I made these cinnamon rolls yesterday for the first time in years...I had forgotten how good they are! I only made 1/2 of the recipe, and it came out just fine. The "hands on' time is only about an hour.
Total time: 3 1/2 hours
2 packages yeast
1 cup plus 2 tablespoons granulated sugar
1 1/2 cups warm water, about 100 degrees F
1/2 cup (1 stick) butter, room temperature
1 cup milk
2 teaspoons salt
8 1/2 to 9 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons cinnamon
1 cup (2 sticks) butter, room temperature
2 cups chopped nuts --optional
2 1/2 cups confectioners' sugar
3 tablespoons corn syrup
1 teaspoon vanilla
2 to 4 tablespoons milk
To make the dough: Dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. Place 1/2 cup butter and 1 cup sugar in a large bowl. Scald milk and pour over butter. Stir to melt. Stir in remaining 1 cup warm water. Stir in the yeast mixture. Stir in eggs. Stir in salt and 5 cups flour. Gradually stir in 3 cups more flour. Turn out onto a heavily floured surface. Knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking. Place dough in a greased or buttered bowl, cover with a piece of greased or buttered plastic wrap or with a damp towel, and let rise in a warm place until doubled, about 2 hours.
To make the filling: In a medium bowl, mix together the brown sugar, flour and cinnamon. Stir in the butter, first with a spoon, then using your fingers, until well-combined.
Turn out risen dough onto a smooth surface and pat or roll into a large rectangle, about 26 inches by 20 inches. Using a flat-bladed spatula, spread with cinnamon mixture. Sprinkle with the nuts if you are using them. Roll the dough up jelly roll style , and seal the end of the roll to keep it from unrolling. Use a piece of heavy string, and 'tie off' 1 sections. (You can cut them, but the rolls look better this way.) Place rolls 3 inches apart on baking sheets that have been sprayed with cooking spray. Cover and let rise for 30 minutes to an hour.
Preheat oven to 350 degrees. Bake rolls until lightly browned, 15-18 minutes. Remove from oven.
To make the glaze: In a medium bowl, stir together the confectioners' sugar, corn syrup, vanilla and enough milk to make a just-pourable mixture. Drizzle over rolls. Serve slightly warm or at room temperature.