Cinnamon Rolls

Cinnamon Rolls

3/4 cup milk
1 cube butter, melted
1/2 cup sugar
1 teaspoon salt
1/4 cup warm water
2 Tablespoons yeast
2 eggs
1/2 teaspoon mace
4 cups flour

Scald milk and pour into bowl.  Add sugar to milk and stir til dissolved.  Cool to luke warm.  Dissolve yeast in water for 10 minutes.  Feed it 1/2 teaspoon of sugar

To lukewarm milk mixture add yeast, eggs and 2 cups flour and mace.  Beat.  Add butter and beat again until smooth.  Then add remaining 2 cups flour and beat until thick.

Sprinkle flour on counter.  Pour dough on it, sprinkle flour on top, cover with dish towel.  Let stand for 10 minutes.  Kneed enough so you can handle it.  Put in greased bowl and let rise until doubled.

After it has doubled dump on floured surface, cover and let rest again for 10 minutes.  These rest are important.(I don't know why.)  Just what the recipe says.

Grease pans and roll out dough on board.  Melt 1/4 cup of butter and spread on dough.  Sprinkle cinnamon, sugar mixture on top.  (1/2 cup of sugar and 4 teaspoons cinnamon,)  Roll up and slice, I do a good two fingers in between slices.  Place on shallow pan and let rise again.  Bake 375 for 8 minutes.


Notes:  I usually double the recipe and make about the same amount of rolls.  Obviously they are bigger and don't get so dried out when cooked.

Randy likes raisins in his rolls, so half of the rolls are sprinkled with raisins.

Frosting:
1/2 box of powdered sugar
4 tablespoons of butter, softened
1/2 package of cream cheese or use all cream cheese
vanilla.
enough milk for consistency you want.

Mix all together and spread on rolls


This is Myrtle Jibson's recipe.  She would sprinkle sliced pecans on top.