Wednesday, April 4, 2007

Cinnamon Rolls

I make these for General Conference weekend. I got the recipe from my Betty Houston cookbook that is famous in my kitchen for her great recipes. Cheese requested that I teach her how to make them. Maybe in October.

2 tsp salt
1/2 c. + 2 tbsp sugar
3 c. warm water
1 c. powdered milk
1 1/2 tbsp yeast
1/2 c. + 2 tbls. oil
2 eggs
7 c. flour (= or - just enough to make a soft dough)
½ c. butter
½ c. sugar
½ c. brown sugar
1 tbsp. cinnamon
-Soften yeast in small bowl with 1/2 c. warm water and 2 tbsp. sugar. Set aside for about 10 minutes.
While yeast is softening mix, with a heavy-duty mixer, the remaining warm water, sugar, salt powdered milk, and oil. Beat eggs and add to the mixer.  Add 3 cups of flour. When it is all mixed add yeast mixture and the remaining flour. Let rise until double in bulk. Knead dough into a workable ball. Divide into two portions. Roll each portion into a rectangle and spread with melted butter. Sprinkle cinnamon and sugars on butter and roll the rectangle up pinching the end to the roll. Slice and place on oiled baking sheet. Let rise until doubled. Bake 370 or until lightly browned. Cool to warm and cover with frosting* if desired.

*Cream Cheese Frosting
8 oz. cream cheese
1/4 c. butter (room temp)
1 tsp vanilla
Add powdered sugar to desired consistency mixing with electric mixer.