Cinnamon Rolls

• In a kitcehnaid mixer with the paddle, mix 2 cups flour, the sugar, yeast and salt on low.
• In a microwave safe bowl, combine water, milk, and butter and heat to 120°-130°F.
• Pour this into the flour mixture and add the egg, beating 2 mins on medium.
• Add 2 more cups of flour and switch to high speed 2 mins.
• Turn mixer to low and add in just enough remaining flour until the dough will form a ball. (I needed only 1/2 c. more.)
• Knead the dough on a floured surface 6-8 minutes, adding flour as needed.
• Cover dough with a towel and let it rest for 10 minutes.

Filling

• Mix butter, cinnamon and sugar.
• Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. Aim for a rectangle so your sliced rolls will be even!
• Spread the butter mixture on the dough and roll from the long side.
• Pinch the seam.
• Cut into 12 equal sized rolls.
• Line a 9×13 baking dish with parchment paper and spray with Pam (I forgot this and they didn't stick.)
• Lay rolls in pan, cover with nonstick foil and let rise 1 hour. I do this on the proof setting in my oven.
• Once doubled in size, bake 25 minutes at 350.
• Cool 15 minutes and spread the frosting on!

Frosting

• Electric mix all until smooth! Start on low and then increase to medium to ship it up!