Cinnamon Rolls



Recipe courtesy Lori Jenkins

5 cups hot water
1 1/2 c sugar
1 cup powdered milk
4 TBS yeast
4 eggs
12-15 cups flour
4 tsp salt
1 cup oil

Frosting
1 ½ cups white sugar
1 cube butter
1 8oz cream cheese
½ cup milk
1 TBS vanilla
powdered sugar to consistency

Combine water, sugar, milk, and yeast in large bowl. Allow yeast to activate. Add eggs and 7 cups flour. Stir or beat until thoroughly mixed. Dough will resemble cake batter. Let rest until bubbly or it raises to top of bowl (10-15 minutes). Add salt, oil and remaining flour. Knead for 10-12 minutes Dough should be a little sticky but manageable. To prevent dough from sticking, spread butter flavored Crisco on counter. Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll our dough on counter in rectangle about ½ inch thick, 14 inch high and 30 inch long. Spread with one cube real butter, sprinkle generously with cinnamon and sugar (about 1 cup) then crumble generously with brown sugar (1-2 cups). Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ inch thick with dental floss. Place on cookie sheet. Let them raise until they are touching on all sides. Bake at 375 for 15-18 minutes or until golden brown on top.

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