Cinnanmon Rolls

1 1/2 cups warm water (approx 110-120 degrees)
1/4 cup sugar
1 Tbs. yeast

*Mix these 3 ingredients and let sit for approximately 10 minutes, until nice and bubbly.

Add:
2 eggs
1/2 cup Oil (I use Canola)
1/4 cup dry milk
1 tsp. salt
5 cups flour- added gradually

I mix the first three thing in with the water and yeast and then start adding flour 1 cup at a time may need more until dough pulls away from sides of bowl, the dough shouldn't be sticky. Either let machine knead for 10 minutes or do it by hand.

Let sit and rise until doubled.

Divide dough in half, roll our half of it until flat and in a rectangular shape (if you have a silpat that is an excellent guide!). Spread room temperature butter on it and then a generous helping of cinnamon sugar (I make it with cinnamon and brown sugar). Roll up and pinch edge to "seal" it closed. Use a sharp knife to cut into about 1 inch increments and place on pan. Space them with a little space in between as they will need to rise again (about 4 across and 5 down on a big jelly roll pan). Repeat process with second batch. You will need more than one pan. *Note if you are making these in advance for something this is the point you could put them in the freezer for later baking, it is good up to 1 week*.

Let rolls rise until about doubled again and then bake in preheated oven at 375 for 15 minutes. Place pan on cookie sheet and let cool for 5-10 minutes and then frost.

Frosting:
1/2 stick of butter- room temp
4 oz package of cream cheese- room temp
1 tsp. vanilla
1 lb. of powdered sugar

Mix these four ingredients until desired consistency, if needed you can add a little milk.

Makes approximately 2 dozen.

This fabulous recipe is from my mother in law Vannie.