Cinnamon Rolls

From: Joy Willbur

2 TBS. yeast

1 TBS. sugar

1/2 C. warm water

2 eggs

1 1/12 C. of scalded milk

1/2 C. sugar

2 tsp. salt

1/2 C. melted butter

1/2 tsp vanilla

5-6 C. Flour

Dissolve yeast and 1 TBS. sugar in water. Wisk eggs and slowly add scalded milk, mixing together. Add the rest of the ingredients. Mix ingredients well enough to make a slightly sticky dough. Cover bowl and let rise until doubled. Divide dough in half and set aside. Flour your counter very well and roll out dough into a 1/2" thick rectangle. Spread butter/cinnamon mixture over entire surface. Roll up jelly roll style sealing the edges. Using dental floss, cut dough into 1-1 1/2" thick slices. Place on greased cookie sheet. Repeat these steps with other half of dough. Cover and let rise for 15 minutes. Bake at 400 degrees for 10-15 minutes. Frost with cream cheese frosting when cooled.


Butter Cinnamon filling: mix into a paste

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Cream cheese frosting:

8 oz. cream cheese at room temp

1 stick butter, soften

1 lb powdered sugar (about 4 cups)

1 tsp vanilla