Cinnamon Rolls

I found this recipe in a Betty Crocker Holiday booklet.

• 2 packets yeast
• 1/2 cup warm water
• 2 cups lukewarm milk (scalded then cooled)
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 6 1/2 to 7 1/2 cups flour (we needed only 6 1/2)
• 4 tablespoons of melted butter
• 1 tablespoon plus 1 teaspoon cinnamon
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

1. Dissolve yeast in warm water in large bowl.

2. Stir in milk, sugar, oil, baking powder, salt, egg and 3 cups of the flour. Beat until smooth. Mix enough of the remaining flour to make dough easy to handle.

3. Turn dough out onto floured surface. Knead until smooth. Place in greased bowl. Cover and let rise for 90 min or until double in size.

4. Punch dough down and divide in half. Roll out one half into a 12×10 inch rectangle. Brush with half the butter.

5. Mix sugar and cinnamon together and sprinkle half on the first rectangle. Beginning at the long side, roll up the rectangle, pinching edges to seal. Cut roll into 12 slices.

6. Place slightly apart on greased pan. Repeat with remaining dough.

7. Let rise in a warm place for 30 min or until doubled.

8. Preheat oven to 350F. Bake until golden, 30 to 35 min.

9. Mix powdered sugar, milk and vanilla. Spread over rolls while warm.

Verdict: I loved these cinnamon buns. They maybe could have used a little bit more cinnamon in them, but that’s a small complaint. And the amount of icing for the topping was just right! Sometimes I find the amount of icing that recipes give end up too much, but this was the right amount for 24 cinnamon buns.