Cinnamon Rolls

This recipe makes a soft, gooey roll with lots of caramelized sugar on the bottom.  I picked up the recipe when we lived in Denver many years ago and often make them for Christmas morning.

Cinnamon Rolls

2 pkg. or 1 and 1/2 Tbsp yeast
1 C warm water
1/4 tsp. sugar
1 C evaporated milk
3 eggs
1/2 C sugar
1 Tbsp. Salt
3 Tbsp. melted butter or margerine
3 C. flour + another 3 cups
1 C. (2 sticks) butter or margarine - softened
1 3/4 C brown sugar
1 Tbsp. Cinnamon

      Soften the yeast in the warm water with the 1/4 tsp sugar.  While softening in a large bowl mix the evaporated milk, eggs, sugar, salt and butter together.  Beat well then add the yeast mixture.  Add the 3 cups flour and beat well.   Add the next 3 cups of flour 1/2 cup at a time until a soft dough is formed.  You might use a little more or less depending on the humidity. 
       On a floured surface knead 3-5 minutes until medium soft. Place in a greased bowl until doubled in sized.
      Mix the brown sugar and cinnamon together.
      When the dough is doubled roll it into a 36" X 12" rectangle.  Spread the softened butter on top leaving 1"on a long edge. Sprinkle the cinnamon sugar mixture on top. Roll up in jelly roll fashion towards the 1" bare edge.  Cut into 12 rolls (3" each).  Place in a greased 9X12 pan.  Bake for 20-25 minutes at 375*.

 This makes them Cinnabon size. You can make them half as big and make 24 rolls.  Cook in 2 pans and for a couple of minutes less.

Frosting
2 C powdered sugar
2 Tbsp. butter
1 tsp. vanilla
Milk - about a Tbsp.

Mix the first 3 ingredients and add enough milk to make frosting consistency.  Place on rolls after they have cooled enough that the frosting won't melt.