Cinnamon Rolls
In a pan:
1 Quart milk
¾ c. butter (or 1 ½ cubes of butter)
Heat until the butter is melted. (If you overheat the milk just set it aside until it cools down). Set aside.
In bowl:
4 heaping Tbsp. yeast
1 Tbsp. Sugar
2 c. warmer than warm not hot water.
Set aside.
In mixer:
6 eggs
3 Tbsp. Salt
¾ c. Sugar
Mix until blended.
When the milk mixture is cool add to eggs
6-7 c. Flour
Pulsate 5-6 times then turn mixer to #1 to mix.
You want it to look like runny dough
Add the yeast mixture
Turn mixer on to #1
Add 2 c. flour
Change to the kneading beater
Turn mixer on to #1
Add flour, about ½ c. at a time by dumping it on the side of the mixer. Let it mix before adding more. Stop adding flour when the dough stops sticking to the side. (You don’t want to add too much flour or the bread/rolls will be tough).
After you have added all the flour, you need to dump about 1 Tbsp. Oil on the side of the mixer. That will help the dough dump out of the mixer. Dump the dough into a large bowl with about 2 Tbsp. Oil in it. The bowl can not be a glass bowl.
Cover with a dish cloth and let it rise about double its size.
After the dough is ready, roll it out and spread butter in it then sprinkle with cinnamon and sugar. You can also add nuts, raisins, or craisins. Starting with one side, roll the dough into a long tube shape, at the end pinch the dough together so it won’t unroll. Cut the roll into about 1” segments (dental floss works good). Put the cut side down on the pan. Let rise to twice their size. If you would like cherries or apples in them use pie filling (with cherry pie filling add the sugar and almond extract, and for the apple, chop up the apples some). You put the pie filling in after the rolls have risen. You use a spoon and press the center down and fill the center with pie filling. Then bake them at 375 for 12-15 min. or until they are golden brown. On the rack one down from center (placement of oven rack).
Frosting:
Mix:
2 lbs. Powdered sugar
3 Tbsp. butter
2 tsp. Vanilla
1 can evaporated milk.
You will not need all of the milk. Just add it until it is the consistency of frosting.
Let the rolls cool before frosting.
Taken from Ann Kirk
Notes: As soon as I get my friend, Kathy's recipe from her, I will put it here, it's pretty good too!
