Everyone loves cinnamon rolls. Here’s Stars’ variation.
A 9- by 13-inch pan
Combine the flour, sugar, and salt in a bowl and set it aside.
In a small bowl, dissolve the yeast in the milk and let it sit for 15 minutes. Place the eggs in the bowl of an electric mixer. Using the paddle attachment, mix in the yeast-milk mixture. Add the dry ingredients on low speed and mix until incorporated.
Increase to medium low speed and mix in the butter. Continue to mix until the butter is completely incorporated, scraping the sides of the bowl as necessary. Place the dough on a lightly floured board and knead by hand for about 5 minutes, until it is smooth and satiny. Place the dough in a bowl, cover it with a towel, and let it rise for 1 to 2 hours, until doubled.
While the dough is rising, prepare butter:
Put the butter, cinnamon, and brown sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until creamy.
On a lightly floured board roll out the dough into a rectangle
Place the rolls with a cut side up in the lightly buttered pan. Cover them with plastic wrap and let them rise for several hours until doubled. (They can be allowed to rise overnight in the refrigerator. The morning that they are to be baked, transfer them from the refrigerator to the preheated oven.)
While the cinnamon rolls are baking, prepare the royal icing:
© 1993 Emily Luchetti. All rights reserved.