Cinnamon Rolls

Here is my recipe for yummy cinnamon rolls. I mix the dough around dinnertime the night before, let it rise 2 hours in a warm spot, and form the rolls. Then I cover them with plastic wrap and put them in the refrigerator until the next morning. That way it only takes 22 minutes to bake, and they're ready.

Dough:
1 c. white flour
3 c. whole wheat flour (I think you could do 4 c. whole wheat--they're a little denser that way)
2 c. warm water
1 1/2 Tbsp. yeast (or 1 package)
1 Tbsp. sugar
1 tsp. salt

That's it! This is also my recipe for dinner rolls--so easy. So I let the dough rise in a warm spot after kneading/mixing until well mixed. When risen, I use a knife to divide the dough in 4--each of these quarter will make 3 rolls. Sometimes if the dough is super sticky, I use a little more flour. I melt 1 stick of butter in one bowl, and put about 1 cup of sugar (sometimes more) with a bunch of cinnamon--enough to make it really dark cinnamony sugar--in a second bowl. Then I take one roll portion (remember, it will make 12) and pull the dough into a long snake, as long as I can. I dip this in the melted butter, put one side and then the other side in the cinnamon sugar bowl to cover, and roll it up. I put it in a greased 9 x 13 glass pan, and then do another...until it's done. You can see the photo to see what it looks like. I sometimes need more butter or cinnamon sugar to finish. Sometimes I have leftovers, so I just pour/sprinkle that over too. My family likes walnuts or pecans, so I press/sprinkle nuts at this point, making sure to push some into each roll. You could do this with raisins, chocolate chips, or anything you want to add too. I cover this with plastic wrap and put in the refrigerator.

The next morning, preheat the oven to 375 and bake for about 22 minutes--until golden brown. Enjoy!