melt in your mouth cinnamon rolls

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melt in your mouth cinnamon rolls
Pleasantly surprise your host/hostess on Easter Brunch with these cinnamon rolls that melt in your mouth. Either present them as regular rolls, or dress them up a bit by placing them in cute large cupcake holders. I promise they’ll be sweet, delicious, and perfect for Easter Brunch. Enjoy!
  • 4 to 4⅓ cups all-purpose flour
  • 1 package active dry yeast
  • 1 cup milk
  • ⅓ cup sugar
  • ⅓ cup butter or margarine
  • ½ teaspoon salt
  • 2 eggs
  • 3 tablespoons butter or margarine, melted
  • ½ cup sugar
  • 2 teaspoons ground cinnamon
  • powered sugar icing
  • 1 cup powered sugar
  • 1 teaspoon vanilla
  • 1-3 tablespoon milk
  1. In a large bowl combine 2 cups of flour and yeast; set aside. In a medium saucepan heat and stir the milk, ⅓ cups sugar, ⅓ cups butter, and salt just till it’s warm (120-130 degrees) and until the butter is just melted. Add milk mixture to the dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in as much as the remaining flour as you can.
  2. Turn dough onto a floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic (about 3-5 minutes). Shape dough into a ball and place in a lightly greased bowl; turning over once to grease each side of the dough. Cover and let rise in a warm place till the dough doubles in size (about 1 hour). Punch dough down and turn onto a lightly floured surface. Divide in half, cover and again let rest for about 10 minutes. Lightly grease a large glass-baking dish.
  3. Roll each portion of the dough into a 12×8-inch rectangle (or as close to this shape as possible. As you’ll see, mine isn’t the best.) Brush the melted 3 tablespoons of butter over dough. Combine the ½ cup sugar and cinnamon; sprinkle over the dough evenly. Roll-up, starting from a long side and pinch together the last edge with the dough on the roll to somewhat seal it. Next, slice the roll into 12 equal pieces and either place on the prepared pan or into large paper muffin holders within a muffin pan. Cover and let rise in a warm place until the dough nearly doubles in size (about 30-35 minutes).
  4. Bake at 375 degrees for 20-25 minutes or until golden. Cool slightly; remove from pans and drizzle with powered sugar icing. If desired, serve warm. Makes 24 rolls.
  5. In a mixing bowl, combine all ingredients until it reaches drizzling consistency (You may need to add more milk if necessary).
***If you would like to use baking cups, I got mine at Target but here is a link to a place that has lots of cute ones for every occasion, Country Kitchen Sweetart).