Cinnamon Rolls

This weekend, we had some fabulous, homemade, so sugary-squishy in the middle, that I wish I could have eaten 10 cinammon rolls made by Terry at The Stillwater Retreat Center in Glen Rose, TX. While my recipe (well, one that I got from my military friend Deborah Q) is not as good as the ones we had, they are still mouth-watering delicious.

Here is the recipe...

Set alarm for 4 o'clock in the morning so that you can slave over these rolls for your adoring family, or...prepare the night before and refrigerate following the directions in Step 7.

Step 1: Mix these and let rest for 10 minutes. Should start to bubble and to almost double.

1 cup milk (warmed to 100 - 110 degrees)
1 tsp. sugar
1 T. or one packet of yeast


Step 2: Mix in a large bowl

4 1/2 cups all purpose ""unbleached" flour--unbleached is optional
1 tsp. salt

Then mix in...
2 room temp eggs
1/2 cups butter, melted, or oil
1/2 cup sugar

Then mix in bubbly yeast mixture.

Step 3: Knead lightly and shape into a ball. Put ball in greased bowl and turn over to grease all sides. Cover and place in a warm, draft-free place to rise 1 hour or until double.

Step 4: Punch down and turn onto lightly floured surface. Roll about 8" X 20-24" OR
2- 8" X 12" rectangles.

Step 5: Brush with 3-4 T. melted butter and sprinkle with mixture of 1/2 cup sugar and 1 T. cinnamon.

Step 6: Carefully roll up starting on the long side (so your log is 20-24" long). Pinch seam shut with fingers. Cut into 1" slices with dental floss. (Slide floss under log and cross over top to cut through.)

Step 7: Put in 9X13 greased pan and let rise till nearly double (30-60 min) or put in pan, cover and refrigerate 2-24 hours. Remove from fridge 30 minutes before baking.

Step 8: Cook for 20-25 minutes at 350 degrees.

Step 9: Make icing with powdered sugar, 1 tsp vanilla, and 1-3 T. milk. Drizzle over cooked rolls.

Enjoy and let me know what you think if you try them!

Next time I make these, I'll add some pictures!!