Cinnamon Rolls

We made this recipe before we left SLC at Milo's request. Please see our blog for the details on the request. We got this recipe from Scott's mom who got it from a lady in Morgan, Jan Whitaker. It makes a huge batch of cinnamon rolls. This recipe is made to be used with a mixer. Scott made them without a mixer. You follow the recipe and just need to knead the dough. Next time we will probably use our Kitchen Aid Mixer.

Jans’ Tummy Busters

4 cups milk, scalded

5 jumbo eggs

1 ¼ cups butter

4 tablespoons yeast

1 ¼ cups sugar

1 tablespoon salt

Flour to make soft dough (approx. 12 –14 cups)

Place five cups flour in mixing bowl. Add sugar, salt, milk and butter. Jog lightly until no flour shows. Knead on high speed until smooth. Add yeast, jog lightly. Add eggs and jog. Gradually add flour until soft dough starts to form. It is very important at this point to listen to the motor and watch the dough. If you are not sure if you have enough flour, go ahead and let knead 10 – 12 minutes. If dough is still sticky to touch, add a little flour and knead another minute.

Roll out onto oiled counter top into rectangular shape. Dough will be very soft, but not stick. Keep it about ½ inch thick. Spread with melted butter, sprinkle desired amount of cinnamon, then finish with evenly sprinkled sugar. Starting at top right-hand corner, carefully fold dough over about 1 – 1 ½", continue rolling until in long jelly roll. Pinch edge into dough wall.

Cut into desired widths with a long piece of dental floss.

Place on oiled baking sheet. Let rise until double in size.

Bake at 350 degrees 15-20 minutes until light golden brown.

Frost immediately.

Jan’s Frosting

1 cube butter
2 – 3 cups powdered sugar

Beat until very smooth. Add sour cream (1/3 cup) or 8 oz softened cream cheese and vanilla. Whip until smooth and creamy.

Add enough powdered sugar to thicken.