Breads

Cinnamon Rolls

Gina B.

2 Tbsp. active dry yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2/3 C. dry milk

2 ½ tsp. salt

1 egg

5 ½ C. flour

butter

cinnamon

sugar

Combine yeast and warm water. Let stand 5 minutes. Add remaining ingredients, but just

two cups of the flour. Beat until very smooth. Add two more cups of flour, one at a time.

Finally add ½ - 1 cup until the dough is well mixed and no longer sticky. Knead dough

until smooth and elastic, about 5 minutes. Put dough in a large greased bowl and let rise

until dough doubles in size- about one hour. After rising, punch down dough and split into

two pieces. Roll out into large rectangles, about ½ inch thick. Spread softened butter on

dough, then sprinkle generously with sugar and cinnamon. Roll up the dough the long way

and pinch edges to seal it together. Using thread or dental floss, cut dough in 1” pieces

and place on a greased cookie sheet. Let rise about 45 minutes. Bake at 375 degrees

for 10-12 minutes. Frost immediately.

Frosting

3 C. powdered sugar

4 Tbsp. milk

3 Tbsp. butter

½ tsp. vanilla