Lunch: Cinnamon Rolls

Recipe by Woman's Day Kitchen The original version of this recipe used lard, margarine, and dried milk powder. We replaced them with real butter and milk, which increases the rich flavor and fluffy texture of these sticky breakfast treats.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cinnamon Rolls

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 c. milk
2 tbsp. milk
1 package active dry yeast
3 c. all-purpose flour
1/4 c. granulated sugar
1 tsp. kosher salt
1/4 c. unsalted butter
1/4 c. unsalted butter
1 tbsp. unsalted butter
vegetable oil
1/4 c. packed light brown sugar
1 tsp. ground cinnamon
1 c. confectioners' sugar
1 tsp. pure vanilla extract

Instructions

In a small saucepan, heat 1/2 cup milk and 1/2 cup water on medium-low heat until warm but not hot to touch.
Meanwhile, in a large bowl, whisk together the yeast, 1 cup flour, and 2 tablespoons granulated sugar. Stir in the warm milk mixture. Cover and set aside until thick and foamy, about 15 minutes.
Mix in the salt and 1/4 cup melted butter. Gradually mix in the remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, lightly coat a 9- by 13-inch pan with oil. Line the pan with parchment, leaving a 3-inch overhang on the 2 long sides; coat the parchment. In a small bowl, combine the brown sugar, cinnamon, and the remaining 2 tablespoons granulated sugar.
Punch down the dough. Turn out onto a floured surface and knead until it comes together. Roll into a 9- by 12-inch rectangle. Spread with the 1/4 cup softened butter and sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough into a tight log, pinching the seam to seal.
Slide a long piece of unflavored dental floss under the log of dough about 1 inch from the end. Holding the thread taut, lift the ends and cross to cut off a piece of dough. Repeat to cut twelve 1-inch-thick rolls. Transfer the rolls cut-side up to the prepared pan, spacing them equally. Cover and let rise until the rolls are touching, about 20 minutes.
Meanwhile, heat the oven to 375 degrees F. Bake the rolls until puffed and lightly golden brown, 25 to 27 minutes.
During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners' sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes. Drizzle over the cinnamon rolls.