Cinnamon rolls

Cinnamon rolls

Ingredients/Components

• sugar - 2 c
• eggs - 6 item
• salt - 2 tsp
• sticks oleo, melted - 3 item
• milk lukewarm - 4 c
• bread flour, mixed with 4 pkg - 6 c

How to make cinnamon rolls:

Have more flour to be added later.

Four to 5 cups of sugar and about 2/3 cup cinnamon and perhaps 3 more sticks of melted oleo will be required for topping.

Mix liquid ingredients, then add 6 cups flour, yeast and salt. Beat until smooth, with mixer. Then put in about 2 more cups of flour and mix. Move to a very large bowl or dishpan and stir in about 4 to 5 more cups of flour. (I find this is easier to stir in if I use a wooden spoon. The dough should be about the consistency of thick Cream of Wheat.) Let rise until double, usually about 1 hour, or less, if the weather is warm. Scoop out about 1/3 of the dough on a floured countertop. Roll out to 1/2-inch thickness. You will probably have a rectangle about 10 x 16-inches. Cut this in half lengthwise. Now you will have 2 strips about 5 x 16-inches. Spread each strip with melted oleo and sprinkle with the cinnamon/sugar mixture. Then, roll up, beginning with long edge. Cut crosswise into 1/2-inch pieces and place these in greased pans. Spread tops with more melted oleo and cinnamon/sugar mixture. Let rise until double (usually about 35 to 40 minutes). Bake in 375° oven.

Note: This recipe makes a large amount, about 7 or 8 round cake pans full and it makes a mess in the kitchen. My theory is that it is just as easy to make this many and freeze the rolls for future use, as you have almost as big a mess if you make a small amount.

Recipe categories: Breads, Yeast breads, Brunch.