Directions

• 1
  Melt ½ cup (1 stick) butter; set aside to cool.
• 2
  Add yeast and 1 Tablespoon of sugar to warm water in mixer bowl. Let stand 5 to 10 minutes to allow the yeast to proof. Mixture will become foamy.
• 3
  In a medium bowl, blend together 3 Tablespoons sugar, 3 cups of flour and 2 teaspoons salt.
• 4
  Once yeast has proofed, blend in eggs, butter and flour mixture using low speed of mixer.
• 5
  Attach dough hook to mixer and gradually add remaining flour until dough clings to hook and cleans the sides of the bowl. Continue mixing on low speed for a couple of minutes to knead the dough until it is smooth and elastic. (If using a mixer without a dough hook, remove dough to a floured surface and then knead and mix in flour.) Dough will be slightly sticky to the touch.
• 6
  Use a spatula to round the surface of the dough in the mixing bowl. Cover the bowl and allow the dough to rise in a warm spot until doubled in size, about 1 to 1½ hours.
• 7
  Punch dough down and let stand 15 minutes.
• 8
  Line 2 large baking sheets with parchment paper.
• 9
  Combine sugars, cinnamon and salt in a small bowl.
• 10
  On a lightly floured surface, roll and stretch dough into a 24x9-inch rectangle. Spread with softened butter and sprinkle evenly with sugar mixture. Tightly roll up dough jelly-roll fashion starting at the long side to form a log and pressing edge to seal.
• 11
  Cut log into 24 slices starting in the middle of the rolled log and dividing segments twice and cutting final segments into thirds; this will help keep slices more evenly sized as the dough expands.
• 12
  Place slices about 2 inches apart on prepared baking sheet. Cover and let rise in a warm place, free from draft, until doubled in size – about 1 hour.
• 13
  Preheat oven to 350˚F.
• 14
  Bake cinnamon rolls until lightly browned, 15 to 20 mins. Let the rolls cool on the parchment lined pans on which they were baked; this allows most of the cinnamon filling to remain with the rolls.