Michelle's Cinnamon Rolls

Instructions

Step 1: Mix yeast and 1/2 cup warm water - set aside

Step 2: Stir together 3/4 cup hot water with sugar, salt add egg

Step 3: Add Step 1&2 together and wait for yeast to begin bubbling to the surface (~ 5 minutes)

Step 4: In mixing bowl (or Kitchen Aid with bread hook) place 4 cups flour and dry powdered milk

Step 5: While the mixer is moving, add wet ingredients to the flour mixture - add additional flour until dough begins to form firm ball, pulling away from the side of the bowl.  You may have to incrementally add flour.

Step 6:  Remove dough with oiled hands and place on parchment paper or lightly oiled surface.  Let dough rest for 10-15 minutes.

Step 7:  Place dough ball on lightly floured surface or use silicon pad and roll out into rectangular shape about 1/8-1/4 inch thick.

Step 8:  Spread butter evenly over entire surface, ensuring butter reaches all corners of rectangle.  Evenly spread cinnamon sugar mix and gently pat down.  Sprinkle brown sugar (use 2-3 tablespoons) over surface and gently pat down.

Step 9:  Beginning from the long end of the rectangle, tightly roll dough to form a long tube.  Using a serrated knife, cut tube into 1 1/2 - 2-inch pieces.

Step 10:  In well-oiled or parchment lined 8x12 inch pan, place disks of dough swirl side up, about 1/4 to 1/2 inches apart.  Lightly oil surface of disks to keep from drying out, and cover pan with plastic wrap and place in refrigerator overnight.

Step 11:  In the morning, take rolls out of refrigerator about an hour before baking.  Preheat oven to 375 degrees and bake 20-30 minutes until lightly brown.  Once out of oven, cover with frosting.