Cinnamon rolls are one of the things I make at work every day. See my username. I have to do some math to cut the recipe down to size though. Do you have a small kitchen scale?
Cinnamon Rolls-makes 9 big rolls, or thereabouts
3.5 packets(or 9 teaspoons) active dry yeast
9 tablespoons(4 ounces) granulated sugar
1-1/8 teaspoons salt( 1/4 ounce)
14-1/2 tablespoons(215 milliliters) warm water
2 smaller, or one jumbo egg(2-1/6 ounces, or 60 grams by weight)
1/4 cup(2 ounces)(55 grams by weight) buttermilk
1-1/4 teaspoons vanilla
3-1/2 tablespoons(50 grams) softened butter
4-1/2 cups flour(615 grams)
Dissolve the yeast, sugar, and salt in the warm water. Allow time for the yeast to beging to bloom, about five minutes. Stir in the egg, buttermilk, butter and vanilla. Gradually begin to add flour. You may need to use your hands.
When flour has been absorbed begin a thorough process of kneading. By hand this could take at least ten minutes. If dough gets sticky you may dust kneading surface with just a little flour, but try not to add too much, use a scraper instead to keep the surface cleared.
When kneaded dough is firm and smooth, allow to rise in a warm place, in a covered bowl, for at least forty five minutes or until dough is about doubled in size. Roll dough into a rectangle about eighteen inches wide and nearly as tall. Spread with 7-1.2 ounces softened butter, 9 ounces of a mix of brown and white sugar, and dust over with cinnamon. Roll up and cut into nine parts, place in greased pan, and let rise, covered, for at least another 45 minutes. Rolls should fit snugly in pan at this point.
Bake at 350 Farenheit for about 40 minutes, or until rolls are golden brown. Frost with icing of choice.
The above directions are awkward, because I’ve tried to scale them down from a much larger recipe. I also knead in a bowl, and not by hand. If you have any questions at all let me know and I’ll try to make the murky more clear.
They do make good rolls, we sell a lot of them.