"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from Family's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hays House
Added: Tuesday, November 25, 2008


1 cup milk
2 TBS. yeast
1 cup warm water
2/3 cup sugar
1 TBS. nutmeg
2 1/2 tsp. ground cardamon
3 eggs, beaten lightly
7 TBS. butter, melted
6 cups flour (more if needed)

1/2 cup sour cream
1/3 cup sugar
2 TBS. cinnamon

2 TBS. butter (or Crisco)
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla

Scald milk. Set aside to cool.
In bowl add yeast to warm water. Let sit about 5 min until it begins to bubble.
Add yeast to milk. Then stir in next 7 ingredients.
Turn onto floured board and knead gently. This dough will be sticky so add as much as 1 cup of flour while kneading just so it can be more easily handled. Remember, too much flour will make rolls heavy and dry.
Cover dough with a towel and let rise until doubled in size.
Punch down and roll out on floured board into a rectangle about 1/4" to 1/3" thick.
Spread sour cream over dough.
In bowl combine sugar and cinnamon then sprinkle on top of sour cream.
Roll up and cut 16 even slices (4 ounces each)
Place in 2 buttered 9" x 15" pans.
Let rise until doubled (may refrigerate overnight; if so, let rise before baking)
Bake at 350 for 20 min. or until lightly browned.
Beat all the frosting ingredients together until fluffy. Frost while warm.

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A collection of recipes used by the Hays House 1857 Restaurant. Council Grove, Kansas.




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