Cinnamon Rolls

(Lion House Cookbook)

Ingredients:
2 1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. vanilla
1/2 c. nonfat dry milk
2 T. active dry yeast
1 c. sugar
1 T. salt
7 c. flour
1/2 c. sugar
2 t. cinnamon
1/2 c. butter, melted


I made half a recipe and got 13 rolls out of it.

Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer (I just used a hand mixer) and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 c. sugar, salt, and flour.

Put dough hook on mixer (I just used a hand mixer again) and mix for 10-15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, 30-60 minutes. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon.

Roll up rectangle lengthwise and cut into 1 inch strips. Using floss to cut them makes for an easy clean cut. Thanks Mom. :)

Grease a cookie sheet and place rolls on cookie sheet. Cover and let rise until doubled in size, 1-1 1/2 hours. Bake at 375 for 12-14 minutes.

Cream Cheese Frosting:

2 packages cream cheese, softened

1/2 c. butter, softened

5 c. powdered sugar

2 t. vanilla

Mix together and spread over rolls while still hot. Enjoy!

Cinnamon Rolls For Dummies

*Sorry no pictures to go along with this post i was in a gigantic hurry*

This is our Easter weekend favorite tradition. It is so incredibly easy and delicious!

1 box white cake mix                          5 c. flour
2 T. yeast                                           pinch of salt
2 1/2 c. warm water

Sprinkle yeast on cake mix and add salt. Add warm water and mix well. Add flour. Rise until double in size. Punch down and roll out. Spread melted butter on top then sprinkle cinnamon, sugar, and brown sugar....sprinkle generously because as it rises it spreads out. Roll up into one big long roll and cut 1 inch slices with thread. Place rolls on greased cookie sheets and cover with a towel and let rise again. Bake at 350 degrees for 15-20 minutes or until very very VERY light golden brown (in my oven they were ready in 14 minutes...i over cooked one batch and it just wasn't the same). Glaze while warm.

Glaze:
1 T. melted butter                             1 c. powdered sugar
1/2 tsp. vanilla                                  3 T. milk

(i usually have to double the glaze recipe in order to have enough glaze for all the cinnamon rolls)

enjoy!
-mary