Cinnamon Rolls

Ingredients:

4 to 41/2 cups all-purpose flour

1 package yeast

2/3 cup milk

2/3 cup water

½ cup sugar

½ cup cooking oil

½ teaspoon salt

2 egg yolks

¼ cup butter or margarine, soften

1/3 cup sugar

4 teaspoons ground cinnamon

 

Icing:  

1½ cup             powdered sugar

1 Tbl    corn syrup

½ to 1 tsp milk

¼ tsp    vanilla

 

Directions:

Day 1

1. In large mixing bowl, combine 2 cups flours and yeast. 
2. In small saucepan, combine milk, water, ½ cup sugar, oil, and salt.  Heat, stir over medium heat until just warm (120°F to 130°F)
3. Add liquid mixture and egg yolks to dry mixture. 
4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often.  Beat on high speed for 3 minutes.  Using a rubber scraper. Stir in as much of the remaining flour as you can.
5. Turn dough out onto a floured surface.  Knead in enough of the remaining flour to make moderately soft dough that’s smooth and elastic (3-5 minutes) cover and let rest 10 minutes.
6. Roll out dough to form a 14x12-inch rectangle.  Spread with soften butter or margarine.  Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
7. Roll up, jelly-roll style, starting from long side.  Sealing the seams.  Slice into 12 pieces. 
8. Place in greased 13x9x2-inch baking pan.  Cover, let rise in warm place until nearly doubles. (*20 minutes only if you have enough time, if not rise over night)

 

Day 2

9. Bake in a 375°F oven for 20 minutes or until golden. 
10. While rolls are baking, prepare icing by combining all ingredients and mixing well with a spoon or wire whisk.
11. When rolls are baked remove and cool slightly, remove from pan and frost warm rolls with icing.
12. Serve rolls warm or cool on a wire rack.  Makes: 12 rolls