Twice a year our church has a world wide conference that you can watch on T.V. and now the internet. When the girls were young to make it something to look forward to, I would make cinnamon rolls. As that time of year is approaching, Erin asked me to post the recipe so she can make them!! I love how family traditions are passed down and recreated in their own kitchens.
Basic Sweet Dough
3/4 cup milk
1/2 cup sugar
1 1/4 tsp. salt
1/2 cup butter
2 pkgs. active dry yeast
1/2 cup warm water
3 eggs, room temperature
5-6 1/2 cups all-purpose flour
Combine milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissilve yeast in warm water in warmed mixing bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Using a Kitchenaid, attatch bowl and dough hook. Turn to speed 2 and mix for 2 minutes.
Continuing on speed 2, add remaining flour 1/2 cup at a time, until dough clings to hook. Knead for 2 minutes longer. (Don't add too much flour or the rolls will be heavy-this is the part that comes with practice)
Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in size. About an hour.
Punch down. Divide in two equal pieces. With each ball of dough, roll into a rectangle until dough is about 1/4 inch thick. Spread with melted butter and a cinnamon and sugar mixture-be generous! Roll dough tightly from long side and pinch the seam together at the end. Cut into 1 1/2 inch slices.
Place in greased round pans or on a cookie sheet. Leave a little space between them so they can rise and eventually touch each other. Cover and allow to rise in a warm place until doubled in size. Bake at 350 for about 20 minutes or until lightly browned around the edges. Spread (or drizzle- depending on thickness ) buttercream glaze on top.
Melted butter, powdered sugar, vanilla, milk and a dash of salt.