cinnamon rolls

While my mom was in town, I wanted her to teach me how to make really good cinnamon rolls. She did and they were absolutely wonderful. The Sunday morning after they left, I made another batch to reinforce everything. The picture above was the batch made solo! I was really proud of myself and enjoyed every last bite of all 4 I ate that morning! :) Here's the recipe:

4 Tbs. Yeast

1 C. Hot water

1 Tbs. Sugar

-----

2 C Milk

1 C Margarine

1 C Sugar

3 ½ tsp. Salt

-----

4 Eggs

-----

8 C Flour

-----

1 cube Margarine

-----

½ C Sugar

2 ¾ tsp. Cinnamon

_ C Walnuts

-----

4 C Powdered sugar

1 ½ tsp. Vanilla

3-4 tsp. Milk

Combine group 1 in a bowl. Make sure the water is as hot as the tap will go. Place bowl next to stove burner on low heat.

Combine group 2 in a sauce pan and heat until milk scalds and changes smell. Pour into large bowl.

Stir in 4 C of Flour and then 3 C. Flour. Check dough and add flour as necessary. Scrape and clean sides of bowl. Cover bowl with flour sack towel and place on oven door with oven on as low a temperature as possible. Mom’s oven is 170F. Rotate bowl every 15-20 minutes. Let raise for an hour or until dough fills bowl.

Melt margarine in a small saucepan. Combine sugar and Cinnamon. Chop walnuts.

When dough has risen, uncover and stir down. Cover and place on oven door for another 30 or 45 minutes.

Meanwhile, grease 3 cookie sheets.

Working the dough in thirds, remove from bowl, turn under, and flour to surface, roll 5 times from center, turn over dough and continue to roll from center until desired thickness. Coat with a layer of melted butter. Sprinkle cinnamon and sugar and walnuts over butter. Roll and adjust shape as necessary. Using a tripled thread cut roll into 12 pieces and place onto sheets. Cover sheets and place two on oven door. Allow to rise for 20 minutes. Bake at 350F for 12-15 minutes or until golden brown. Bake remaining sheet. Once finished remove immediately from pan and place on paper bag to cool. Frost immediately.