Barbara Frazier's Cinnamon Rolls

I love homemade cinnamon rolls! I love to make them on Christmas Eve while the kids are going to sleep and waiting oh so patiently for Santa to come! I put them outside (or in the garage) to raise slowly so in the morning all I have to do is stick them in the oven and we get to enjoy homemade cinnamon rolls for breakfast on Christmas morning!

Barbara Frazier's Cinnamon Rolls

from: Favorites

2 packages active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
2 tsp salt
2 eggs
7 cups flour
cinnamon
sugar

Soften yeast in luke-warm water; set aside. Scald mlk. Add hot milk to mixing bowl with sugar, oil and salt; cool to luke warm. Add eggs, 3 cups flour, and the softened yeast. Mix well, then gradually add the remaining flour. Just as the dough pulls away from the sides of the bread mixer, stop adding the flour, but continue kneading in the mixer for a few more minutes. The dough will be sticky. Prepare a large bowl with about 1/4 cup vegetable oil. Let rise for about 1 hour. Divide the dough into 4 equal portions. Let the dough rest for a couple of minutes, then roll each portion into a rectangle shape about 10" by 12". Spread each rectangle with melted butter and sprinkle generously with cinnamon and sugar. Roll up the rectangles like a jelly roll and cut off slices about 1 1/2 inches wide. Place slices onto a grease jelly roll pan.Cover and let rise for 3 hours. Bake at 400 degrees for about 8 minutes or until lightly browned. Spread while warm with Butter Cream Frosting. Makes 3 1/2 dozen.

Butter Cream Frosting:

3 cups powdered sugar
1/2 cup butter, softened
2 tsps vanilla
enough milk to make spreading consistency

Beat together until smooth and creamy.