Cinnamon Rolls

You start by making a dry mix (Hot Roll Mix)



Hot Roll Mix

5 lbs. all-purpose flour (I prefer Pillsbury)

3/4 Cup sugar

2 teaspoon salt

1/2 cup instant nonfat dry milk



Then in a small bowl combine the following:

1 Tablespoon of dry yeast

1 Tablespoon of sugar

1 1/2 cup of lukewarm water

Let this stand for about 5 minutes while putting the following in your mixer:

3 cups of hot roll mix

2 eggs (beaten)

1/2 cup melted butter

Then put in yeast mixture and combine until smooth.

Gradually add 2 - 3 more cups of the Hot Roll Mix until batter is a little sticky but pulls away from the sides of the bowl. Knead until smooth. Place in butter bowl to rise and let rise until double in bulk. Punch down and knead again until smooth. Then roll out dough on a floured surface in an oblong shape to about 1/4 inch thick.



Cinnamon Sprinkle

2 Tablespoons of soft butter

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

raisins and nuts if desired



Spread cinnamon mixture on dough. Roll dough like a jelly roll and cut with a sharp knife into 1 inch slices. Place on lightly buttered flat baking sheet. Cover and let stand until rolls raise are double in size. Preheat oven to 375 degrees. Bake 20 to 25 minutes (don't over bake). Prepare glaze and drizzle over rolls while hot.



Glaze

1 cup sifted powdered sugar

1/4 teaspoon vanilla

2 tablespoon milk (add a little at a time until glaze is thin enough to drizzle)



Note: you may have some hot roll mix left. Bag and put in freezer for next time or store in dry cool place in sealed container.