Catherine's Cinnamon Rolls
  • Cooking Time: 15
  • 1 cup whole milk
  • 1 1/4 cup water
  • 2 packages instant yeast
  • 1/2 cup sugar
  • 2 tps salt
  • 1 tps cinnamon
  • 1 tps baking powder
  • 1/4 tps baking soda
  • 7 to 8 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1 beaten egg
  • Filling:
  • 2 TBS melted butter
  • 1/4 cup brown or white sugar
  • 2 tps cinnamon
  • 1/2 cup chopped nuts
  1. In the large bowl of your electric mixer, place 2 cups flour, yeast, baking powder, baking soda, sugar, cinnamon and salt. Mix, on low, until well blended.
  2. Heat water and milk to 105 degrees. Add heated liquid and softened butter to flour mixture and blend. Add beaten egg and 2 additional cups flour. Continue to mix until well-blended, then gradually add more flour until it cleans the sides of the bowl.
  3. Transfer dough to floured board and knead for 5 to 10 minutes or until the dough is elastic. Transfer dough to oiled bowl, cover and let rise until doubled, approx 1 hour.
  4. Grease the two baking pans with cooking oil or butter (see sizes above) Remove dough from bowl and punch down.
  5. Roll out dough to rectangle about 16 inches long and 10 inches wide. Brush the dough with melted butter. Sprinkle with cinnamon, sugar and pecans distributing evenly. Roll up into a tight roll(so it is 16 inches long, not 10) and seal the edge.
  6. Cut into 3/4 inch slices and transfer to the prepared baking pans, leaving approx 1/2 inch between them. Cover with a towel and let rise again until double.
  7. Preheat your oven to 400 degrees F. Bake rolls on middle rack for 15 minutes. Allow to cool and then frost with your favorite icing if desired. I like these plain and rarely frost them.
This makes two pans full, one 13 x 9 and the other 8" square.