Ingredients
DOUGH
2 pkgs of quick rising yeast
1/2 C warm water
1.25 C buttermilk
2 eggs
1/2 C of butter (1 stick)
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
5.5 - 6 C flour
FILLING
1/2 C sugar mixed with 6 tsp cinnamon
3 Tbs butter melted
ICING
2 C powdered sugar
1.2 tsp vanilla
3 Tbs milk
2 Tbs butter (optional)
Preparation
- Dissolve yeast in warm water (120 degrees), cover, set aside in warm dark place
- Add all other ingredients (except cinnamon sugar mix and icing mix) with 2.5 C of the flour. Blend with yeast water.
- Blend in enough of the remaining flour to make dough easy to handle (soft and sticky)
- Knead then roll out in square shape.
- Brush additional melted butter on dough
- Mix the cinnamon and sugar and sprinkle GENEROUSLY on dough
- Cut dough in half, then roll up the long side.
- Cut rolls approx 1 inch thick
- Place in dark rectangular pan barely touching
- Cover and let rolls rise in dark, warm area BAKE
- Preheat oven to 365 for dark pan or 375 for light pan
- Bake 25 - 30 minutes ICING
- Let rolls cool about 10 minutes then drizzle icing with spoon
