Cinnamon Rolls

CINNAMON ROLLS

Use a 12-cup bowl with a lid that seals.

Stir together:

4-1/2 c. flour

1 t. salt

Make a well in the center.

Add:

3/4 c. scalded milk

3/4 c. cold water

Add, dissolve:

1 T. yeast

Add to the well:

1/3 c. sugar

2 beaten eggs

DO NOT MIX! Place seal on bowl and let sit until lid pops off, about 30 to 45 minutes.

Melt:

2 sticks (1 cup) margarine or butter

Add to bread dough, stir well. Add more flour if needed, then knead to desired consistency.

Place seal back on bowl, and let dough rise until the lid pops off again, about 30 to 45 minutes.

Press or roll dough into a rectangle about 15 x 18 x 1/2” thick. Sprinkle with sugar and cinnamon. Roll dough lengthwise, pinch edges to seal. Use thread or floss to cut into rolls about 1 to 1-1/2” thick. 

Place on cookie sheets and let rise until double in size.

Bake at 400o for 10 to 14 minutes, or until golden.  When slightly cooled, frost with Cream Cheese Frosting. Mmmmm.

CREAM CHEESE FROSTING

Combine and beat until creamy:

8-oz package cream cheese

1/4 c. butter, softened

1 t. vanilla

1 lb. powdered sugar

Use leftover frosting (if any) to spread between graham crackers for another quick snack.
~The Dad
P.S.  See more great recipes like this in our recipe book, Home Cookin'!