Cinnamon rolls

Ok, this is an easy one.  I'm going to need to repost my simple bread recipe, but I don't have the pictures at the moment, so use you imagination.  I will make a whole post about the simple bread in a day or two.

So, make the simple bread recipe, and let rise for an hour.

3 cups warm water
1/4 cup sugar
1 tablespoon yeast
1 teaspoon salt
6 cups of flour

Mix everything but the flour together in a large bowl.  Let sit for 10 minutes.  Then add in the flour, a cup at a time, stirring after each addition with a wooden spoon, until its too hard to stir.  Then flop it all out on a floured tabletop and knead until smooth and elastic, adding flour as needed, about 5 minutes.  Put in well greased large bowl, cover with a tea towel and let raise until doubled, about an hour.

Ok, once you have your dough, choose how big you want your cinnamon rolls.  I was taking mine to class, so I made mine small, 2-4 bites each.  So, I took my dough, and seperated it into fourths.  I took each fourth and rolled it out.

I mixed in a separate bowl 2 cups of brown sugar, 1 cup white sugar, and 4 tablespoons of cinnamon.

On each rolled out fourth, I took half a stick of soft butter, smeared it all over the fourth.  Then I spread the cinnamon sugar mixture over it.  Then I rolled it into a tight roll, and sliced the roll into even pieces.

I put this then into a greased pan.  I didn't want to do too many more dishes, so I used a disposable pan.

Then I let them rise another hour.  After that, I put them in the oven at 350 for about 8 minutes, then I mixed 1 part brown sugar to one part heavy whipping cream, and for this batch it was 4 cups of each, and poured half over each pan, since I had two pans.  You would just want to pour an even amount over each batch of rolls.  Then I put it back in the oven until the top was golden brown, about 10 more minutes.  Then let it set 30 minutes before flopping it over, like an upside down cake.  Gooey carmely cinnamon rolls.