Cinnamon Rolls
4 tsp yeast
1 c. warm water (105-115 degrees)
2/3 cup sugar
1 tsp sugar
1 cup warm milk (just mix your powdered milk with warm water; this is 1/3 cup powdered milk mixed with 1 cup of warm water)
2/3 cup melted butter (melted)
2 tsp salt
2 eggs (slightly beaten)
7-8 cups all-purpose flour
In small bowl mix warm water, yeast, and 1 tsp. sugar
In large bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs. Stir well, then add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff and sticky.
Knead 5-10 minutes on a well-floured board. Place in a well-buttered glass bowl. Cover and let rise in a warm place about 1 or 1 1/2 hours until doubled in bulk.
When doubled, punch down and let rest 5 minutes. Roll out on floured surface into a 17x21 inch rectangle.
Filling:
1cup melted butter, divided
1 1/2 cup sugar
1/4 cup sugar
3 Tbsp. cinnamon
Spread dough with 1/2 cup melted butter.
Mix together 1 1/2 cups sugar and 3 Tbsp. cinnamon. Sprinkle over buttered dough.
Roll up, pinch sides. Cut into 1 or 1 1/2 inch slices.
Coat bottom of 13x9 inch and 8x8 inch pan with 1/2 melted butter, and 1/4 cup sugar. Place cinnamon roll slices in pan so almost or barely toughing. Let rise about 45 minutes until doubled.
Bake at 350 degrees about 25-30 minutes. It's very important to set the timer for less than the suggested time, and then check every few minutes until you think they are done. You can test by putting a butter knife in between two rolls to see if the dough is cooked. The top should not be hard or crispy. I don't even let mine get brown.
Cool slightly and glaze
Glaze:
Mix:
2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
Add 1 Tbsp water at a time until reach desired spreading consistency.