Cinnamon Rolls

Post date: Dec 12, 2014 1:18:30 PM

1 ½ cups scalded milk, allowed to cool

2 pkgs. Yeast

½ cup warm water

1 cup softened butter (plus additional stick of butter for coating dough)

1 tsp. salt

6 eggs, beaten

@ 9 cups flour

1 ½ cups sugar

Glaze:

3 cups powdered sugar

1 tsp. vanilla

Enough milk to desired consistency for drizzling over rolls

In small container, dissolve yeast in warm water with about ¼ tsp. sugar. Scald milk in pan and then allow to cool a bit.

In a large mixing bowl, cream the butter, sugar and salt. Add, in this order, milk then eggs and yeast mixture. Add flour, one cup at a time, stirring between to mix well. As dough gets stiffer, knead in the remaining flour until the dough is elastic and not sticky.

Cover, and let rise about two hours.

Divide dough in half and roll out each half lengthwise.

Melt enough butter to brush over rolled out dough. Sprinkle cinnamon and sugar over the entire surface of the bread. Roll up the dough so that it looks like a long tube. Use string or dental floss to put under the dough and criss-cross on the top, pulling in opposite directions to cut the dough in sections that are approximately 1 – ½ inches wide. Place each roll on a greased cookie sheet, relatively close together but not touching – allowing room for dough to raise and expand. Repeat this same process with the second half of the dough.

Allow the rolls to rise for @ 1 hour, depending on environment temperature.

Bake in 350 oven until golden. As soon as they are removed from the oven, brush melted butter over the surface of the rolls. When the rolls have cooled some, drizzle powdered sugar glaze over the tops.