Cinnamon Roll

Cinnamon Rolls

2 c. milk

2 cubes butter (1 cup)

2 pkg yeast (4 ½ tsp)

1/3 c. warm water

1 1/3 c. sugar

1 tsp salt

4 beaten eggs

8 c. flour

Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ Square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:

1 cube softened butter (1/2 cup)

1 tsp vanilla

dash of salt

dash of cream of tarter

1 1/2 lbs powdered sugar

scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.