Cinnamon Rolls

The neighborhood we grew up in had an all-day fourth of July celebration.  It started with a street parade with homemade costumes and floats and was followed by the annual association meeting and breakfast.  I usually made these cinnamon rolls because it makes a three pie plates full.  They raise a lot and are so good.

• 6 ¾ c flour
• 2 pkgs active dry yeast
• 1 ½ c milk
• ½ c sugar
• 1 t salt
• 3 eggs
• ¾ c sugar
• 1 stick butter, room temperature
• 4 t cinnamon
• 2 T flour

Grease pie plates with butter and set aside.

Place three cups of flour and the yeast in a large bowl and set aside.

Separately grease another large bowl with butter and set aside.

Place the milk, butter ½ c sugar and salt in a medium pan, stirring constantly and heat to 110 degrees.  If the liquid is over 120 degrees, you will kill the yeast and your rolls will not rise.  Pour into flour mixture and beat in the eggs, one at a time.  With a wooden spoon, add as much as the remaining flour to make the dough.  Place the dough on a lightly floured board and knead for about seven minutes.  Place the dough in the prepared bowl and flip to grease both sides.  Cover with a towel and place in a warm, draft-free place for about an hour until double in bulk.

While the dough is rising, place the remaining sugar, butter, cinnamon and flour in medium bowl and mix until incorporated and set aside (I do this with my hands).   If you want, you can add chopped nuts, chocolate chips or raisins.  You could double this filling recipe, reserving half, to sprinkle on top of the glaze - Yum!

When dough has risen, punch it down and divide in half.   Cover with towel and set aside for ten minutes.  Place on half on a lightly floured board and roll into a twelve inch square (I actually place the dough between two pieces of wax paper – like my Grandmother did- to roll it out).  Sprinkle half of the filling over the dough and roll up like a jelly roll.  Cut the roll into 1 ½“ slices and place six rolls into two of the pie plates and four in the third, leaving space in between for rising.  Cover with towels and rise for about an hour in a warm, draft-free place.

Preheat oven to 375 degrees.

Bake rolls for half an hour, covering with foil loosely during last five to ten minutes, if browning too much.  Remove from oven and cool on wire racks.

Glaze

• 2 c confectionary sugar
• ½ t vanilla
• 2 T milk

Mix all ingredients together and drizzle over cinnamon rolls.