High Altitude Cinnamon Rolls
- Food thermometer
- 2 9×13-inch baking dishes
- Parchment paper
- 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
- 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.