These are the cinnamon rolls I make every thanksgiving morning for while we watch the parade.I get up extra early so they are warm out of the oven when everyone else wakes up. These can be good for Christmas morning also or Christmas eve morning.
Traditional Cinnamon Rolls
6 1/2 tablespoons granulated sugar
1 teaspoon salt
5 1/2 tablespoons unsalted butter at room temperature
1 large egg slightly beaten
3 1/2 cups all-purpose flour
2 teaspoons instant yeast
1 1/4 cup of buttermilk
1/2 cup cinnamon sugar
fondant glaze(4 cups sifted powder sugar mixed with 1/2 cup of milk)
1. Cream together the sugar,salt, and butter on medium high speed in an electric mixer with a paddle attachment. Whip in the egg. Then add the flour and yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, nixing for approximately 10 minutes, or until dough is silky and supple. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat in oil. Cover the bowl with plastic wrap.
2.Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3.Mist the counter with oil and transfer the dough to the counter.Roll dough out into2/3 inch thick 14 inches wide 12 inches long. Sprinkle with cinnamon sugar and raisins,then roll up into a cigar shape log. Cut 8 to 12 pieces about 1 3/4 inches thick.
4. spray 1 cake 9 inch pan or pie plate with nonstick spray. Stick buns close together.
5.Proof at room temperature for 75 to 90 minutes or until the cinnamon rolls double in size. You may also retard the dough in the refrigerator for up to 2 days and can pull out 3 to 4 hours before baking allowing to proof.
6. Preheat the oven 350 degrees with oven rack on the middle shelf.
7.Bake for 20 to 30 minutes or until golden brown.
8.Let the rolls cool for 10 minutes then streak with fondant glaze. Then serve once set.