Cinnamon Rolls

1 C milk

1 T yeast

5 C flour

½ C sugar

2 whole eggs

2 egg yolks

¼ pound butter in cut into small pieces

Melted butter

Brown sugar

Cinnamon

Egg wash

Warm up the milk to about 100 degrees and add the yeast, stirring to dissolve; set aside.  Put the butter, sugar and flour into your not broken mixer with the dough hook attachment.  Beat whole eggs with yolk and, with the machine running (for now, anyway--but god knows what’s going to happen tomorrow), add to flour.  Pour in the milk/yeast mixture.  Knead until it’s smooth and perfect like Angelina Jolie's cute li’l bottom.

Grease a large bowl.  Shape your dough into a nice tight ball and plop it into the bowl.  Cover with plastic wrap, and stick it somewhere warm and draft-free (such as a decrepit pizza oven with pigeons in the vent, or an oven that has been heated to “warm” and then turned off) until the dough ball doubles in size.

Punch your dough down, and roll it into a long rectangle—16" W x however long you can make it.  Brush the dough with melted butter, and sprinkle it with a generous amount (1/4” thick at least!) of brown sugar, leaving some bare dough at the end furthest from you.  Sprinkle cinnamon over—enough to lightly cover the sugar.  Roll up, making sure it’s nice and tight--think sleeping bag at camp.  When you get to the bare end, egg wash it so that it will close.  Trim off the ugly butt-ends so that the cinnamon roll log is nice and even.  Cut the log into 8-12 pieces (eight pieces makes HUGE rolls).  Lay each roll down on a baking sheet that has been covered with parchment paper.  Press down on each one, then egg wash them.  Put the rolls back into that warm location to rise.

After the rolls are risen enough (which you will know because if you poke one, it will be soft and your finger will leave a distinct dent), bake them off in a 350 degree oven for fifteen or so minutes.  You can top them with simple icing or with cream cheese frosting.  They are really good plain, too.