Mom’s Cinnamon Rolls
1 package active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 cup lukewarm milk, scalded then cooled
1/3 cup sugar
1/3 cup butter, softened
1 teaspoon salt
3 1/2 to 4 cups flour
Dissolve the yeast in the warm water in a large bowl. Stir in the milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in the remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic — about 5 minutes.
Place in greased bowl. Turn greased side up. Cover. Let rise in warm place until double, about 90 minutes. Dough is ready if an indentation remains when touched.
Punch down dough, shape, and let rise.
4 Tablespoons butter, softened
1/2 cup sugar
4 teaspoons cinnamon
Preheat the oven to 375.
Roll dough into 2 rectangles, 15×9. Spread with butter.
Mix sugar and cinnamon. Sprinkle over rectangle. Roll up tightly, beginning on the 15 inch side. Pinch edge of dough into the roll to seal well. Streatch to make even.
Cut into 1 1/2 inch slices. Place on pan. Let rise 40 minutes.
Bake at 375 for 25 – 30 minutes.
Spread with glaze.
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Mix until smooth.