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Cinnamon Rolls

My favorite Cinnamon Roll recipe -- A Christmas Morning tradition!

3 eggs
3/4 cup sugar
½ tsp. salt
1 stick butter
2 pkg. dry yeast (dissolved in ¼ cup warm water)
1 cup milk
5 cups flour (2 can be cups of whole wheat)

Beat eggs, add sugar, salt and yeast mixture.
Melt butter, add milk and let warm.
Add to the egg mixture, and stir in the flour.
Place in a well-buttered bowl, cover with a damp towel, and let rise until doubled. 1-2 hours.

Turn out onto a well-floured counter top and knead, 20 turns.
Roll dough into 2 rectangles, about 9 X 13”.
Spread with butter and sprinkle generously with cinnamon, brown sugar…nuts, raisins????
Roll up so that you end up with two 13” long logs. Cut into 1-2 inch slices.
Place on a greased cookie sheet, or in two 9X13” pans. Let rise.
Bake for 10-12 minutes, longer if they’re going to rise and touch each other than if you’re making individual rolls. They’ll be a pretty golden color when they’re done.

Frost with a simple glaze of ¼ cup melted butter, 2 cups powdered sugar and a splash of milk.

Terri’s notes:
~ My first adventure in breads was a disaster that the dog and cats wouldn‘t eat. Keep at it!
~ The trick is in learning not to add too much extra flour, you’ll get the hang of it.
~ This dough makes good caramel rolls too.



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