Soft Fluffy Cinnamon Rolls

Melt 1/4 cup of butter in the hot water. Add the sugar and package of yeast. Whisk it and let it sit for 5 minutes.
Whisk in the eggs then mix in the flour with a wooden spoon, 1 cup at a time. Dough should be soft but not sticky.
Form the dough into a ball and set it in a bowl greased with 1 tablespoon of olive oil, cover it and let it rise for an hour, until it has doubled in size.
Next prepare the pan: Use the other 1 tablespoon of the olive oil to grease a large 12x9 glass baking dish.
After the dough has about doubled in size remove it from the bowl, punch down the dough then lay it on a floured surface and roll it out to a large rectangle (12x28).
Spread the additional 1/2 cup butter onto the surface, brushing it with a brush or spreading it with your hands.
In a separate bowl, blend the brown sugar and cinnamon then spread it on top of the butter until the whole surface is covered evenly.
Roll the dough up loosely lengthwise, then use dental floss to cut it into pieces, about 2 inches wide each.
Set each piece in the prepared pan, 3 wide, until there's 9-12 pieces in the pan.
Cover it loosely, set it in a warm place and let it rise for another 60-90 minutes, until the dough has doubled in size.
Once the dough has about doubled, preheat the oven to 375F.
Uncover the rolls and bake them for 30 minutes. If they're starting to brown on top, cover them with foil and bake them for another 5-10 minutes.
Set them aside to cool and after 20-30 minutes, make the topping and drizzle it on top of the cooling cinnamon rolls.

Ingredients

Simple Topping

Instructions

Nutrition