Cinnamon Rolls

Scald  1 and 1/2  cups milk ( to scald means to heat to almost boiling but not quite-- there will be little bubbles all around the edges of the pan.)

Add: 

 2 cubes butter (1 cup)

 1 cup sugar

1 1/2 TB salt

Mix and cool. 

Add 6 eggs

In a large bowl

Mix : 

3 cups warm water 

2 TB Yeast

1 TB  Sugar

When it foams,  add 3 cups flour and mix.  Add cooled milk/egg/sugar mixture.  Mix and add 11-12 

cups of flour one at a time.  Knead for 10 minutes.  Cover and let rise 1 hour. 

Preheat oven to warm or 180 degrees.  Punch down and divide into 3 balls.  Take one ball and roll it out into a rectangle.  It should be about 1 1/2 -2" thick and about the size of a legal size piece of paper.  Brush melted butter over it.  Sprinkle with cinnamon and sugar.  Get clear to each edge.  I am very generous with the cinnamon.  Roll into a log shape and cut the log about 2 -2 inches apart.  Place on greased baking dish or cookie sheet. 

 Place in warm oven for 25 minutes. Without opening door of oven, raise temperature to 350 degrees and bake about 25 minutes.  

Freeze the other two balls of dough or make into dinner rolls or more cinnamon rolls to give away.  When you defrost the frozen dough it takes about 8 hours.  I will put frozen dough out in the morning to bake later in the day or leave on the counter overnight to bake in the morning.

Frost the cinnamon rolls when hot. 

Frosting:  

1 lb. (4 cups) powdered sugar

1 cube butter

2 tsp. vanilla

1/3  cup milk (Try canned evaporated milk in this recipe sometime)

Beat with electric mixer and frost cinnamon rolls