Mom's

Made From Scratch

Cinnamon Yeast Rolls
By, Jewell Bailey

What you will need:
2 Large Bowls
3 Small Bowls
Measuring Cups and Spoons.
Tea Towels
Wooden Spoon
Rolling Pin
Large surface or counter
Crisco or Cooking Spray
 Baking Pans
Mixer
  

Step I Ingredients

 Dough

2 Cups Warm Milk

2 Eggs

1/2 Cup Melted Butter

7 to 7 1/2 Cups Flour

2 Packages Dry Yeast

1/2 Cup Sugar

1 teaspoon Salt
Stove Top or microwave Oven
Large surface or counter

Step 2 Ingredients

 Filling

3/4 to 1 Cup Sugar

1 Tablespoon to 1/8 Cup Cinnamon (to taste)

1/2 Cup Butter
Finely chopped walnuts (optional)

Step 3 Ingredients

 Glaze

1 Cup Powdered Sugar

About 3 to 5 Tablespoons Water

Step I 
Dough

Dissolve 2 pkg. dry yeast in 2 cups of warm milk. (not hot)

In a big bowl, beat 2 eggs and 1/2 cup sugar.

 Add the dissolved yeast and milk.

Stir mixture with wooden spoon.

Gradually fold in 7 to 7 1/2 cups of flour to form dough.
Transfer dough from this bowl to another well greased bowl,
 turning once to grease top.
Cover bowl with a tea towel to rise in a warm spot,
 about 90 minutes. It should double in size.
Roll dough with a rolling pin on a well floured counter.
Roll into a long rectangle shape, fairly thin.
May need to add a bit of flour if it is sticky.


Step 2
 Filling

Pour and lightly brush melted butter over rolled dough.
 Sprinkle cinnamon sugar mixture on top of buttered dough.
Begin rolling the longest end of the dough, closest to you.
Form dough into roll. Once it is rolled up, slice in about
 1/2 inch pieces and place them in greased pans.
Cover cinnamon rolls with tea towel, and allow rolls to rise,
 about 1 hour, doubling in size.

Bake

Bake at 350 in metal pans, or 325 in glass pans.
Bake for 30 minutes.


Step 3 
Glaze

Mix 1 cup powdered sugar with water to make glaze.
 Thickened, but thin enough to run into the crevices.
Pour glaze over hot rolls.

Best eaten while warm.