Old-Fashioned Cinnamon Rolls

Directions

In a large bowl, combine 2¼ cups flour and yeast. In a saucepan, heat and stir milk, ⅓ cup butter, ⅓ cup sugar, and ½ teaspoon salt just until warm (120° to 130°) and butter almost melts. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until dough doubles in size (1 hour).

Punch down dough. Turn out onto a lightly floured surface; divide in half. Cover; let rest for 10 minutes. Lightly grease two 9" x 1½" round baking pans. Roll each half of the dough into a 12" x 8" rectangle. Brush with melted butter. Combine the ⅔ cup sugar and the cinnamon; sprinkle over rectangles. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, in prepared pans.

Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes.

Preheat oven to 375°. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.

Creamy Glaze:

Mix 1¼ cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and ½ teaspoon vanilla. Stir in enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.