Lavender Cinnamon Rolls

In a small bowl, dissolve the yeast in the cup of warm water. Let sit for 5 minutes or until it begins to foam.

In a large bowl, sift together the sugar, flour, and cinnamon.

In a separate bowl, mix together the foaming yeast, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix together with your hands until a nice dough ball forms. You can add a touch more flour if the dough is too sticky or a bit more water if it seems too dry.

On a well floured surface, knead the dough for 5 minutes.

Very lightly oil a large bowl and place the ball of dough into the bowl. Cover with plastic wrap and let sit for an hour to rise.

When the dough is nearly done rising, make the cinnamon filling by mixing together the brown sugar, cinnamon, and butter. Set aside.

In the bowl, deflate the dough by punching it down a bit. Take it out of the bowl and place it on a well floured surface. Press the dough out into a rectangle that's about 9x12 inches. I use my hands for this but you can also use a rolling pin.

Spread your cinnamon mixture evenly across the dough leaving about 1/2 an inch border on the 2 shorter edges. Sprinkle on the lavender.

Starting on one of the short ends, roll the dough up until you get to the other end. Crimp the dough together to seal it.

Using a sharp knife, cut the dough into 9-12 pieces depending on your preference and dish size. I ended up with 10.

In a large, greased baking dish, place the cinnamon rolls equally spaced. Let sit for an additional 45 minutes to rise once more.

Near the end of the second rise, pre-heat the oven to 400 degrees F.

Bake for 15-20 minutes or until your rolls are a nice golden brown color. Once out of the oven, let rest for 5-10 minutes before putting on the icing.

Make the icing while the rolls cool. Whisk together the sugar and 1 tablespoon of the liquid. Continue adding more liquid, a little at a time, until the icing is at your desired consistency.

Pour the icing over top of the rolls and enjoy!