Grandma's Perfect Cinnamon Rolls
By: Kate Melton
Published: Wednesday, March 31, 2010 - 12:58pm

Ingredients




For the Dough:

1 1/2 tablespoons active dry yeast
1/2 cup warm water
4 eggs, beaten
 cup milk
1/2 cup butter, softened
1 teaspoon salt
2 tablespoons orange zest
6 cups unbleached white flour
For the filling:

2 cups packed brown sugar
2 tablespoons cinnamon, ground
1 teaspoon nutmeg, ground
1 cup butter, cut into small chunks
For the Icing:

2 cups powdered sugar
2 tablespoons orange juice
1 tablespoon milk, plus more if needed to reach the proper consistency

Preparation

1 Stir the yeast into the warm water, set aside. 2 In a large mixing bowl, combine the eggs, milk, butter, salt, and orange zest, beating well. 3 Add in the yeast and water mix when frothy. 4 Add in the flour, about a cup at a time, until you have a soft dough 5 Knead dough on a lightly floured surface for about 10 minutes, until smooth and slightly elastic. 6 Place in a lightly oiled bowl, cover, and set in a warm place until doubled in size, about 1 hour. 7 Lightly punch down the dough and turn out onto a lightly floured surface. 8 Roll dough out into a large rectangle, about 1/4 inch thick. 9 Combine the brown sugar, cinnamon and nutmeg in a small bowl. 10 Sprinkle the brown sugar mixture over the dough. 11 Evenly dot the surface with the butter chunks. 12 Starting from one long edge, roll very tightly. 13 Cut the roll into about 16 cinnamon rolls, 2 inch thick. 14 Divide rolls between 2 lightly sprayed (cooking spray) 13x9 baking dishes. 15 Allow to rise to double in size, about 40-60 minutes. 16 Place in a preheated 350 degree oven. 17 Bake until golden, about 25 minutes. 18 Remove from oven and allow to cool about 15 minutes. 19 Prepare the icing by adding the powdered sugar and orange juice to a small bowl.  Add in the milk, a teaspoon at a time, stirring well until smooth and silky. 20 Drizzle icing over the cinnamon rolls. 21 Serve and ENJOY! :)