Nana's cinnamon rolls
Once assembled, you can pop them in the fridge and bake the next morning. (It beats getting up at 5am like my Nana used to!)
- 1 cup milk
- 1/2 cup butter, softened
- 1 cup water
- 1 tablespoon yeast
- 1 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 6 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1/2 cup butter, melted
For the icing:
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted.
Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
Once the dough has formed a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
Divide dough into two pieces and roll each piece into a 12x9 inch rectangle. In a bowl mix together cinnamon and sugar.
Use a basting brush to cover each piece with half of the melted butter.
Sprinkle half of the brown sugar and cinnamon mixture over the butter.
Roll up dough from the widest side, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife.
Place rolls onto two 9x13 inch greased baking pans. Cover and place in a warm area to rise until almost doubled (usually about 45 minutes).
Meanwhile, preheat oven to 190°C.
Bake in preheated oven for 20 to 25 minutes until golden brown.
To make frosting; combine icing sugar and vanilla. Add milk gradually until frosting is spreadable. Spread over warm cinnamon rolls -- it will melt and drizzle over all of them.