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For Bee in SC; Here is my recipe for Cinnamon Rolls. I adapted this from several different recipes to come up with a cinnamon roll I am very pleased with. It requires some work but I feel but is worth the effort. Whenever my daughter comes in from MO she asks be to make this for her.

Cinnamon Rolls- Prep and cook time 3 hours
In a saucepan combine
3/4 c milk
1/2 c sugar
1-1/4 tsp salt
1/2 c butter
Heat over low heat until butter melts and the sugar is dissolved; cool to lukewarm.

In a large warm mixing bowl; dissolve
2 packages yeast
1/3 c warm water (105-115°)
3. To the yeast mixture add
3 room temperature eggs
5 c white flour
the milk and sugar mixture

Mix, then knead well (I use my kitchenaid mixer with bread hook), adding 1/2 cup flour at a time until dough is not sticky but is still very soft. (5 1/5 cup - 6 1/2 cup flour max). I like my dough to be slightly tacky (too much flour makes a heavy not fluffy roll).
4. Place dough in a lightly greased or buttered bowl, turning to grease the top. Cover and let rise in a warm spot until doubled in size (about 1 hour). Punch dough down and divide in half. Roll each half into a 9x18 inch rectangle. Spread with cinnamon spread

Cinnamon Spread:
mix together:
1/2 c brown sugar
1/2 cup white sugar
1 1/2 tbsp cinnamon
add 1/2 cup melted butter to this and mix well
4. After spreading each rectangle with cinnamon spread, roll up tightly, starting at the longest side. Pinch seam. Stretch to 18 inches long if necessary. Cut into twelve 1 1/2 inch slices. Place the 12 slices into a greased 9x13 baking pan. Repeat with the 2nd dough. Cover and let rise until rolls have doubled in size (about 1 hour). Bake uncovered in a pre-heated 350° oven for 20 minutes. Rotate pans in oven after 10 minutes for even browning.
Remove from oven and while rolls are hot, drizzle with a glazed frosting.

Glaze:
2 cup powdered sugar
2 tbsp milk
1 tsp maple or vanilla extract (most people rave over the maple)
Mix until smooth.
Makes 24 rolls, 265calories each, 9 gram fat

You can divide recipe in half for 12 rolls. Do not store baked rolls in the refrigerator as this dries the rolls out. If the rolls last over 3 days you can freshen them up in the microwave before eating. Most breads/rolls don't keep well after 3 days.
You can make the prepare the rolls the evening before cooking, just skip the 2nd rise and cover pan with plastic wrap that has been oiled. Chill 2-24 hours. To bake let the rolls stand at room temperature at least 20 minutes, more if they need to rise more (they will rise slightly overnight in the refrigerator). Uncover and puncture any surface bubbles with a tooth pick. Bake as above.
Bobbie/Frankfort/IL

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