Homemade Cinnamon Rolls

There is nothing else that smells more like home than fresh cinnamon rolls baking in the oven. Add a little mix of chocolate and fresh brewed coffee and you have yourself the warm sweet fragrance of home! A fragrance that always brings back good memories of my childhood. I should market this stuff! My house smells wonderful this morning! 

Homemade Cinnamon Rolls 

2 packages active dry yeast (4 1/2 tsp) 
1-1/4 cups warm water (110° to 115°) 
1.5 cups warm milk (110° to 115°) 
1/4 cup butter, softened 
1 egg 
1/2 cup honey 
2 teaspoons salt 
7 cups all-purpose flour 

FILLING:                                                                      

3 tablespoons butter, softened 
1 1/8 cups packed brown sugar 
1 1/2 teaspoons ground cinnamon 

GLAZE: 

1.5 cups confectioners' sugar 
3 tablespoons butter, softened 
1/2 teaspoon vanilla extract 
3 to 4 tablespoons milk 

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. 

Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. 

For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls. 

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