Name: High Altitude Cinnamon Rolls
Ingredients: ¾ cup milk; 1 ⅛ cups water; 10 Tbsp butter (cut into chunks); 6 - 6 ½ cups all-purpose flour (plus extra for dusting the counter); 1 tsp salt; 4 tsp yeast (at lower elevations use 2 packets active dry yeast); ¾ cup sugar; 2 large eggs; 1 ¼ cup brown sugar (packed); 7 tsp cinnamon; 8 tbsp softened butter (1 stick, ½ cup); 2 cups powdered sugar; 1-2 pinches salt; ½ tsp vanilla; 2-3 Tbsp milk; 2 tsp butter

High Altitude Cinnamon Rolls

These soft and chewy rolls are packed with cinnamon flavor. Thoroughly tested at 7200 feet.

Course: Breakfast, Snack

Servings: 12 rolls

Equipment

Food thermometer
2 9×13-inch baking dishes
Parchment paper

Ingredients

Cinnamon Rolls

¾ cup milk
1 ⅛ cups water
10 Tbsp butter cut into chunks
6 – 6 ½ cups all-purpose flour plus extra for dusting the counter
1 tsp salt
4 tsp yeast at lower elevations use 2 packets active dry yeast
¾ cup sugar
2 large eggs
1 ¼ cup brown sugar packed
7 tsp cinnamon
8 tbsp softened butter 1 stick, ½ cup

Icing

2 cups powdered sugar
1-2 pinches salt
½ tsp vanilla
2-3 Tbsp milk
2 tsp butter

Instructions

Heat milk, water and butter until 115-120°F. Butter does not need to melt.
In mixing bowl, combine 3 cups of flour, salt, yeast, and sugar.
Add milk mixture. Beat well. Beat in two eggs.
Continuing beating, adding flour as needed, until soft dough forms.
Sprinkle flour on a clean surface. Remove dough from bowl and knead until smooth and satiny.
Place in covered bowl and let rise until doubled. 1 1/2 to 2 hours approximately.
Make filling by combining brown sugar, cinnamon and butter to form a paste.
Flour surface and roll out to very large rectangle. Keep edges as straight as possible.
Spread filling paste over entire rectangle leaving about ½-inch of one long edge plain.
Roll up towards plain long edge, pinch to seal.
Cut into 12 even pieces. Place in two 9×13 baking dishes that are lined with parchment paper.
Cover and let rise until about doubled, approximately 1 hour.
Bake at 325°F (glass pan) or 350°F (metal pan) until brown and done in the middle of the rolls. Internal temperature in the center of the rolls should be 188°F. Bakes about 30-45 minutes.
While rolls are baking, make icing. Beat together powdered sugar, salt, vanilla, butter and 2 tbsp milk. Add additional milk as necessary until icing is spreadable.
Just after removing rolls from oven, frost with about ⅓ to ½ of icing. It will melt down into the rolls. After rolls have cooled, frost with remainder of the icing.