OUTNUMBERED ~ ONE HOUR CINNAMON ROLLS

Instructions:

1. First Rise (15 minutes):

• In a stand mixer bowl, combine warm water, sugar, oil, and yeast
• Let mixture sit for 15 minutes until foamy

1. Make the Dough:

• Add salt and eggs to the yeast mixture
• Gradually add flour
• Mix with dough hook for 10 minutes
• Let dough rest for 10 minutes

1. Prepare Filling:

• Mix 1 cup sugar with 1 tablespoon cinnamon in a small bowl
• Melt ½ cup butter

1. Shape the Rolls:

• Oil your work surface (do not use flour)
• Divide dough in half
• For each half:
  • Press into a rectangle
  • Spread with ¼ cup melted butter
  • Sprinkle with half the cinnamon-sugar mixture
  • Roll up tightly lengthwise
  • Cut into 12 equal pieces
  • Place on greased cookie sheet

1. Second Rise:

• Let rolls rise until doubled (time varies based on room temperature)

1. Bake:

• Preheat oven to 400°F (200°C)
• Bake for 12-15 minutes until golden brown

1. Make the Frosting:

• Beat softened butter until creamy
• Add salt and vanilla
• Gradually mix in powdered sugar
• Add milk until desired consistency is reached
• Frost rolls while still warm

Recipe Notes:

• Use regular all-purpose flour, not self-rising
• Rising time depends on room temperature and humidity
• Best served fresh and warm
• Can halve recipe for smaller batch
• Use dough hook attachment for mixing

Storage:

Best enjoyed fresh, but can be stored in an airtight container for 2-3 days at room temperature.

Pro Tips:

1. Water should be warm but not hot to activate yeast properly
2. Don’t over-flour the dough
3. Roll dough firmly but not too tight
4. Frost while warm for optimal melting