Family Circle Cinnamon Rolls

Four out of five of us at my house are not morning people. We're tired, we're grumpy, we're hungry. Only to face another bowl of cold cereal for our trouble. Sometimes muffins if I've been a busy bee. Once in a great while pancakes, if it's an open Saturday (or Pancake Week is coming up.) But almost never cinnamon rolls. They take 3 hours! And you know I'm not getting up any earlier than I have to because I am one of those four out of five people.

But I must not forget that cinnamon rolls can be done this way: make them in the evening - mix, rise, roll, fill, cut. Then let them second-rise in the fridge overnight while your poor mind and body collapse into exhausted oblivion that never lasts long enough.

When the cock crows, the baby cries, the enormous family of birds in your neighbor's tree goes to bickering, or your 4-year-old pads clumsily into your room, breathing heavily in your face hoping to be invited to snuggle, go preheat the oven and take the rolls out of the fridge to warm up a bit. When the oven's ready, toss them in, set the timer, and go catch a few more winks while they bake and fill your house with the kind of indescribably comforting aromas of yeast and cinnamon that could turn the grumpiest grouch into a morning person.

At least for one day.

Family Circle Cinnamon Rolls (print recipe)

Dough:
1 cup whole milk
1 envelope active dry yeast
1/4 cup warm water (100°F to 110°F)
3 T granulated sugar
2 eggs
1/4 cup unsalted butter, melted
4 1/2 to 5 cups all-purpose flour
1/2 tsp salt

Filling:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 T cinnamon
1 cup coarsely chopped pecans
1 cup raisins

Glaze:
2 cups confectioners' sugar
1 to 3 T milk

1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.

2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.

3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.

4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1-1/2 hours.

5. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with parchment paper; coat paper with spray. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.

6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.

7. Cut crosswise into 14 generous 1-inch pieces. Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.

8. Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.

9. Glaze: Mix confectioners sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm. Recipe from Family Circle magazine, January 2011