Seattle Snowmageddon Cinnamon rolls

When the snow arrives, and it frigid cold outside, nothing is better than tried & true comfort food. After a partial day in the office yesterday due to unexpected inclement weather for Seattle city, I came home and made a batch of cinnamon rolls for Holly & I to enjoy while we watched the snow and freezing rain ice pellets ravage the region.



Dan's Cinnamon Rolls

2 1/4 cups warm water
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup nonfat dry milk, sifted
2 tablespoons active dry yeast
1 cup granulated sugar or honey
1 tablespoon salt
6-7 cups all-purpose flour
1/2 cup sugar, or more as needed
2 teaspoons cinnamon, or more as needed
1/2 cup butter, melted or softened

Bloom yeast in warm water for 15 minutes. Add vegetable oil, eggs, vanilla, dry milk, sugar, salt and 3 cups of flower. Mix in mixer until sticky and combined. Continue to add flour until most is incorporated. Dough will be slightly sticky. Continue mixing and adding flour until it pulls away from side of mixer. Liberally coat in more oil and allow to raise in a warm place until triple in size.

With flour on your hands punch dough out and turn onto floured surface. Shape into a rectangle. Spread butter, then sugar than cinnamon. Roll up jelly roll style and cut. Place in liberally buttered baking dish and allow to proof until double in size. Bake 400 degrees for 15-18 minutes. Cool for 10 minutes, and add your favorite frosting or glaze.

Dan's Cinnamon Roll Glaze

1/4 C milk
Splash of fresh lemon juice
Zest of half a lemon
1 tsp vanilla
2+ C powdered sugar

Combine milk, lemon juice, lemon zest and vanilla. Slowly whisk in powdered sugar to desired constancy. Spread on warm cinnamon rolls. NOTE: The photo above is a half batch of the dough. A half batch will yield you 12-15 rolls depending on the size. And I use a buttered 11X17 pan for mine, not a cookie sheet.