Cinnamon Rolls

Twice a year, our family spends a weekend watching the General Conference of our church. The conference consists of two 2-hour sessions on Saturday and Sunday mornings and afternoons. Therefore, it is imperative that we have yummy breakfast treats- usually cinnamon rolls. This year, I tried a different recipe than I normally do, simply because it came in the church newspaper. 

This recipe is large- I recommend halving it unless you're feeding 20 people, or want to give a bunch away. It's pretty yummy, but not as yummy as my usual, which I have yet to post. :)

Cinnamon Rolls

adapted from  "Family Dinner Cookbook," by Debbie G. Harman

2 packages yeast

½ cup warm water

1 tablespoon sugar

1 cup butter

2 cups milk

4 large eggs

2/3 cup sugar

2 teaspoons salt

7-8 cups flour

½ cup sugar

2 teaspoons cinnamon

½ cup brown sugar

Dissolve yeast and the 1 tablespoon sugar in water. Melt butter in saucepan. Stir in buttermilk and eggs. Mix together in a large mixing bowl. Add sugar, salt and 4 cups flour and beat with mixer until smooth. Stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead 7 to 8 minutes. Place in greased bowl and let rest 15 minutes. Divide dough in half. Roll dough to ½-inch thickness. Sprinkle water over dough. Sprinkle with sugar, cinnamon and brown sugar. Roll dough jelly roll style. Cut ½-inch thick slices.

Place on greased baking pan. Let rise until double. Bake at 375 degrees for 20 to 25 minutes or until edges just start to turn golden. Remove from oven and spread butter cream frosting on rolls immediately.

Butter cream frosting

¼ cup butter

¼ cup milk

2 cups powdered sugar

1 teaspoon vanilla

Beat butter until creamy. Add whipping cream, vanilla and enough powdered sugar to make a creamy frosting.