 degrees. In a mixing bowl, dissolve the yeast in warm water, approximately ten minutes. Once the yeast is dissolved add the remaining dough ingredients and 2 cups of flour. Mix the dough to incorporate the flour and to activate the gluten. Then slowly add the remaining 3 cups of flour, and mix until dough is pulled together. Remove the dough from the bowl and knead by hand to be sure there are no dry patches. Form into a ball and place in a greased container. Cover with a towel and let it rise in a warm place until double in size, approximately 1 hour.

While the dough is rising, mix together the melted butter, sugar, flour and cinnamon. Punch down the dough after rising. Dust the surface of the dough and counter with flour. Roll out dough into a rectangle, approximately 1 inch thick. Then spread the filling evenly on the dough. Press the filling lightly into the dough. Starting at long side, tightly roll up and pinch at seam to seal. Cut into roughly 2 inch pieces. Place on a greased cookie sheet. Place closer together for softer rolls. Bake for approximately 15-20 minutes until golden brown.