"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Thornton
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 C scalded milk, until frothy
1/2 C butter, 1 tsp salt, 1/2 C sugar, 2 eggs
2 pkg yeast, 1/2 C lukewarm water + 1tsp sugar
7-71/2 C flour

Directions:
Directions:
Scald milk. Stir in butter, salt, sugar and eggs. Dissolve yeast in water and sugar. When milk mixture is warm (not hot), add the yeast and stir together. Add flour and knead 5-8 minutes until smooth. Raise 1 hour. Roll out into rectangle.
Melt one cube butter. Add 1 c sugar, 2 tsp cinnamon. Spread on dough (rectangle). Roll into jellyroll. Cut into slices with thread (dental floss works great.) Put all on one tray. Bake immediately at 350 for 15-20 minutes.
Glaze: Powdered sugar 1#, 1/2 tsp vanilla, milk. Add enough milk to make glaze drizzly.
Also great for dinner rolls.

Personal Notes:
Personal Notes:
Amy Lefler shared this wonderful recipe when she was in the ward.

 

 

 

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