Cinnamon Rolls

Like I said before, I am not a baker. The level of science is too high and the level of artistry is too low. Details, details, details...But recently I used some yeast I had in the pantry to make some easy cinnamon rolls. The bread recipe comes from the RED STAR yeast packet, portions are halved. You can click on the pic for a larger view.

Cinnamon Rolls with Yogurt Icing
Serves 6

2-1/2 C. of All-purpose Flour
1 pkg. of Red Star Active Dry Yeast
1/4 C. of Sugar
1/2 tsp. Salt
1/3 C. of Milk
1/4 C. of Water
1/4 C. of Butter
1 Egg
1/4 C. of Butter, melted
2 Tbl. of Sugar
2 Tbl. of Brown Sugar
1 Tbl. of Cinnamon
1 tsp. of Ginger

- Preheat oven to 350 degrees
- In a large mixer, combine flour, yeast, sugar and salt.
- Heat milk, water and butter to 120 to 130 degrees and add to flour mixture
- Add egg and blend until moistened
- Knead dough on a floured surface until dough is smooth and elastic
- Place dough in greased bowl ensuring outside of dough is greased
- Cover and let dough rise for an hour
- Remove risen dough from bowl and onto a floured surface
- Roll dough into a rectangular shape
- Brush melted butter over top surface of rolled dough
- Sprinkle sugar, brown sugar, cinnamon and ginger over buttered dough
- With a sharp knife, cut strips across dough and roll strips into wheels
- Place "wheels" on a greased sheet pan and bake for 25 minutes
- After removing cinnamon rolls from oven, top with icing. See recipe below

Yogurt Icing (Improvised)
1 C. of Greek Yogurt
1/2 C. of Butter
1/4 C. of Sugar
1 Tbl. of Cinnamon

- Combine all ingredients in a small bowl
- Spoon mixture over hot cinnamon rolls after removing them from oven