Cinnamon Rolls

Cinnamon Rolls

~this batch didn't turn out very pretty.  i had to cram them in b/c i didn't have enough pans.  the dough will be very sticky...it's ok, just make sure you have your surface well oiled.  they will be super light and heavenly!!!!  oh, and i used a different icing recipe in this picture and it isn't nearly as thick and heavenly as this recipe.  this recipe is my favorite.  it. is. wonderful!!!!
Mix and Cool:

2 C. boiling Water

1/2 C. brown Sugar

1 C. butter or margarine

1/4 C. white sugar

I let this cool in my kitchen aid bowl in my sink filled with a little cold water and I stir it often.

Add in a bowl: 2 Tbsp yeast in 1/2 C. warm water wait until bubbly. Add a sprinkle of sugar to proof the yeast.

After your bowl of "sugar water" is cooled off enough add your yeast mixture to it and then add the following:

2 eggs slightly beaten

1 tsp. baking powder

1 tsp. salt

7 C. flour or more for a soft dough

Mix and cover.

Let raise.

Carefully put raised dough on Oiled or floured surface. It rolls out fast & easy when it's raised up. Roll out to 1/4" thick.

Brush dough with melted butter, and then sprinkle brown sugar all over it.

Next sprinkle cinnamon all over dough.

Roll up tight Cut into 2" rolls.

Place on a greased cookie sheet.

Cover with a towel and let raise really well.

Bake at 375 degrees for 18 minutes.

Makes 3 dozen rolls

Frosting:

3/4 C. Soft butter

3 C. Powdered sugar

1 Tbsp. Vanilla

Pinch of Salt

1-2 Tbsp. Milk

Mix well with electric mixer it should be thick and creamy

~these freeze great! just cook them and ice them and let them cool. cover and freeze. then on the morning you are ready to eat them put them into a preheated 250 degree oven for 15 minutes. de-lish!