Cinnamon rolls

Cinnamon rolls are one of my favorite breakfast treats, and they tend to come around Christmas-time thanks to all the bread dough we're making for recipes like dumplings.  These only take a little bit of extra work when you finish making the bread dough, and they are super easy and delicious the next morning when you want to do anything but spend time in the kitchen.

I used about 1/4 of the dough this recipe makes.

Ingredients:
Aunt Ruth's Bread Dough

• 3/4 cup warm (not hot) water
• 1 Tablespoon yeast
• 1 Tablespoon sugar
• 4 cups warm water
• 4 Tablespoons sugar
• 2 Tablespoons salt
• 1/4 cup oil
• Flour (roughly 3/4 of a 5 pound bag)

Other Ingredients

• Cinnamon
• Sugar
• Brown sugar
• Butter, softened

Directions:

Mix 3/4 cup warm water, yeast, and 1 Tbsp sugar well, let sit.

Mix together 4 cups warm water, sugar, salt, and oil with electric mixer.  Add 4-5 cups flour, mixing constantly.  Add yeast mixture.  Continue adding flour until dough forms a ball.

Knead on floured counter.  Place in greased bowl and cover.  Let rise until it has doubled in size.

Punch down the dough.  
Roll dough out into rectangle on floured counter.  Spread with butter.
Mix together cinnamon, sugar, and brown sugar.  Spread on dough.  Roll up, starting with one long side.
Slice into rolls.  Put in pan (9"x13" if you made a lot, 8" or 9" square or round pan for fewer).  Cover and refrigerate overnight.

In the morning, turn oven to 170 degrees.  Put pan of boiling water on bottom shelf and pan of rolls on middle shelf.  Turn oven off.  Let them rise to twice their size.
Take out pan of water.  Turn oven to 350 degrees and cook 20-30 minutes until firm and golden on top.

These are delicious as is, but you can also cover with a frosting, sticky bun syrup, or a glaze of milk and powdered sugar.