Cinnamon Rolls

Hot Roll Mix

5 lbs. (20 cups) Unbleached Flour

1-1/4 cups Sugar

4 tsp Salt

1 cup Instant Nonfat Dry Milk

Directions: Combine all ingredients in large bowl.  Stir together to distribute evenly.  Put in a large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 to 8 months, Makes about 22 cups Hot Roll Mix

Bread Dough

1 Tbsp active dry yeast

1 ½ cups hot (to the touch) tap water

2 eggs, beaten

5 to 6 cups Hot Roll Mix

Directions:  In a large bowl, stir yeast into water until softened. Stir in eggs, Beat in 5 cups Hot Roll Mix until blended.  Let rest for 2 minutes.  Stir in enough o f the remaining mix to make a soft dough.  Knead until smooth, 7-10 minutes.  Grease bowl.  Place dough in bowl turning to grease all sides.  Cover with a damp towel.  Let rise in a warm place until doubled in bulk, about 1 hour.

To make Cinnamon Rolls

Roll out dough on a lightly floured surface to about 1’ thickness.

Spread softened (not melted) butter on the dough.

Sprinkle with Sugar,

Sprinkle with Cinnamon

Add Raisins and Pecan pieces.

Roll up jelly style .

and then cut in even 2” slices

Place the slices flat side down on a greased pan.

Let the rolls rise for an hour or until doubled in size.

Bake in a 350 F degree oven for 20 minutes or until golden brown.

Serve with Icing

To make Icing

Mix 1 cup Powdered Sugar with 1 Tablespoon of Milk.  Mix together then add 1 teaspoon of vanilla, stir again and spread over hot Cinnamon Rolls.

 

Bonus Pic for F.M. Mom

I asked F.M, are you eating the sugar?

Reply, No! 

Then I snapped this picture.

Caught on camera.