Cinnamon Rolls

I got this recipe from a Sunset magazine subscription perk and it hasn't disappointed. When topped with cream cheese frosting, these are a big hit. I sometimes make the dough in the evening and then refrigerate overnight. If you let it warm up a bit in the morning, while heating the oven and making coffee, they bake off just fine.

Ingredients:
1.25c whole milk
1 package (2.25 tsp) active dry yeast
3 Tbs white granulated sugar
1.25 c brown sugar
3/4c plus 2 Tbs butter at room temperature
1.5 tsp salt
about 5.5 c all-purpose flour
1/4c ground cinnamon


In a 2 quart pan over medium heat, heat milk to lukewarm. In the mixing bowl of the stand mixer, dissolve yeast ins 1 cup warm water. Let stand 5 minutes

Using a stand mixer's paddle attachment, stir in:
milk,
2 Tbs sugar
2 Tbs butter
salt
3.5 c flour into yeast mixture

Beat on high until dough is slightly stretchy, about 2 minutes.
Switch to dough hook and, on medium speed, beat in 1.5c more flour until a stiff dough forms. Continue beating until dough pulls clearnly from bowl, 5 to 7 minutes longer. If dough is still sticky, add more four, 1 Tbs at a time.

Scrape onto floured work surface and knead until smooth, elastic and no longer sticky about 8 minutes; add flour as required to prevent sticking. Return dough to bowl, cover airtight, and let rise at room temperature until doubled in size, 1 to 1.5 hours.

Scrape dough onto floured work surface and press gently to expel air. Divide dough in half. Using a floured rolling pins, roll each half into a 10- by 16- in. rectangle. Spread 6 Tbs butter over each rectangle. In a small bowl, mix 1.25 c brown sugar with the cinnamon. Sprinkle half the mixture over each rectangle.

Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into 6 equal pieces. Place, cut side down and sightly apart in two 7- by 11- baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1.5 hours.

Preheat oven to 350*. Bake until rolls are browned, 30-35 minutes. Coll in pan 10 minutes, then drizzle with icing. Serve warm!