Cinnamon Rolls

These are the best cinnamon rolls in the world! I'm not kidding. They are not gigantic with an inch of frosting but instead can be eaten in a couple of bites. I'm not sure where the recipe originated, but it has been in my family for at least four generations. I remember eating them whenever we would go to my grandma's house. They were always ready and waiting in containers on the counter. I've watched my mom make them countless times for different occasions or even just as a special treat. They were always a birthday request and remind me of my childhood and family. Now they are a favorite of my children.

When you make these cinnamon rolls, it is an absolute must to eat them warm out of the oven with freshly added frosting and nuts on top. (Okay, you can omit the nuts or even the frosting if you're Rich, but I think that's all crazy talk.) They almost melt in your mouth. 

Now I make them gluten free and they are just as amazing. Break out your rolling pin and give them a try. Plan ahead because they need to be started the night before.

Cinnamon Rolls

1 package Active Dry Yeast or 2 1/4 teaspoons

1/2 cup warm water (110º)

4 cups Domata All Purpose Flour (For those that aren't GF just use regular flour.)

1/4 cup sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter

2 eggs

1 cup heated milk

1-2 sticks unsalted butter, room temperature

cinnamon

sugar

powdered sugar frosting (recipe below)

walnuts, ground

In a small bowl, stir yeast in warm water until dissolved. In separate bowl mix Domata flour, 1/4 cup sugar and salt. Cut in 1 cup of butter with pastry blender until pea-sized crumbs are formed. In a large bowl beat eggs. To eggs gradually add hot milk. Cool to luke warm and add yeast. Add flour mixture and stir. Dough will be really soft. Cover and refrigerate overnight.

Divide dough into quarters. Roll 1/4 at a time into a thin rectangle (18 X 10). Butter dough (2-4 tablespoons) and top with sugar and cinnamon. (We like a lot of cinnamon. Less is still tasty.)

Sprinkle on a little water then roll up.

Cut roll into 12 pieces and place on a silpat or parchment lined baking sheet (cut side down). Gently flatten each roll with the palm of your hand and bake immediately at 400º for 12 minutes.

Top with powdered sugar frosting and nuts.

Frosting:

Melt together 1/2 cup milk and 4 tablespoons unsalted butter. Add 1 teaspoon of vanilla and enough powdered sugar to reach desired consistency.