SAF Recipes | Cinnamon Rolls full

In a 2-cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.

Insert dough blade in work bowl; add flour, 3 tablespoons sugar, salt and butter. Pulse on dough speed for 10 seconds.

Add milk, cold water and egg to yeast mixture. With machine running, pour mixture through feed tube in steady stream, only as fast as flour will absorbs it. Dough is soft and will not clean sides of bowl. Continue processing an additional 60 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary.

Place dough in a lightly oiled or floured plastic food storage bag; squeeze air out, allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 1 hour.

Place dough on a lightly floured surface and punch down. Roll or pat into a 10-x 9-inch rectangle. Brush with melted butter. Combine remaining filling ingredients; sprinkle over buttered dough. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edge to seal. Cut into 12 slices. Place in greased 13-x 9-inch cake pan. Cover; let rise in warm place until almost doubled and finger imprint remains when dough is lightly touched, about 30 minutes. Preheat oven to 375ºF for 15 minutes before baking.

Bake until golden brown, 20 to 25 minutes. Remove rolls from pan; place on cooling rack. Combine Glaze ingredients; drizzle over hot rolls; cool.