Cinnamon Rolls

I was originally given this recipe as part of a wedding present. On the recipe card they are called Heavenly Cinnamon Rolls. They are heavenly indeed! I used to always use the icing at the bottom of this recipe, but I have since started using a favorite cream cheese icing recipe. To me it has a thicker, more spreadable texture, and a lot more flavor. I have included the cream cheese recipe after the original. Mmmm. I wish you could smell my kitchen right now.

This recipe makes 24 large rolls.

Scald 2 cups milk (5 minutes in microwave on HIGH). Then add 1 stick butter and stir until melted. Add 1 T salt and ½ cup sugar. Mix must be warm not hot. Add 3 beaten eggs. Dissolve 1 ½ to 2 T yeast in 1 cup of warm water. Add to mixture. Add 8 to 9 cups of flour (do this 2 cups at a time, stirring well after each addition--I add the flour two cups at a time and stir about 8 cups with a wooden spoon. I then knead one cup of flour in with my hands). Let rise 2 times. Divide dough in half. Roll out on a greased or floured surface into a large rectangle. Spread about a ½ stick softened butter over dough then sprinkle with sugar and cinnamon. Roll into one long roll and cut in 1 inch pieces. Lay on cookie sheets and bake at 350 degrees for about 15 minutes, until just golden brown. Do not over bake! Roll other half of dough the same way. Frost while hot with ¼ cup melted butter, a little milk, 2-3 cups powdered sugar, 1 tsp. vanilla, dash of salt.

Cream Cheese Icing

1 box powdered sugar

1 8oz. block of cream cheese

1 T milk

1 cap full vanilla

Combine all ingredients well. Use for cookies or cinnamon rolls.