Lots of Lovin' Cinnamon Rolls
(or use a loaf of frozen bread dough, let is rise, and join us at assembly directions)
2 cups unsifted unbleached floured
¼ c sugar
1 Tbs salt
2 packages of active dry yeast
In sauce pan heat up (until just warm, not boiling):
2 ¼ c. milk
¼ c. cooking oil
Mix dry ingredients together in a large mixing bowl. Add 1 egg to flour mixture along with warmed liquid from sauce pan.
Beat it for 30 sec. on low speed, followed by 3 minutes on medium speed.
By hand, gradually stir in 4-5 cups of flour to make a soft dough.
Kneed it on a floured surface until smooth and elastic, about 1 minute.
After kneeding let it rise covered in a warm place until doubled (45-60 minutes).
Punch down dough. Separate dough into two equal portions. Roll out to form two large squares (about 9 x 11 inches). Spread ¼ c. melted butter on top of dough. Sprinkle cinnamon and sugar to heart’s desire (be generous with cinnamon and sugar).
Starting at each long end, roll the dough tightly in a roll toward the center. Pinch the seam shut.
Slice rolls with dental floss about 1 ½ inches thick. Pinch bottom to form heart shape. Place on greased cookie sheets. Cover and let rise for another 45-60 minutes. (see quick video tutorial)Bake for 13-18 minutes at 350 degrees. Frost with your favorite icing tinted with just a drop of red food coloring. We used buttercream icing, but cream cheese is good, too! (click on the frosting names for recipes). Enjoy!