Recipe- Perfect For Christmas Night Warm Cinnamon Rolls

There's nothing like the smell and taste of ooey, gooey cinnamon rolls to get the day off to a perfect start. And there's nothing sweeter or more satisfying than making cinnamon rolls from scratch! Drizzled with a vanilla glaze and served warm, these breakfast treats are a scrumptious showstopper. If you ask us, this is the best cinnamon roll recipe ever.

Ingredients

Rolls

3 1/2 to 4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
1 cup milk
1/4 cup butter or margarine (1/2 stick), room temperature
1 large egg
Cooking spray to grease bowl and pan

Filling

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter or margarine (1/2 stick), room temperature
1/2 cup raisins, if desired
1/4 cup finely chopped nuts, if desired

Glaze

1 cup powdered sugar
1 tablespoon butter or margarine, room temperature
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Method

* In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F.

* Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened.

* Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

* Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion.

* Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.

* Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.

* Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.

* In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray.

* Sprinkle flour lightly on a countertop or large cutting board.

* Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.