Cinnamon rolls

All the time. This recipe makes about 15 big rolls, and if they are Malaska rolls they are big. This was a favorite for FHE treats, we always wanted to eat another one, but rarely could. The smell was tortuous, and sometimes the only thing keeping us all together in the front for FHE was knowing that at the end we would each get a big sticky cinnamon roll and a glass of cold milk.

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 margarine (or shortening)

2 tbsp yeast

1/3 cup warm water

3 eggs

5 1/2-6 1/2 cups flour

1/4 cup room temp margarine

1/2 cup brown sugar cinnamon

Frosting:

1 stick room temperature butter

1/2 bag powdered sugar

2 tsp vanilla

Combine milk, sugar, salt and margarine in microwave container and heat till the margarine melts.

Cool to luke warm. In a large bowl dissolve yeast in 1/3 cup warm water. Add milk mixture, eggs and flour. Mix with dough hook. Keep adding flour till the dough cleans the side of the bowl. Cover and let raise till doubled.

Roll out the dough into approximate 13X5 rectangle, or about 3/8 inch thick. Spread on about 1/4 cup softened margarine and 1/2 brown sugar. Sprinkle generously with cinnamon. Roll the long way and pinch the end closed. Slice the roll into about 15 sections, about 2 inches wide. Place flat side down into a greased glass pan, cover and let rise till doubled. Back at 350, for about 15 minutes, or until golden brown. When done remove from pan immediately onto wax paper and let cool for a few minutes, then frost.